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Fermentation Atlas

Extra-hard grana cheeses

Partly skimmed milk, cooked curd and very long ripening, for grating.

7 entries listed here.

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CheeseRegionMilkRipeningRind
DžiugasLithuania, Telšiai City civil parish12 months – 10 years
Grana Padano PDOItaly, Po valleyRaw cow milk, kept at 8 °C or more, part-skimmed by natural creaming at 8–20 °C; lysozyme up to 2.5 g per 100 kg of milk is allowed against late blowing9 months from moulding at 15–22 °C; "riserva" means at least 20 months
Granone lodigianoItaly, Lombardia2–4 yearsThick, hard, smooth, dark gold to brown; oiled with linseed oil
Parmigiano ReggianoItalyat least 12 months
ReggianitoArgentinaCow milk, whole or standardised for fat; raw or pasteurisedAt least 6 months for 4–10 kg cheeses
Sbrinz AOPCentral SwitzerlandRaw cow milk, partly skimmedAt least 18 months before sale
Trentingrana (Grana Padano PDO, Trentino type)Italy, Autonomous Province of Trento and five communes of the Province of BolzanoRaw milk from Trentino alpine-valley cows fed no silage all year; no lysozymeAt least nine months, as for all Grana Padano; 'Riserva' after 20 months

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Numbers come from cited sources and carry a label that says how each is known. How this atlas is made