2017 NATIONAL RESTAURANT ASSOCIATION | FEATURED ITEMS
Italian Specialties Cheese is more than just a food, it is an experience. Each bite takes you on a journey to taste unique flavors, appreciate traditional craftsmanship and understand the true art of cheesemaking. 050901 | 1/80 LB 053038 | 1/15 LB 053044 | 1/9 LB
AGRIFORM GRANA PADANO One of the most popular cheeses in Italy, Grana Padano is a hard-grating cheese made in the Po Valley across northern Italy. It is similar in size and texture to Parmigiano Reggiano, but matures in a shorter period of time. Grana Padano is a sweet and savory golden-hued cheese with delicate, fruity and light-tasting characteristics. The name “Grana” was bestowed upon the cheese because of its “grainy” consistency. It is produced by curdling the milk of cows that are milked twice a day. The wheels have a golden rind and a slightly oily sheen, and the sides are imprinted with the official Grana Padano DOP mark. Its production area includes five regions and 32 provinces in the Po Valley, making it a signature cheese of Italy.
053780 | 1/20 LB
AGRIFORM ASIAGO Asiago cheese is aged for a minimum of two months and often up to one year or more, with its creamy, tangy taste and crumbly interior intensifying during the maturation period. Its semi-firm, light-golden paste becomes harder as it reaches the rind. Similar to other mountain cheeses, Asiago has a clean, floral and grassy tone with a slightly sweet, but rustic finish.
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