FIVE GRANA PADANO RECIPE HACKS
It seems that in times of crisis the world turns to cheese. That’s the experience of Grana Padano producers at least, who remarkably sold more cheese last year than in 2019 – despite restaurants and hotels around the world being closed for large stretches of time. Unable to travel or eat out in the way they once did, people have instead found solace in eating cheese at home in record amounts with tried-and-trusted favourites the preferred choice. They don’t come more tried and trusted than Grana Padano. The grainy, hard-cooked cheese has been made for the best part of a thousand years in the Po Valley in Italy and carries a Protected Designation of Origin (PDO), which safeguards its traditions and quality standards. This provenance has proved a useful selling point for retailers, who have the time and expertise to explain the where, how and why of their cheeses. Grana Padano’s flexibility also works to the advantage of retailers. The cheese’s different flavour and texture profiles, depending on how long it has been aged for, mean it can be served and sold in a variety of ways. Put it to work in the kitchen, whether that’s in snacks and side dishes, starters and mains or even ice cream (see opposite), but don’t underestimate the ability of mature cheeses to also take centre stage on the cheeseboard either. Complex flavours, which can take in sweet and buttery notes but also savoury and nutty flavours, make it a cheese that deserves deeper contemplation, perhaps with something on the side to match. There are numerous wines, beers and honeys that can be paired with Grana Padano, providing plenty of cross-selling opportunities for switched-on shopkeepers. It’s this versatility that has helped Grana Padano flourish in the face of the crisis and why it remains the most consumed PDO cheese in the world today. As Renato Zaghini, president of the Grana Padano Protection Consortium, says: “It’s a food that can withstand the test of time.” Patrick McGuigan Editor
A MESSAGE FROM GRANA PADANO One of the many strengths of delis, farm shops, cheesemongers and food halls is their ability to delight their customers by explaining where and how good food is made, and what makes it so special. This has been especially true during the past 18 months when the provenance and quality of food has become more important in a world that has been turned upside down. With this in mind, the Consortium for the Protection of Grana Padano PDO is very pleased to bring you this supplement in collaboration with the Guild of Fine Food. Over the coming pages we aim to explain why Grana Padano is the most consumed PDO cheese in the world and to give independent retailers everything they
need to tell the story of our cheese. Think of it as a guide to the where, how and why of Grana Padano, with information on flavours and textures, cookery and pairing tips, and cutting and portioning advice. There’s also plenty of insight into the landscape, animals and age-old skills of the Po River Valley, where the cheese has been made for nearly a thousand years. It’s this tradition that underpins and shapes every wheel of Grana Padano. It also ensures that every crumbly, savoury wedge that is cut and wrapped on the cheese counter is equally delicious. We hope you enjoy learning more about what we do and how place, time and skill come together to create a unique cheese with a tale to tell.
U N D E R S TA N D I N G G R A N A PA DA N O
Grana Padano popcorn Grating Grana Padano Riserva onto freshly popped kernels of corn, with a sprinkle of sweet paprika, turns an everyday snack into something really special. Baked fennel with sage Take thick slices of blanched fennel and top with sage and sprinkle generously with grated Grana Padano. Then bake in a hot oven until golden and bubbly for a super simple, but deeply satisfying side. Savoury biscotti A twist on a classic Italian treat. Add grated 16-month Grana Padano to biscotti dough studded with whole almonds to create wonderfully nutty, savoury biscuits. Grana Padano ice cream Don’t knock it until you’ve tried it. Grana Padano melted into an equal amount of cream makes a base for a savoury ice cream that is wonderful with pears in syrup, chopped walnuts and fresh mint. Finish with a drizzle of olive oil. Cocktails with a crispy twist Grana Padano crisps are the ultimate match for a gimlet gin cocktail. Simply grate 200g of Riserva cheese onto parchment paper, scatter with mixed seeds and bake until the cheese melts, then cool. The resulting cheese crisps have a cracking savoury snap. For more recipes visit: www.granapadano.it/en-ww/granapadano-recipes.aspx
EDITORIAL Editor: Patrick McGuigan Art director: Mark Windsor Cover photography: Isabelle Plasschaert ADVERTISING advertise@gff.co.uk Sales director: Sally Coley GENERAL ENQUIRIES Tel: +44 (0)1747 825200 info@gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Gillingham, Dorset sp8 5fb uk
PUBLISHED BY The Guild of Fine Food © The Guild of Fine Food Ltd 2021. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. Managing director: John Farrand PRINTED BY Blackmore, Dorset
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