grana
[ GRAH-nuh ]
The Italian word for "grain," referring to any of various very hard
CHEESEs with a granular texture. Such
CHEESEs, like Parmigiano-Reggiano, are particularly suited for grating. This special texture is the result of long aging, which is usually anywhere from 2 to 7 years, though some (rare)
CHEESEs are ripened up to 20 years. See also PARMESAN
CHEESE,
CHEESE.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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