Granone Lodigiano
The one and only king of the local cheese varieties is the so-called "granone lodigiano". It belongs to the category of the semi-fat, cooked, hard, and mature cheese. The milk used in its production must not undergo any thermal treatment before the processing. The fat content on the dry cheese corresponds to 25%. This feature derives from the fact that it is obtained with the processing of the skimmed milk coming from three milking stages: in other words, according to its production technology, milk must be left standing for the time necessary to make the cream surface; then the cream is partly removed, reducing in this way the fat content of the cheese. The maturation process is very important: from rounds of about 6 months that are usually used for Raspadüra, to rounds of 18 months and rounds undergoing a maturation process of 24 or more months.
Texts and information taken from the web site of the province of Lodi, edited by the Agriculture and Rural Environment Department (www.lodigianoterrabuona.it).
