With its crystal-like, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. The hard Italian cheese has protected designation of origin awarded status and an unmistakable taste that is the result of a minimum maturation of nine months. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician from the o fficial Consortium of Grana Padano. Only after all this does a wheel of Grana Padano receive its iconic rebrand – your guarantee of authenticity and exceptional flavour.
R114.95 for 200 g. woolworths.co.za
HERBED GRANA CRISPS
Makes 10 to 14
Grana Padano 1 ½ cups finely grated
sage 1 ½ T finely chopped
Italian parsley 1 ½ T finely chopped
freshly ground black pepper ½ t
Preheat the oven to 180°C. Line 2 large baking trays with baking paper or foil. Toss the cheese with the herbs and pepper until combined.
Using 1 T per crisp, place small mounds, 5 cm apart, on the baking paper, leaving enough space between each mound. Use the back of a tablespoon to flatten the mounds slightly.
Bake for 7–10 minutes or until golden brown. Take care not to overbake. Cool completely. The crisps will keep for two days stored in an airtight container between pieces of baking paper.
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