Two of Italies most widely acclaimed cheeses, Parmigiano Reggiano and Grana Padano, belong to the Grana (granular) group of cheeses, those finely-grained hard cheeses which originated in the Po Valley to the north of the country. These areas argued for centuries about who should carry the name 'Gran...
Found op http://www.encyclo.co.uk/visitor-contributions.php
<plant biology> Bodies within the chloroplasts of plant cells that contain layers composed of chlorophyll and phospholipids. ... Origin: pl. Of L. Granum, grain ... (05 Mar 2000) ...
Found op http://www.mondofacto.com/facts/dictionary?grana
Type: Term Pronunciation: grā′nă Definitions: 1. Bodies within the chloroplasts of plant cells that contain layers composed of chlorophyll and phospholipids.
Found op http://www.medilexicon.com/medicaldictionary.php?t=38259
[cheese] Grana originally referred to a class of hard, mature cheeses from Italy which have a granular texture and are often used for grating. These cheeses are typically made in the form of large drums. The structure is often described as crystalline, and the drums are divided by being spli...
Found op http://en.wikipedia.org/wiki/Grana_(cheese)
Grana are Italian traditional creamery hard cheeses made from un-pasteurised cow's milk in the Po Valley region. The family includes 'Parmesan' cheese (Parmigiano-Reggiano) and Grana Padano.
Found op http://www.probertencyclopaedia.com/browse/QG.HTM
Grana is a class of hard grating cheeses from Italy, which were developed in the 13th Century in the Po Valley. One-quarter of Italian milk production goes to making Grana cheese. Most are aged for up to four years, yet they have a smooth texture and "melt in your mouth."
Found op http://whatscookingamerica.net/Glossary/G.htm
The Italian term for hard-grating cheese referring to a cheese's hard granular texture. Parmesan, Romano, Asiago, Parmigiano-Reggiano, Grana Padano and Sapsago are among the grana-type cheese varieties.
Found op http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=G
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