1) Cheese from Italy 2) Cheesy bite from Italy 3) Cheese in Italy 4) Cheese for an Italian 5) Cheesy bite to an Italian 6) Cheesy bite for an Italian 7) Cheese to an Italian 8) Cheesy bite in Italy 9) Company of Hong Kong 10) European cheese 11) Italian cheese 12) Said with a smile in Italy
Found on
https://www.crosswordclues.com/clue/grana
[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 split with a fairly blunt triangular knife designed fo...
Found on
http://en.wikipedia.org/wiki/Grana_(cheese)
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 on
http://whatscookingamerica.net/Glossary/G.htm
<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 on
http://www.encyclo.co.uk/local/20973
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 'Grana', and in 1955 the names 'Grana Padano' and 'Parmigiano Reggiano' were given legal protection and the characteristics and areas of production of each were precisely delineated. They are basically ver…...
Found on
http://www.encyclo.co.uk/visitor-contributions.php
Type: Term Pronunciation: grā′nă Definitions: 1. Bodies within the chloroplasts of plant cells that contain layers composed of chlorophyll and phospholipids.
Found on
http://www.medilexicon.com/medicaldictionary.php?t=38259
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 on
http://www.probertencyclopaedia.com/browse/QG.HTM
A general term that describes the grainy texture of certain Italian cheeses, oftentimes used colloquially to refer to Parmigiano-Reggiano or Grana Padano.
Found on
https://garrubbo.com/italian-food/glossary/
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 on
https://www.encyclo.co.uk/local/21633
hard grating cheese
Found on
https://www.gayot.com/food-cooking/italian-food-terms/
Two of Italy’s 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. They are basically very similar cheeses although of the two, Grana Padano matures marginally faster. See more about It...
Found on
https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/
No exact match found.
