Check out the new, mobile-friendly!

The Grana Clan

Parmigiano-Reggiano cheese has some compelling relatives
Sam Gugino
Issue: October 31, 2004

We all know that Parmigiano-Reggiano is the most important cheese in the world. But Parmigiano (as we'll call it) isn't just one monolithic formaggio. It's part of a large family of hard grating-cheeses called grana, so named for their grainy or granular texture.

For the full article, check out the new issue of Wine Spectator, on newsstands October 31, 2004.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash | New! Unfiltered

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories