The Grana Clan

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View the entire table of contents
for the Oct. 31, 2004 issue

See Also
New Wines, New Faces: Kingston Family Vineyards
A Florentine Resistance
Chicago's Next Wave
Tuscany's Red Treasures
Monumental Masseto
Bold Reds from the South of France
Beginner's Guide to Wine Collecting
The Passion to Buy and Store the Best
$8,000 Prototypes
Acquisition Options
Protecting Your Assets
Maintaining Your Cellar
Concentration Methods

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.

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