Belgioioso American Grana
Huge wheels are created by Master Cheesemakers using fresh milk gathered daily from local farmers. This Premium Parmesan cheese is allowed to mature a minimum of 18 months on wooden shelves in our special caves. During this process, each wheel is hand-turned to ensure proper aging and develop its deep, nutty flavor and granular texture.
American Grana is a type of Parmesan cheese, but it does not have DOP classification. It is great as a cooking ingredient shaved over green salads, grated over pastas, pizzas or soups. Don't overlook this one for a cheese platter, it is nicely paired with grapes, figs, cured meats, breadsticks, strong beer, and wine.
American Grana Roasted Potatoes
3/4 cup BelGioioso American Grana cheese, finely grated
1/2 tsp. garlic powder
1/4 tsp. paprika
1/2 tsp. dried oregano
3/4 tsp. kosher salt
3/4 tsp. ground black pepper
2 Tbsp. olive oil
1 1/2 lbs. baby potatoes, halved (1.5-2 inch diameter; approx. 20-22 potatoes)
1. Preheat oven to 400˚F.
2. In small bowl, combine American Grana®, garlic powder, paprika, oregano, salt, and pepper. Stir with a fork until mixed.
3. Drizzle olive oil into 9x13 glass baking dish. Use a brush to evenly coat the dish.
4. Slowly sprinkle cheese mixture over bottom of pan, so it is evenly spread over the entire surface.
5. Arrange potatoes in a single layer, cut side down, on top of cheese mixture. Press down to insure potatoes are flat and in contact with cheese layer. Top with 1 Tbsp. of American Grana.
6. Bake for 30-40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and rest for 5 minutes. Carefully remove potatoes from pan with a spatula, be sure to keep the cheese layer intact on the cut side of potato. (Use a paring knife to cut cheese between the potatoes, if necessary.)
7. Arrange on serving platter cheese side up. Serve with Mascarpone mixed with chopped scallions or chives.
Recipe Source: Belgioioso.com