Today’s review is of a Wisconsin-made American Grana, which is a sort of domestic alternative to Parmesean. More, including some housekeeping, below the cut.

First, the housekeeping. In order to get a more granular review system, and because I was brainwashed by the American educational system, I’m changing this blog to the standard US grading system, rather than the previous (mostly) numerical review system.

Essentially I can rate on a 1-100 scale now and then peg it with a letter for easier referral. Earlier, I was basically ranking them with 3 being average, 4 very good, and 5 being great. I would translate that as 3 = C, 4 = B, 5 = A… roughly. A lot of the 3s would probably be more like B-s, or a C+. I may go back and convert them all into letters later, but if not, just remember that scale.

Ok, now, on to the review!

Biographical Information:

American Grana (Wisconsin Made)
Obtained from: Brennan’s (Madison West Side)

Despite being marketed as a direct replacement to parmesean, as you can see on the above packaging, I’m not sure that this Grana is terribly analagous. It is a hard, dry Italian style white cheese, but it’s also milder and somewhat more moist than a block of Parmesean. It also possesses a subtle, interesting flavor, which my roommate in particular had a fondness for.

It grates quite well, and it goes nicely on pasta.

So, on the new, standard scale, I would give it about a B-.  For a second opinion, I asked my roommate, who liked it somewhat more and gave it a solid B.

Final Scores:
Me: B-
Roomie: B