Raspadura cheese is a speciality of the town of Lodi, a province of the Region Lombardia.
This particular product is obtained from Grana Padana or Tipico Lodigiano Cheeses by hand scraping the cheese in extremely thin layers.
According to some different researchers and historicists Raspadura is the ancestor of the cheese we today name Grana Padano or Parmigiano Reggiano.
Italcaseus ensures Raspadura coming from a familiar very modern organized dairy, processing milk of some farms located in the neighbourhood of the dairy.
Grana Tipico Lodigiano full-shape 6 months matured is cut in two radial pieces then the pieces are scraped off to get very thin layers. Once scraped off, the layers are packaged in controlled atmosphere. Raspadura is ready to be eaten as fresh cheese such as aperitive or such as a dessert.
No need of fork or knife: Raspadura must be picked up by the tips of your fingers and taken to mouth simply by hand.