Gran Pasta, Swiss milk ... Italian taste

One day an Italian friend contacted me and asked if I could offer him a cheese for grating. He wanted a cheese in the tradition of the Italian Parmiggiano Reggiano or Pecorino. I never produced such a cheese and I had little experience. I tried to find the corresponding expertise, but I couldn’t find it an I said to my friend sorry I can not help you.

A few month later I heard about an Italian artist, a pianist, whose real passion is cheese. I arranged a meeting and explained my problem. He almost laughed at me and said no problem, I come to Switzerland next week and then we create this cheese together. Said and done a week later, at 5 o'clock AM, we are in a raw milk dairy and the artist showed me his craft. It was impressive, 4 hours later we had the cheese, the birth of Gran Pasta. A cheese made from cow's milk ideal to grate with little fat (8%), the taste of pecorino and lots of protein.