From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A cheese-making technique in which the curd is scalded at 120° to 130°F (48° to 54°C), then mechanically stirred, as opposed to the pasta filata technique, in which the curds undergo a mechanical stretching process. The best-known cheese in this style is Grana Padano, which is very similar to Parmigiano-Reggiano, although not as expensive. Emmental and Gruyère are also grana cheeses.
