Nutrional Facts
INGREDIENTS: cow's milk, culture, rennet, salt, egg white lysozyme
Serving Size 1 oz.=28 gr. (1 inch cube)
Calories: 100
Gat Cal. 60 % Daily Value*
Total Fat 7g........................10%
Saturated Fat 4.5g...............22%
Trans fat 0g
Cholesterol 25mg.................9%
Sodium 230 mg....................9%
Potassium 25mg...................1%
Total Carbohydrate 0g..........0%
Dietary Fiber 0g....................0%
Sugars 0g
Protein 9g.............................22%
Vitamin A 10%
Calcium 25%
Vitamin C 0%
Iron 0%
Riboflavin 6%
Phosphorous 15%
*Percent of daily values are based on a 2000 calorie diet.

RECIPE:
Sausage with Savoy Cabbage and Grana Padano Ingredients
2 tablespoons extra-virgin olive oil
2½ tablespoons unsalted butter
¾ pound Savoy cabbage, cored and thinly sliced
1 small onion, finely chopped
½ pound of our sweet Italian sausage, removed from casings
2 cups arborio rice
½ cup dry white wine
6 cups lower-sodium chicken broth, heated to a simmer
¼ cup freshly grated Grana Padano cheese
Salt
Freshly ground black pepper
Instructions
Heat oil and 1½ tablespoons butter in a heavy large saucepan over medium-low heat. Add cabbage and onion; cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add sausage and stir to combine. Add rice and cook, stirring constantly, for 5 minutes.
Add wine and 1 cup broth; cook, stirring, until liquid is mostly absorbed, about 7 minutes. Add ½ cup more broth and cook, stirring, until mostly absorbed. Repeat, adding liquid in ½ cupfuls, until rice is tender yet still slightly firm to the bite (you may not use all the broth). Stir in remaining tablespoon butter and cheese. Season to taste with salt and pepper and serve immediately.