Grana Padano

The Flavor Experience Long celebrated as Italy’s bestselling hard cheese, Grana Padano is a crumbly, delicately sweet hard cheese that was first produced in Milan by Cistercian monks nearly 1,000 years ago. An alternative to Parmigiano Reggiano, its subtle flavor allows it to be incorporated into recipes without overpowering the dish’s other components. The Story First produced nearly 1,000 years ago by Cistercian monks of the Po River Valley in northern Italy, Grana Padano remains Italy’s bestselling hard cheese and was awarded the Protected Designation of Origin label, which preserves the tradition of its’ production. Produced from the partially skimmed milk of Holstein-Friesian cows, Grana Padano is then aged anywhere from 9 to 30 months, thus affecting the cheese’s aroma and flavor; younger wheels have a sweeter tang, while older wheels possess more complex, nutty flavors. Usage Grana Padano is crumbly and capable as both a snacking cheese or, as an alternative to Parmigiano Reggiano, grated over pastas and salads. Its versatility doesn’t end there, it also works splendidly incorporated into main dishes, such as risottos. Quick Facts Country of Origin: Italy Milk Type/Treatment: Raw Cow Rennet Type: Traditional