Grana Padano

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Grana Padano, the most produced PDO cheese within the EU, originates from Northern Italy's Po River Valley. Each year, approximately 4.5 million cheeses are produced in around 150 factories, with about 30% exported. This region, rich in fresh water and fertile pastures, is ideal for dairy and cheese production.

The cheese traces its roots back to the twelfth century when local monks developed a unique recipe to preserve milk. They used salt as a preservative and created a thick rind to seal the cheese, allowing it to age for years. Today, the production method remains largely the same. The milk is partially skimmed, coagulated with calf rennet, and heated while stirring to form small curd granules. These granules are then compacted at the bottom of the vat, transferred to molds to cool, and left to ferment.

Grana Padano is aged for a minimum of nine months, which enhances its flavor profile. The cheese is available in three maturity stages: 9–16 months, over 16 months, and over 20 months. As it ages, the cheese becomes nuttier and develops crunchy tyrosine crystals that are highly prized by consumers. Despite the lengthy production process, Grana Padano remains lactose-free and safe from harmful bacteria, making it a nutritious choice. The entire production chain undergoes rigorous inspections to ensure quality. The Consorzio di Tutela del Formaggio Grana Padano DOP oversees final grading and protects the cheese globally from imitation, preserving the heritage of this beloved Italian delicacy.

Important Facts

Country of Origin Italy
Specific Origin Po River Valley
Certification PDO (1996)
Milk Type Cow’s milk
Milk Treatment Raw
Moisture Content One-third water
Rind Thick
Texture Crumbly
Flavor Nutty
Colors Straw-white
Forms Large wheels
Age 9–16 months+
Rennet Type Calf rennet

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