Flavor: Delicate, nutty and fruity
Texture: Hard with a finely grained structure, crumbly
This well-known cheese from Italy is a semi-aged, hard cheese made with partially skimmed milk. It originated in the countryside around the Po River Valley, shortly after 1000 AD, by monks who farmed the plains in that region. Then, the monks called it “caseus vetus” meaning old cheese.
Grana Padano has PDO or (Protected Designation of Origin) status. To receive PDO status, the entire product must be traditionally and entirely manufactured within a specific region and acquire unique properties.
The cheese is fire-branded with the Grana Padano (PDO) trademark. This certifies that the cheese wheels qualify as authentic Grana Padano. If, however, the cheese does not meet the specified standards, the marks of origin impressed by the moulds will be removed so that the product cannot be sold as Grana Padano (PDO).
Serving tip: The rind of Grana Padano is edible, but too hard to eat. Add it to soups or stews as they cook, the rind will melt and add delicious, rich flavor to your recipe.
Why You’ll Love It
Origin: Po River Valley, Italy
Flavor: Delicate, nutty and fruity, more intense with age.
Eat with: Olives, nuts and cured meat. Drizzle it with honey. Grate or shave over a salad and on pasta.
Drink with: Barolo, Red Zin.