Grana Padano
Italy's most produced PDO cheese, with over 5 million wheels annually. Created by Cistercian monks in 1135 AD in Chiaravalle Abbey.
Aging Time
9 months – 2 years
Typical Weight
35 kg
- Style
- Hard
- Milk
- Cow
- Origin
- Italy · Po Valley (32 provinces across 5 regions)
- Ripening
- ≥ 9 months
Tasting Board
Texture
Hard, granular, slightly less crumbly than Parmigiano
Flavor
Nutty, savory, slightly sweet, milder than Parmigiano-Reggiano
Aroma
Delicate, milky, nutty
History & Origins
Created in 1135 AD by Cistercian monks as a way to preserve surplus milk. The name means "grainy from the Po Valley."
Cultural Significance
Most consumed PDO cheese in Italy. Essential daily ingredient in Italian households.
PDO — What the Designation Requires
EU PDO since 1996. Produced in Po River Valley. Minimum aging: 9 months. Similar to Parmigiano-Reggiano but larger production area and uses lysozyme preservative.
Pairing & Serving
What to Pair It With
Excellent grated over pasta, risotto, minestrone. Pairs well with mostarda, honey, fresh fruit.
How to Serve It
Grate fresh over dishes, serve in chunks with aperitivo, shave over salads.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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