Andy Montoya
Grana Padano is a hard, crumbly Italian cheese with a nutty flavour and a distinctive texture. It is produced in the Po River Valley in Italy's Emilia-Romagna region and is similar in flavour to Parmigiano-Reggiano, but with a softer texture and a less complex flavour. The cheese is made with unpasteurised cows' milk that is semi-skimmed and aged for a minimum of nine months, during which time it is brushed and turned every 15 days. Grana Padano is typically served on a cheese board with something sweet like honey or figs, or shaved over pasta or beef carpaccio. It is also used in cooking, where it can be finely grated and mixed with hot water to make a soup.
| Characteristics | Values |
|---|---|
| Place of Origin | Po River Valley, Italy |
| Type of Milk | Cow's milk |
| Texture | Hard, crumbly |
| Moisture Content | Low |
| Ideal Temperature for Refrigeration | 40 F |
| Aging Process | 9-20 months |
| Production Process | Milk is coagulated and cut to produce granules, then warmed to 53-56°C |
| Serving Suggestions | Cheese board, shaved over pasta, beef carpaccio, grated and mixed with hot water |
| Similar Cheeses | Parmigiano-Reggiano, Parmesan |
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What You'll Learn
Grana Padano vs Parmigiano-Reggiano
Grana Padano and Parmigiano-Reggiano are both hard, semi-aged, cow's milk cheeses from Northern Italy. However, there are some key differences between the two.
Grana Padano originates from the Po River Valley, while Parmigiano-Reggiano comes from specific regions in Italy, including Parma, Reggio Emilia, Modena, Mantua, and Bologna. Grana Padano's production area is much larger and covers several regions of Northern Italy, including Piedmont, Veneto, Lombardy, Emilia-Romagna, and Trentino Alto-Adige. On the other hand, Parmigiano-Reggiano's production is more localized to the provinces of Parma and Reggio Emilia, with extensions into Modena, East Bologna, and the northern part of Mantua.
In terms of milk used, Grana Padano is made from partially skimmed cow's milk, while Parmigiano-Reggiano uses a mix of whole and skimmed milk. The whole milk for Parmigiano-Reggiano is milked the morning of production, and the skimmed milk is from the previous evening, skimmed all night in spawning tanks. This results in Parmigiano-Reggiano having a higher fat content than Grana Padano.
The production processes for the two cheeses also differ. Grana Padano's production starts with raw milk from one or two daily milkings, partially skimmed by natural surface skimming. This cheese also uses lysozyme, a preservative that is not used in Parmigiano-Reggiano production. Lysozyme is an enzyme naturally present in many nutritive substances, such as egg whites or human tears.
The ageing requirements vary between the two cheeses. Grana Padano is aged for a minimum of 9 months, while Parmigiano-Reggiano has a longer minimum ageing requirement of 12 months. Both cheeses can be aged for much longer periods, with Grana Padano typically aged between 9 and 30 months. The flavour and texture of the cheeses are influenced by their ageing. Grana Padano has a slightly milder, sweeter, and firmer texture, while Parmigiano-Reggiano is more complex, nutty, and crumbly with a richer taste. The longer Parmigiano-Reggiano matures, the more recognizable its aromatic notes become. When matured for less than 12 months, it still has a milky taste, while in more advanced ageing stages, flavours of citrus fruits, dried fruits, and hazelnut become pronounced.
In terms of usage, Grana Padano is versatile and can be served on a cheese board or shaved over pasta or beef carpaccio. It is also valued for its fine, nutty crystals. Parmigiano-Reggiano, on the other hand, is known for its more decisive flavour.
Both cheeses have Protected Designation of Origin (PDO) status, ensuring they adhere to specific production standards. Grana Padano is generally more affordable due to its broader production area and the number of regions certified to produce it.
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How to serve Grana Padano
Grana Padano is a hard, flaky, aged Italian cheese with a grainy texture and nutty flavour. It is made from unpasteurised skimmed cows' milk, which gives it a lower fat content than other cheeses. It is typically aged for nine months, but can be matured for up to 16 or even 20 months to develop a more robust flavour.
Grana Padano can be served in a variety of ways. It is a versatile cheese that can be enjoyed on its own or as part of a larger dish. Here are some suggestions on how to serve Grana Padano:
- On a Cheese Board: Grana Padano is well-suited to being served on a cheese board, particularly when accompanied by something sweet like dates, figs, or honey.
- Grated Over Pasta or Risotto: Grana Padano can be finely grated and mixed with hot water, making it a great option to sprinkle over pasta or risotto dishes. It adds a burst of flavour without being too overpowering.
- In Soups: The cheese can be grated and added to soups, providing flavour and creaminess. Additionally, the rind of the Grana Padano can be added to a pot of soup to impart a depth of flavour.
- With Fruit Mustard: In the Lombardy region of Italy, it is traditional to eat Grana Padano with fruit mustard at the end of lunch or as a second course.
- In Sandwiches: Adding a few slices or a sprinkle of grated Grana Padano to a sandwich can enhance its flavour. For a gourmet grilled cheese experience, simply place the cheese between two slices of bread and sauté in olive oil.
- With Wine: The type of wine that pairs well with Grana Padano depends on the ageing of the cheese. Younger Grana Padano with a sweet, nutty aroma goes well with lighter wines like Prosecco or pale rosé. More mature cheeses with notes of butter and hay match better with less tannic red wines like Chianti or Bardolino.
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Grana Padano production process
Grana Padano is a traditional Italian cheese that originated in the Po Valley. The cheese is known for its rich nutritional properties, long shelf life, and distinctive characteristics and flavour. The production technique has been passed down over the centuries, remaining largely unchanged and faithful to its traditional process.
The production of Grana Padano follows strict guidelines to ensure its quality and authenticity. Firstly, the milk is collected from cows that come exclusively from the geographical area of production, which includes 32 provinces scattered between Piedmont, Lombardy, Veneto, Trentino Alto Adige, and Emilia Romagna. The milk is then heated and mixed with natural whey and whey culture, kickstarting the fermentation process. The milk is partially skimmed in copper boilers at a temperature between 8° and 20°, utilising natural surfacing. Once the temperature reaches 31° -33°, rennet is added to the milk to allow coagulation.
Once the curds have formed, they are cut using a spino to produce granules the size of rice grains, which gives the cheese its characteristic texture. The curds are then warmed to 53–56 °C (127–133 °F). After resting for a maximum of 70 minutes, a paste is created and placed inside a linen cloth. The dough is then inserted into a mould and left for about 12 hours. The cheese is then aged for a minimum of nine months, during which time it is regularly turned and monitored for quality. Some varieties are left to age for up to 24 months or more, creating a firmer, more granular texture.
The Grana Padano Protection Consortium, established in 1954, reunites the producers, retailers, ripeners, and traders of the cheese. The Consortium oversees the production and trade of Grana Padano cheese, ensuring the uniqueness, publicity, and promotion of the cheese. In 1955, Grana Padano was registered as a denominazione di origine controllata (DOC) and, in 1996, it gained official recognition from the European Union and was granted Protected Designation of Origin (PDO) status.
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Grana Padano's history
Grana Padano is a hard, grainy Italian cheese made from unpasteurised, semi-skimmed cow's milk. It is similar to Parmesan and Parmigiano-Reggiano but tends to be milder in flavour and less crumbly in texture. It is also more affordable than these cheeses because it can be produced in more regions.
Grana Padano was first produced in the 12th century by monks of Chiaravalle Abbey, who had transformed their marshy lands into a working dairy farm. They developed the cheese to preserve their surplus cow's milk, which was produced twice daily. The monks' creation soon became popular and was even served at Renaissance banquets, where it was treasured by princes and dukes.
In 1955, Grana Padano was registered as a denominazione di origine controllata (DOC). This status was designed to preserve the authenticity of the manufacturing processes and raw materials used to make the cheese. In 1996, it was registered as a European Union protected designation of origin (PDO). To qualify as a PDO, the region's climate and environment, as well as traditional production techniques and generational expertise, are considered.
Today, Grana Padano is produced in the Po River Valley in Italy's Emilia-Romagna region. It is aged for a minimum of nine months and a maximum of 20 months, although some sources state that it can be aged for up to two years. The cheese is brushed and turned every 15 days during the first nine months of ageing and is then examined by technicians. It is sold in three different ripening stages: Grana Padano (9 to 16 months), Grana Padano Oltre 16 Mesi (over 16 months), and Grana Padano Riserva (over 20 months).
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Storing Grana Padano
Grana Padano is a hard, flaky, granular cheese with a nutty taste. It is produced in the Po River Valley in Italy's Emilia-Romagna region and is typically aged for between nine and 20 months.
Grana Padano has a long shelf life if stored properly. The cheese should be stored in a cool, dry place, away from sunlight and any heat sources. If you are storing a small amount of the cheese and plan to use it within one to two days, it can be kept at room temperature. However, for long-term storage, it should be kept in the refrigerator.
To store Grana Padano in the refrigerator, first, remove the plastic wrapping from the cheese. Wrap the cheese with parchment paper and then wrap that with plastic wrap. Ensure that the cheese is securely wrapped, as it can dry out quickly if it is not. It is also a good idea to keep the wrapped cheese in a sealed food storage container or food storage bag. Make sure your container is completely dry first so moisture doesn't collect within. You should unwrap the cheese every week or so to let it breathe if you are not eating it. The parchment may get quite damp, depending on the cheese, but it does not need to be replaced unless it is so wet that it is falling apart.
Grana Padano can also be stored in the freezer, either grated or whole, and will stay good for seven to eight months.
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Frequently asked questions
Grana Padano is a semi-fat hard cheese with a crumbly texture, made from unpasteurized cow's milk. It is similar to Parmesan but with less strict regulations governing its production.
The milk is partly skimmed and transferred into copper kettles to coagulate. The resulting curd is cut to produce granules, then warmed. The curd is then set in a wheel-shaped mould and soaked in brine for at least two weeks. The wheels are then aged for a minimum of nine months.
Despite being low in moisture content, Grana Padano should be refrigerated. The ideal temperature is about 40 F, in a sealed food storage container or food storage bag.
