Andy Montoya
Grana Padano is a crumbly, aged Italian hard cheese with a nutty, savoury flavour. It is made from unpasteurised skimmed cow's milk, which gives it a lower fat content and means it matures quickly. The flavour of Grana Padano depends on how long it has been aged, with 9- to 16-month-old cheese having a creamy, slightly grainy texture, and cheese aged for 20 months reaching its full-flavour potential. Grana Padano is naturally gluten-free and lactose-free, and is often used in Italian dishes like risotto and pasta.
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What You'll Learn
Grana Padano is a nutty, savoury cheese
Grana Padano is a savoury, nutty cheese with a flavour profile that is more gentle on the palate than its close counterpart, Parmigiano Reggiano. The cheese is hard and naturally lactose-free, with a crumbly, grainy texture. The taste of Grana Padano depends on how long it's been aged. For instance, 9- to 16-month-old cheese has a creamy, slightly grainy texture. After 16 months, the cheese develops a crumblier texture and a more pronounced taste. Once it hits the 20-month mark, Grana Padano reaches its full flavour potential.
Grana Padano is made from unpasteurised skimmed cow's milk, which gives the cheese a lower fat content. This means it matures quite quickly and only has to be aged for nine months before it can be sold. However, the cheese can also be found in 16- and 20-month vintages, which have had longer to develop their flavours. The production process and recipe have barely changed since the 12th century when Cistercian monks in the Chiaravalle Abbey, not far from Milan, developed the recipe as a way of preserving surplus milk.
Grana Padano is a versatile cheese that can be eaten in many ways. It can be grated over pasta, used as a topping for pizza or bruschetta, or melted into sauces. It can also be used in unconventional ways, such as in desserts—grating some over a slice of honey-drizzled pear or apple creates a unique sweet and savoury flavour combination. The hard rind of Grana Padano can also be added to soups, stews, or beans while cooking to infuse a savoury, nutty flavour.
Grana Padano pairs well with many types of wine. In keeping with the "what grows together, goes together" theme, northern Italian wines are a good match. Franciacorta, a sparkling wine made in Lombardy, and Lambrusco, a sparkling red wine from Emilia-Romagna, are two great choices. For white wine lovers, delicious whites made from the Turbiana grape can be found in Lake Garda's Lugana region. Alternatively, classic Soave from Veneto, made from Garganega grapes, is another option. If you're in the mood for red, try a tar and rose-scented Piedmont wine made from Nebbiolo, such as Barolo, Barbaresco, or Langhe Nebbiolo.
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It is a hard, crumbly Italian cheese
Grana Padano is a hard, crumbly Italian cheese with a nutty, savoury flavour. It is produced in the Po River Valley in northern Italy and has been made for centuries. The cheese is classified as a 'grana' style, which means 'grainy' in Italian, due to its flaked, grainy texture. It is made from unpasteurised skimmed cow's milk, which gives it a lower fat content and a quicker maturation process.
The taste of Grana Padano depends on how long it has been aged. After nine months, the cheese has a creamy, slightly grainy texture. At 16 months, it becomes crumblier and develops a more pronounced taste. After 20 months, it reaches its full flavour potential. The longer it matures, the better the aroma. Grana Padano is also naturally lactose-free due to its lengthy ageing process.
Grana Padano is a versatile cheese that can be used in many dishes. It is often melted and incorporated into sauces or used as a topping for baked dishes like pizza or bruschetta. It can also be used in unconventional ways, such as in desserts, where it can be grated over a slice of honey-drizzled pear or apple for a unique sweet and savoury flavour combination. The hard rind of the cheese can also be added to soups, stews or beans to infuse a savoury, nutty flavour.
Grana Padano pairs well with many types of wine, especially those from northern Italy. Franciacorta, a sparkling wine from Lombardy, and Lambrusco, a sparkling red wine from Emilia-Romagna, are two great matches. For white wine lovers, the Lugana region of Lake Garda offers delicious whites made from Turbiana grapes. If you prefer red wine, try a tar and rose-scented Piedmont wine made from Nebbiolo, such as Barolo, Barbaresco, or Langhe Nebbiolo.
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It is aged for at least 9-12 months
Grana Padano is a hard, nutty cheese with a grainy texture. It is aged for at least 9-12 months, and this lengthy process is what gives it its distinctive flavour. The cheese is made from unpasteurised skimmed cow's milk, which means it has a lower fat content and matures quickly. During the first nine months, the wheels of cheese are brushed and turned every 15 days, before being examined by technicians. The ageing process is what makes the cheese suitable for those with lactose intolerance, as most of the lactose disappears during this time.
The taste of Grana Padano depends on how long it has been aged. After 9-16 months, the cheese has a creamy, slightly grainy texture. Once it reaches 16 months, the cheese becomes crumblier and the taste more pronounced. After 20 months, the cheese reaches its full flavour potential.
Grana Padano is a versatile cheese that can be used in many ways. It is often melted and incorporated into sauces, or used as a topping for pizza or bruschetta. It can also be grated over pasta dishes, such as a simple spaghetti with olive oil and garlic, or a creamy fettuccine Alfredo. It can even be used in desserts, such as grated over honey-drizzled pear or apple. The hard rind of the cheese can also be added to soups, stews or beans to infuse a savoury, nutty flavour.
Grana Padano pairs well with many Italian wines. Some examples include Franciacorta, a sparkling wine made in Lombardy, and Lambrusco, a sparkling red wine from Emilia-Romagna. For white wine lovers, the Lugana region of Lake Garda offers whites made from the Turbiana grape.
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It is best enjoyed with Italian wine and fresh fruit
Grana Padano is a versatile Italian cheese that can be enjoyed in many ways, but one of the best ways to savour its unique flavour is to pair it with Italian wine and fresh fruit.
Grana Padano is an aged hard cheese with a nutty, savoury, and subtly salty flavour. Its texture is flaked and grainy, sometimes with a crumbly texture, and it is naturally lactose-free. The cheese is produced in the Po River Valley in northern Italy and has been made for centuries, with the recipe barely changed since its inception in the 12th century by Cistercian monks.
When it comes to wine, northern Italian varieties are a great match for Grana Padano. For example, Franciacorta, a sparkling wine from Lombardy, or Lambrusco, a sparkling red from Emilia-Romagna, pair beautifully with the cheese. White wine lovers might prefer a glass of Turbiana grape wine from Lake Garda's Lugana region, or a classic Soave from Veneto. If you're craving a red, try a Piedmont wine made from Nebbiolo, such as Barolo, Barbaresco, or Langhe Nebbiolo, or opt for a Valpolicella or Amarone from Veneto.
As for fruit, Grana Padano is often enjoyed with fresh fruit as a sweet contrast to the savoury cheese. Apple slices or grapes are classic choices, but you can also try something different like grating some cheese over a slice of honey-drizzled pear or apple for a unique sweet and savoury combination. In Lombardy, it is traditional to eat Grana Padano with fruit mustard, showcasing the cheese's versatility and how well it complements fresh produce.
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It is a cheaper alternative to Parmigiano Reggiano
Grana Padano is a cheaper alternative to Parmigiano Reggiano. Parmigiano Reggiano is crafted from a mix of skimmed and whole milk, whereas Grana Padano is made from skimmed cow's milk, salt, and rennet. The former is produced in the regions of Emilia Romagna, Piedmont, Veneto, Trentino/Alto Adige, and Lombardy, while the latter is made in Bologna, Parma, Mantua, or Modena. Parmigiano Reggiano is also aged for a minimum of 12 months, whereas Grana Padano is aged for at least 9 months.
The difference in production methods and ingredients used contributes to the variation in taste, texture, and price between the two cheeses. Grana Padano has a milder, less complex, and less salty flavour compared to Parmigiano Reggiano. It is also softer, butterier, and has a more delicate taste. The former is suitable for those with lactose intolerance, as the production methods and lengthy aging process render it virtually lactose-free.
In terms of culinary uses, both cheeses are versatile and can be used in similar ways. They can be grated over pasta dishes, melted into sauces, or used as toppings for pizzas or bruschetta. However, Grana Padano is traditionally served with fruit mustard in South Lombardy, whereas Parmigiano Reggiano is more commonly used in recipes due to its saltier taste.
When it comes to wine pairings, Grana Padano goes well with northern Italian wines such as Franciacorta, a sparkling wine from Lombardy, or Lambrusco, a sparkling red wine from Emilia-Romagna. Parmigiano Reggiano, on the other hand, pairs well with a variety of Italian wines, including Chianti, Barbera, and Barolo.
While Grana Padano may be a more affordable option, both cheeses have their unique characteristics and uses, and the choice between the two ultimately depends on individual preferences and the specific requirements of a dish.
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Frequently asked questions
Grana Padano is an aged Italian hard cheese that originates from the Po River Valley in northern Italy. It is made from unpasteurised skimmed cow's milk, salt, and rennet.
Grana Padano has a nutty, savoury flavour profile with a subtle saltiness. Its taste is more delicate than its close counterpart, Parmigiano Reggiano.
Grana Padano cheese has a sharp flavour that becomes more mellow over time. It is aged for at least 12 to 16 months, but can also be eaten fresh. The cheese reaches its full flavour potential after 20 months.
Grana Padano is made in the Po River Valley, while Parmigiano Reggiano is made in the regions of Bologna, Parma, Mantua, or Modena. Grana Padano is softer, milder, and less complex than Parmigiano Reggiano. It is also less crumbly and has a lower fat content.
Grana Padano is a versatile cheese that can be used in many dishes. It is often melted and incorporated into sauces or used as a topping for pizza or bruschetta. It can also be grated over pasta, soups, or salads. For a unique combination, try grating it over honey-drizzled pear or apple slices.
