Andy Montoya
Grana Padano is a crumbly, aged Italian hard cheese with a nutty, savoury flavour. It is made from unpasteurised skimmed cows' milk in giant copper cauldrons and aged for a minimum of nine months, though some prefer it aged for 16 or 20 months for a more pronounced flavour. It is similar to Parmigiano Reggiano, though generally considered milder and less complex. It is also usually cheaper and softer than its famous cousin.
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What You'll Learn
Grana Padano is a hard, nutty, savoury cheese
Grana Padano is made from unpasteurised skimmed cow's milk, which gives it a lower fat content and a quicker maturation process. The cheese is aged for a minimum of nine months, during which it develops its signature nutty, savoury flavour. The ageing process also contributes to its hard, crumbly texture, which becomes more pronounced as the cheese matures.
The unique taste and texture of Grana Padano make it a versatile ingredient in various dishes. It can be grated over pasta, melted into sauces, or used as a topping for baked dishes like eggplant parmigiana. Its intense flavour adds depth and richness to any dish, making it a favourite among cheese lovers.
When it comes to wine pairing, Grana Padano shines with northern Italian varieties. Franciacorta, a sparkling wine from Lombardy, and Lambrusco, a sparkling red from Emilia-Romagna, are excellent choices. For white wine enthusiasts, the Lugana region of Lake Garda offers delightful whites made from Turbiana grapes. If you're craving a red, try a Piedmont wine made from Nebbiolo, such as Barolo, Barbaresco, or Langhe Nebbiolo.
Grana Padano's versatility extends beyond savoury dishes, as it can also be used in desserts. Grating it over honey-drizzled pear or apple slices creates a unique sweet and savoury flavour combination that tantalises the taste buds. Its hard rind can also be added to soups, stews, or beans during cooking to infuse a savoury, nutty flavour.
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It's made from unpasteurised skimmed cow's milk
Grana Padano is a hard, aged Italian cheese with a nutty, savoury flavour and a grainy texture. It is made from unpasteurised skimmed cow's milk, which gives it a lower fat content than similar cheeses like Parmigiano Reggiano. The use of skimmed milk means that Grana Padano matures more quickly and only needs to be aged for nine months before it can be sold, although it can also be found in 16- and 20-month vintages with more developed flavours.
The process of making Grana Padano has changed very little since it was first developed by Cistercian monks in the 12th century. Fresh skimmed milk is poured into traditional copper cauldrons and mixed with whey and rennet to produce curd. The curd is then broken up with a giant whisk before being heated, rested, and shaped into wheels in a mould. The wheels are then salted, spending at least two weeks soaking in brine, before being dried and aged.
Grana Padano has a nutty, subtly salty flavour that is more gentle on the palate than Parmigiano Reggiano. Its low lactose content makes it suitable for those with lactose intolerance. The cheese is also gluten-free and contains essential vitamins and minerals like B12, A, and calcium.
Grana Padano is a versatile cheese that can be used in a variety of 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 dishes, added to soups or stews, or even used in desserts, such as grated over a slice of honey-drizzled pear or apple.
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It's aged for at least 9 months
Grana Padano is a hard, nutty cheese with a grainy texture. It 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 flavour of Grana Padano depends on how long it's been aged.
Grana Padano is aged for a minimum of nine months. During the first nine months, the wheels are brushed and turned every 15 days. They are then examined by the consortium's technicians and an independent accreditation body. The longer the cheese is aged, the more intense its flavour will be.
A 9- to 16-month-old Grana Padano cheese has a creamy, slightly grainy texture. After 16 months, the cheese develops a crumblier texture and a more pronounced taste. At this stage, the cheese is hard and naturally lactose-free. It is also suitable for those with gluten intolerance.
Once it hits the 20-month mark, Grana Padano reaches its full flavour potential. The cheese is rich and nutty, with a slightly salty edge. It is a versatile cheese that can be used in many dishes, from pasta to desserts. It pairs well with northern Italian wines, such as Franciacorta, a sparkling wine made in Lombardy, or Lambrusco, a sparkling red wine from Emilia-Romagna.
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It's similar to Parmigiano Reggiano
Grana Padano and Parmigiano Reggiano are similar in many ways. Both are traditional Italian cheeses that fall into the same general category of Parmesan cheese. They are made in neighbouring counties, both are crafted from cows' milk, and they share a grainy, crystalline texture. The taste of each depends on how long it has been aged, and they both change their flavour depending on ageing.
Grana Padano is Italy's most-produced cheese, with about 24% of the country's milk production used to make it. It is made in the Po River Valley, a much larger production area than Parmigiano Reggiano, which includes most of the Po Valley, Piedmont, Veneto, Lombardy and Emilia Romagna, reaching Trentino Alto-Adige. The cheese is made from partially skimmed raw milk from one or two daily milkings, which is then naturally surface-skimmed. It is aged for a minimum of nine months, and the wheels are brushed and turned every 15 days. After 16 months, the cheese develops a crumblier texture and more pronounced taste, and after 20 months, it reaches its full flavour potential.
Parmigiano Reggiano, meanwhile, is produced in the provinces of Parma and Reggio Emilia, with extensions into Modena, East Bologna and the northern part of the province of Mantua. The cows for this cheese must only feed off grass and cereals grown in these areas, and the milk must be delivered to the cheesery within two hours of the morning milking, with a minimum temperature of 18C to allow the bacteria to ripen the cheese. It is made from a mix of whole and skimmed milk, with the whole milk being milked the same morning, and the skimmed milk being milked the evening before and skimmed all night in spawning tanks. This means it has a higher fat content than Grana Padano, which influences the final result. Parmigiano Reggiano takes a minimum of 12 months to mature and has a stronger, more complex, nuttier and saltier taste than Grana Padano.
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It's versatile and can be eaten in many ways
Grana Padano is a versatile cheese that can be eaten in many ways. It is a hard, aged Italian cheese with a nutty, savoury flavour and a crumbly texture. The taste of Grana Padano depends on how long it has been aged. Cheese aged for 9-16 months has a creamy, slightly grainy texture, while cheese aged for 16 months or more has a crumblier texture and a more pronounced flavour.
Grana Padano can be eaten on its own or as part of a cheese board, and it pairs well with many types of wine, such as Franciacorta, a sparkling wine from Lombardy, or classic Soave from Veneto. It can also be grated over pasta dishes, such as spaghetti with olive oil and garlic or fettuccine Alfredo, to add depth and richness. Grated Grana Padano can also be added to mixed green salads or sprinkled over soups.
In addition to being used as a topping or ingredient in savoury dishes, Grana Padano can also be used in desserts. For example, it can be grated over sliced fruit, such as pear or apple, for 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.
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Frequently asked questions
Grana Padano is a hard, nutty cheese with a subtle saltiness. Its flavour is sharp and becomes more mellow over time.
Grana Padano is made from unpasteurised skimmed cows' milk, whereas Parmigiano Reggiano uses a mix of skimmed and whole milk. Grana Padano is generally 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 eaten alone, in combination with fruit or mustard, or as a topping for pizza or bruschetta. It is also commonly grated over pasta, soup, or salad, and can be melted into sauces.
