Grana Padano


Grainy, creamy, and nutty, every turophile cherishes Grana Padano. Full-bodied and made from cow’s milk, Grana Padano is crafted with love and care. This hard cheese gets its characteristic nutty flavour and crumbly texture from the aging method. It comes with a hard rind and a closely textured interior of pale butterscotch colour.

Set in copper cauldrons, each wheel of Grana Padano goes through strict processes that have been perfected through centuries. It is made in the provinces of Po Valley in Italy and has earned the coveted PDO signature. This hard and intensely flavoured cheese makes a cheese board tastier. It pairs well with white wine and can be added to soups, salads, pasta, and lasagnas.


‘Grana’ means grainy in Italy; thus, Grana Padano got its name from its typical grainy texture. It originated in the Po Valley, where the Cistercian monks from Chiaravalle Abbey started making cheese to utilise the surplus milk. It was over 1000 years back, and slowly the cheese gained fame and became popular in the whole world.

It is prepared through an elaborate process using milk, whey, and rennet. The taste and texture of grana Padano depend on the aging process. It is aged for a minimum of nine months to develop its distinct aroma and grainy look. As it ages more, the texture becomes flaky, and the taste gets intense.

How to use

Grana Padano is a versatile cheese. If you get it in chunks, it will last longer and can be used in different ways. It is easier to store the lumps also. Slice it to enjoy as an antipasto or add it to a cheeseboard. It is best enjoyed with sweet dates and figs. Pair it with Chianti to relish the nutty flavour. It is ideal for melting and adding to dishes like pasta and salads. The rind is added to soups or stocks to incorporate its savour and nutty notes in your dishes.


MILK, salt , rennet , preservatives:egg lysozyme

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