Trana Padano debuted in the twelfth century, when Lombardian monks began using excess cow's milk to produce cheese with a long lifespan. Grana may have originally been enjoyed as a soft cheese, but it eventually evolved into the firm, sweet, and nutty wheels we love today.



The texture of Grana Padano is somewhat grainier than that of Parmigiano Reggiano. The slight variations in color and flavor are due to the differences in the diet of the cows whose milk is used to produce the two cheeses. Grana is produced in Lombardy, where indigenous grasses allow for a slightly denser, paler cheese than Emilia-Romagna's Parmigiano. Shaved or grated over risotto, soup, pasta, or polenta, Grana Padano never disappoints.

The Production Process
Grana Padano is a semi-fat, hard, pasteurized milk cheese, and is produced by stirring rennet into a vat of partially skimmed cow's milk. Curds appear and settle at the bottom of the vat, where they separate from the whey and begin to harden. The hardened mass is halved and shaped into wheels. When the excess moisture is eliminated from the wheels, the wheels undergo a rest period, first in plastic sheaths, then in steel cases. Next, the wheels are soaked for 20 to 25 days in salted water. The cheese is now ready for an aging period, which can last between 16 months and two or more years.

Buying Tips
The first step towards enjoying perfectly sweet, fragrant Grana Padano is to buy a wedge of cheese and grate it yourself at home, rather than buying it already grated. A great deal of aroma and flavor is lost when the cheese is grated in advance. The outer rind should be firm, smooth, and thick. You can tell immediately if Grana is of good quality if the center of the wheel has a pale straw color, which intensifies near the rind. Also, look for the four-leaf clover chiseled into the rind; this symbol guarantees DOP certification and ensures that the product is genuine Grana Padano.

Grana Padano's sweet flavor and buttery aroma only improve with time, so do all you can to preserve its freshness. Try wrapping your wheel or wedge of Grana in a moistened cloth and keeping it refrigerated at around 40° F.

Sources for Grana Padano

• Bel Canto Fancy Foods (718) 497-3888, Brooklyn, NY
• BuonItalia (212) 633-9090, New York, NY
• Crystal Foods Imports (800) 732-3949, East Boston, MA
• Formaggio Kitchen (888) 212-3224, Boston, MA
• Isola Imports (773) 342-2121, Chicago, IL
• Italfoods (650) 877-0724, San Francisco, CA
• Paris Gourmet (713) 868-2200, Fort Worth, TX

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