Grana Padano

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Grana Padano
Immagine 067.jpg
Country of origin Italy
Region, town

province of Piacenza

provinces of Bergamo, Brescia Cremona, Lodi, Mantua (to the left of the Po), Milan and Pavia

province of Cuneo

province of Trentino

province of Padua, Verona
Vicenza, Rovigo and Treviso,

In addition to these main centres
production is permitted in Emilia Romagna: province of Bologna
(to the right of the Reno), Ferrara, Ravenna, Forlì-Cesena. and Rimini
Lombardy: provinces of Como,
Lecco, Sondrio and Varese
Piedmont: provinces of Alessandria,
Asti, Biella, Verbano-Cusio-Ossola,
Novara, Turin and Vercelli

Veneto: province of Venice
Source of milk Cows
Pasteurised No
Texture Hard
Aging time 8–20 months
Certification Italy: DOC 1955
EU: PDO 1996

Grana Padano (Italian pronunciation: [ˈɡraːna paˈdaːno]) is a hard, slow-ripened, semi-fat cheese from Italy, comparable to Parmigiano Reggiano or "parmesan" cheese. Grana Padano has had protected designation of origin status since 1996.[citation needed]

Etymology of name[edit]

The name comes from the Italian word grana (‘grain’), which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. It is called "Grana Padano" and not "Grana Padana" because the Italian word grana is the masculine noun, il grana, describing this specific cheese, and not the feminine noun la grana, which means "grain".


Grana Padano is one of the world's first hard cheeses, created nearly 900 years ago by the Cistercian monks of Chiaravalle Abbey, founded in 1135 near Milan, who used ripened cheese as a way of preserving surplus milk.[citation needed] By the year 1477, it was regarded as one of the most famous cheeses of Italy.[according to whom?] It can last a long time without spoiling, sometimes aging up to two years.[citation needed] It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna but over a much wider area and with different regulations and controls.[citation needed]

Process of production[edit]

Like Parmigiano Reggiano, Grana Padano is a semifat hard cheese which is cooked and ripened slowly for at least 9 months. If it passes quality tests, it is fire-branded with the Grana Padano trademark.[citation needed] The cows are milked twice a day, the milk is left to stand, and then partially skimmed.[citation needed] Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then cooked to 53–56 °C (127–133 °F). It is produced year-round and the quality can vary seasonally as well as by year. Though similar to Parmigiano Reggiano cheese, the younger Grana Padano cheeses are less crumbly, milder and less complex in flavor than their more famous, longer-aged relative.[citation needed]


A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It measures 35 to 45 cm (14 to 18 in) in diameter, and 15 to 18 cm (5.9 to 7.1 in) in height. It weighs 24 to 40 kg (53 to 88 lbs) per wheel. The rind, which is thin, is white or straw yellow.[citation needed]

Grana Padano is sold in three different ripening stages:[citation needed]

  • "Grana Padano" (9 to 16 months): texture still creamy, only slightly grainy
  • "Grana Padano oltre 16 mesi" (over 16 months): crumblier texture, more pronounced taste
  • "Grana Padano Riserva" (over 20 months): grainy, crumbly and full flavoured

Grana padano cheese typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine.

See also[edit]


External links[edit]