Grana Padano is undoubtedly one of the leading cheeses of the Belpaese, it has the denomination PDO (protected designation of origin). It is the second most exported cheese (behind the Parmigiano Reggiano), but the best-selling PDO cheese in the world.
The origins of Grana Padano date back to 1136. According to tradition, the first to produce this type of cheese were the monks of Chiaravalle Abbey, located south of Milan. But the real turning point came in 1951, when several cheesemakers and experts signed a European convention that specified the names and characteristics of recognized cheeses.
At the time, the Italian cheeses included in this "agreement" and therefore differentiated from all the others were Parmigiano Reggiano and Grana Lodigiano. After a few years, Grana Lodigiano became Grana Padano.
Grana Padano: characteristics
It's a hard cheese, cooked and slowly matured. It can be enjoyed in slices or flakes, and is excellent grated.
This cheese is often used by Italian chefs, who love to add it to their dishes (at the end) to give that precious "extra flavor." It is also used to cream risottos, in place of butter.
It's a straw-yellow cheese with a grainy texture and flavor. The rind is smooth and hard, while the inside tends to break into flakes.
To be considered Grana Padano, it must be aged for at least 9 months, although one of the most popular is the 16-month-aged version. If the cheese is aged for 20 months or more, it becomes Grana Padano Riserva, with a much more pronounced but still "sweet" flavor.
Nutritional values
To make 100g of Grana Padano PDO, you need 1,5 liters of milk, even though it's naturally produced and lactose-free. The same goes for lipids, which are virtually nonexistent.
One of the most appreciated nutritional characteristics of this cheese is its high digestibility, which makes it a particularly suitable product for athletes and in general for people of all ages.
It also promotes the maintenance of lean body mass, which is especially useful in weight-loss diets. It provides our body with all nine essential amino acids, which are crucial for a healthy diet.
Production Areas
Grana Padano DOP can only be produced in five Italian regions, and as its name suggests, they are located in the Po Valley. We're talking about:
- Lombardia
- Piedmont
- Trentino Alto Adige
- Emilia Romagna
- Veneto
The most important provinces for the production of Grana Padano are:
- Lodi
- Pavia
- Brescia
- Bergamo
- Cremona
- Mantova
- Verona
- Piacenza
- Trento
- Vicenza
- Padova
- Rovigo
