1 Pound

Compared to Parmigiana, Grana Padano is more delicate and buttery

This is a grana-style cheese in the tradition of Italian greats like Parmigiano Reggiano and Pecorino Romano. “Grana” translates to grain, which is roughly the size to which the cheese curds are cut during cheesemaking.

It originated more than a thousand years ago in northern Italian monasteries and was codified as distinct from its cousin Parmigiano Reggiano in 1951.

Grana Padano is produced from the raw cow’s milk of two milkings, which gets partially skimmed. After that, it’s cooked twice and bathed in brine before it’s left to age.

Grana Padano has had Protected Designation of Origin status since 1996. DOP stands for “Denominazione d’Origine Protetta” or Protected Designation of Origin. This label ensures that the food is made according to its traditions. It has to be produced in a certain region, according to specific processes, and packaged in a specific way, meaning that a cheese must be made in a specific way and in a specific region in order to even be called Grana Padano.

After nine months of aging, each wheel of Grana Padano is checked. If it meets expectations, the wheel is fire-branded with the Grana Padano logo.

Grana Padano can be aged anywhere from nine months to more than 20 months. This Grana Padano is aged in the middle of that range, ensuring that it’s creamy yet flaky and grainy.