Grana Padano Cheese

Often compared with Parmigiano, but uniquely made with skimmed milk and cooked twice in the Po Valley area since the 11th century by monks. 

Strength ●●○○
Flavours Nutty, Milky
Type Cow's Milk
Saltiness ●●●○○
Aged At Least 9 Months
Texture Hard, Slightly Crumbly
Origin Po Valley DOP

First created by Cistercian monks approximately 1,000 years ago as way for the dairy farmers of northern Italy's Po Valley, Grana Padano is produced from the raw cows' milk of two milkings, which is then partially skimmed, Grana Padano is cooked twice and bathed in brine before it is left to age. The resulting rind is firm, waxen and deeply straw-colored, protecting a fragrant, dry, flaking paste with sweet, nutty flavor that is never tangy.

Grana means ''grain'' and, as the name implies, the cheese has a fine granular quality with a sweet, nutty little bite. Ours is aged for at least 20 months, and it's a great grate. If you're adding it to your cheese plate, try pairing with a Barolo, or an amber ale.

Grana Padano can be made in five regions north of the Po River in a northern Italy - Padana basically means the Po River valley - while Parmigiano-Reggiano can only come from the cities of Parma, Reggio Emilia, Modena, Bologna and Mantua.