Grana Padano – The Taste of the Po Valley
While Parmigiano Reggiano is known as the King, Grana Padano holds its own crown as one of the most widely enjoyed and respected cheeses in the world. Produced in the vast and fertile Po Valley since the 12th century, it is a symbol of tradition, accessibility, and quality.
A Cheese With Monastic Roots
Like Parmigiano, Grana Padano was first created by monks looking to preserve surplus milk. The name “Grana” comes from its grainy texture, while “Padano” refers to the Po Valley where it is made. This wide production area allowed Grana Padano to become deeply connected with local communities across northern Italy.
Flavor for Every Taste
Grana Padano has a slightly milder and creamier flavor compared to Parmigiano, which makes it extremely versatile. It is produced in different aging stages—from 9 to over 20 months—each offering a different profile: from delicate and milky to bold and savory. This makes Grana Padano suitable for a wide variety of dishes, from fresh salads to risottos, from soups to snacks.
A Cheese for the World
Grana Padano is the best-selling PDO cheese globally. Its appeal lies in its balance: it carries the depth of centuries-old tradition but is also approachable for everyday cooking. Whether grated over pasta, served in chunks, or paired with a glass of Italian wine, it represents the generosity of Italian gastronomy.
Grana Padano tells the story of the Po Valley—its people, its land, and its ability to create something simple yet extraordinary. Each wheel is a reminder that excellence doesn’t have to be rarefied; it can also be shared.