If you’re anything like me, you always look for ways to incorporate cheese into your meals. Hot soup? Grate cheese on top of it. Mixed green salad? Sprinkle crumbled cheese in it. Open-faced sandwich? Add a slice, and you’ve got a cheesy melt.

So as a cheese lover, I was beyond excited to attend a seminar about Grana Padano at a recent food festival held in Rome. The event, running from October 13th to the 15th, was sponsored by Coldiretti, an organization that advocates for Italy’s agricultural community and promotes sustainable farming.

The large fair attracted over three million people (and many dogs!) during its three-day run. The sun was out, the bands were marching, and the hunger-provoking scents of cheese, olives, garlic, boiling pasta, and spice-rubbed sizzling meats permeated the air. With nearly 150 booths, the festival provided visitors like me with fun ways to explore the country’s diverse culinary treasures.

A Cheesy Story

Grana Padano is a cow's milk cheese produced in the Po Valley of northern Italy. The story goes that Benedictine monks created it nearly 1,000 years ago, looking to use up excess milk. The cheese's popularity led to the creation of dairies with skilled cheese-makers called "casari."

The monks called the cheese "caseus vetus," Latin for old cheese. However, the local people, less familiar with the Latin language, called it "formaggio di grana," grainy cheese, referring to its texture.

This grainy cheese quickly gained prestige, as evidenced in 1504 when Isabella d'Este, a well-known patron of the arts and collector of antiquities, gifted her father, the Duke of Ferrara, with a half wheel of Grana. The gift came with a card in which she wrote about the cheese, “its value is its quality, not its quantity.”

The One and Only

As Grana Padano's popularity grew, it gave rise to several varieties of similar hard cheeses in other regions of Italy, such as Parmigiano Reggiano made in Parma in Emilia Romagna. However, it's important to note that the term "Grana" can only be used for cheese made under the watchful eye of the Grana Padano Protection Consortium.

In 1996, Grana Padano cheese gained official recognition from the European Union and was granted its PDO status (Protected Designation of Origin). PDO (DOP in Italian) is a legal label that ensures the quality of food items based on their place of origin (similar to the terms DOC and DOCG for Italian wines).

To qualify as a PDO, two key aspects are considered: natural factors like the region’s climate and environment, as well as human elements such as traditional production techniques and generational expertise. Most importantly, genuine Grana Padano PDO cheese must be made and matured for at least nine months within one of the 32 provinces of the Po Valley.

To maintain its excellence, Grana Padano cheese undergoes stringent monitoring at every production stage. During the first nine months, the wheels are brushed and turned every 15 days. They are then examined by both the consortium's technicians and an independent accreditation body. If the wheel meets the strict standards, the Grana Padano logo is hot-stamped onto the rind, affirming its authenticity.

Did you know that it takes four gallons of milk to make each wheel of Grana Padano cheese? That’s 64 cups!

Age Matters

Grana Padano's flavor profile evolves with age. When young, at 9 to 16 months of age, it has a fragrant, mild, and delicate taste reminiscent of milk and cream. As it matures, the cheese becomes darker yellow in color and more robust in flavor, offering notes of nuts, butter, straw, smoke, leather, and bone broth.

The texture also transforms, becoming harder and more granular, especially in the case of the Riserva variety, which is aged for at least 20 months. Compared to Parmigiano Reggiano cheese, Grana Padana (at all stages of maturation) is softer in texture and more delicate in flavor.

**On the left, 12 month-old and on the right, 30 month-old.** *photo: Lisa Denning*

To Your Health!

Grana Padano is not only celebrated for its great taste but also for its health benefits. This gluten-free cheese contains essential vitamins and minerals like B12, A, and calcium. Only 1/3 cup of Grana Padano contains about 600 mg of calcium. Moreover, Grana Padano is suitable for those with lactose intolerance as the production methods and lengthy aging process render it virtually lactose-free.

GP All Day

Grana Padano is a cheese-lovers cheese, tasty and versatile! Here are some great ways to enjoy it.

A Healthy Snack: For a nutritious and satisfying snack, cut Grana Padano into small, bite-sized chunks. Serve it with savory brined olives as well as fresh fruit, like apple slices or grapes, and whole-grain crackers. A salty-sweet treat!
With Pasta: Grated Grana Padano is a classic topping for pasta dishes. Whether you're making a simple spaghetti with olive oil and garlic or a rich and creamy fettuccine Alfredo, a generous sprinkle of freshly grated Grana Padano will add depth and richness. Its texture and umami flavor make it an excellent substitute for Parmigiano Reggiano in many Italian recipes.
In Salads: Enhance the flavor of your salads by adding Grana Padano. Shave or grate Gran Padano cheese over fresh greens, such as a combination of mixed greens, cherry tomatoes, toasted pine nuts, and a drizzle of dressing made with balsamic vinegar and extra virgin olive oil.
In an Antipasto Platter: Create a beautiful antipasto platter with Grana Padano as the star. Pair it with other Italian delicacies like cured meats, olives, roasted peppers, and artisan bread. The combination of flavors and textures makes for a perfect appetizer or light meal.
In Sandwiches: A few slices or a sprinkle of grated Grana Padano adds a burst of flavor to your favorite sandwich, or it can be turned into a gourmet grilled cheese by simply placing it between two slices of bread and sauteeing in olive oil (I recommend using the softer younger Grana Padano).
In Soups and Risottos: Stirring grated Grana Padano into your soups or risottos adds flavor and creaminess. It's particularly delicious in hearty minestrone soups and creamy mushroom risottos.

Storage Tips

To keep your Grana Padano cheese fresh, proper storage is essential. Keep the cheese in the refrigerator, stored separately, to prevent it from absorbing the flavors of neighboring cheeses and other foods. Wrap Grana Padano in cling film or place it in a high-quality freezer bag.

Temperature Control

For maximum flavor, remove the cheese from the fridge about an hour before eating, allowing it to breathe and reach room temperature.

Enjoy with Wine

Many types of wine pair beautifully with Grana Padano cheese. In keeping with the “what grows together, goes together” theme, I suggest northern Italian wines.

Two great matches with the cheese are Franciacorta, a sparkling wine made in Lombardy, and Lambrusco, a sparkling red wine from Emilia-Romagna. For white wine lovers, Lake Garda’s Lugana region offers delicious whites made from the Turbiana grape. Alternatively, you could look to Veneto for classic Soave, made from Garganega grapes. If you’re in the mood for red, you should try a tar and rose-scented Piedmont wine made from Nebbiolo: Barolo, Barbaresco, and Langhe Nebbiolo. Otherwise, consider Veneto’s cherry and herbal-flavored Valpolicella or a rich, full-bodied Amarone, two wines made mostly with Corvina grapes.

Saluti!

Many thanks to the following organizations: Coldiretti for sponsoring my visit to their spectacular food festival in Rome, I Love Italian Food for organizing the trip, and Grana Padano Protection Consortium for hosting the seminar on their amazing cheese.