It all started almost 1,000 years ago in the Po Valley, in the North of Italy...
Supported by the PDO, behind Grana Padano there are a millenary history and one-of-a-kind production characteristics. Visit the Consorzio Tutela Grana Padano website for more information.
It’s never missing on the nonna’s table. However, only a few know the origins of this delightful cheese. Its recipe dates back to 1,135, when the Benedictine monks of Po Valley (a valley in the North of Italy) came up with a recipe to elaborate, with the leftover milk, a cheese that could survive the trace of time.
It has a compact and “grainy” (thus its name) structure, and the main ingredient of Grana Padano PDO is fresh milk. Actually, you need no less than 15 litres of raw partially skimmed milk to make 1 kg of this delicacy. Even so, thanks to its long ageing process, it doesn’t have lactose, making it ideal for every diet.
The good diet of the livestock is key to elaborate Grana Padano. In addition, only Italian fresh milk is used, which adds unique flavour and nutritional values to each bite. According to its original recipe, which hasn't changed in almost 1,000 years, Grana Padano PDO is made with partially skimmed milk milked in a specific area of the North of Italy.
What is the best way to taste it? We advise you to take it out of the fridge one hour before eating it, and to cut it into bite-size pieces. If you also marinate it with a good wine, you’re sure to succeed!
In any case, remember that another good way to try it is with our burgers “Montesa” (beef with truffle mayo and seasonal mushroom ragout) and “Pollo Parma” (marinated and grilled chicken and roasted red pepper); or even better, choose it as an extra and make your own combo.