Grana Padano
A grainy-hard cow's milk cheese from Italy's Po Valley, aged for a long time. Close to Parmesan but softer and more affordable; grated onto pasta and soups.
What Is Grana Padano?
Grana Padano is a long-aged, granular, hard cheese made from partially skimmed cow’s milk in Italy’s Po Valley region. The word “grana” (grain) in its name refers to the cheese’s characteristic granular texture.
It is very similar to Parmigiano-Reggiano (Parmesan), but its production rules are more flexible, so it is generally milder in flavor and more affordable. It is one of the staple cheeses of Italian cooking, grated over pasta, risotto, and soups.
Grana Padano Nutrition Facts
Like other hard, granular cheeses, Grana Padano provides approximately 390 kcal per 100 g, is very high in protein and calcium, and contains a notable amount of fat. These approximate values are based on a similar Parmesan profile. Because it is a hard cheese with little water, it is nutrient-dense.
What Are the Benefits of Grana Padano?
With its very high calcium and protein content, Grana Padano can be considered part of a balanced diet. It is high in sodium and calories, so moderate consumption is recommended.
This is general information; Grana Padano is a food, not a substitute for medical treatment.
How to Choose Grana Padano
Quality Grana Padano has a straw-yellow, granular interior that separates into layers when broken and a mildly sweet, nutty aroma. Buying it as a block and grating it fresh helps preserve its flavor.
- The interior should be straw-yellow, granular, and crystalline.
- It should break into flakes, not feel rubbery.
- Buying a block and grating it fresh gives the best flavor.
How to Store Grana Padano
Grana Padano keeps for several weeks in the refrigerator when wrapped in parchment paper; because it is a hard cheese, it lasts a long time. The rind can be saved and used in soups.
How to Use Grana Padano in the Kitchen
Grana Padano is most often grated over pasta, risotto, soups, and salads; it can also be served in thin slices as a table cheese. Its hard rind adds flavor when simmered in soups and sauces.
How Do You Grate Grana Padano?
Freshly grate a block of cheese with a fine grater or Microplane; sprinkle it over pasta or risotto just before serving for the freshest flavor.
Using the Rind
Do not throw away the hard rind of Grana Padano. Simmer it in vegetable soup or minestrone to add a deep, umami flavor, then remove it.
What Recipes Use Grana Padano?
Grated pasta, risotto, minestrone, and Caesar salad are among the best-known uses for Grana Padano.
Frequently Asked Questions
What is the difference between Grana Padano and Parmesan?
Both are hard, granular Italian cheeses. Parmigiano-Reggiano is made under stricter rules and aged longer, while Grana Padano is generally milder in flavor and more affordable because its production rules are more flexible.
When should you add Grana Padano to pasta?
It is generally grated fresh over the pasta after it has been plated; it can also be melted into the sauce.
Is Grana Padano vegetarian?
Traditional production may use animal rennet, so strict vegetarians should check the label.
Can you freeze Grana Padano?
It can be frozen grated and added directly to dishes; freezing it as a block may make its texture crumbly.
What goes well with Grana Padano?
It pairs well with balsamic vinegar, walnuts, pears, and honey; it can also be served in thin slices as an appetizer.