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, grainy, firm cheese made from partially skimmed cow's milk in Italy's Po Valley region. The "grana" (grain) in its name refers to the cheese's characteristic grainy texture.
It's very similar to Parmigiano-Reggiano (parmesan) but, since production rules are more flexible, it's generally milder-sweeter tasting and more economical. Grated over pasta, risotto, and soups, it's one of the staple cheeses of Italian cuisine.
Nutritional Values of Grana Padano
Like firm grainy cheeses, Grana Padano contains approximately 390 kcal of energy per 100 grams, very high protein and calcium, and noticeable fat; values are given approximately from a similar parmesan profile. Since it's a firm cheese with low water content, its nutrient density is high.
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. Since its salt and calorie ratio is high, moderate consumption is recommended.
This information is general; Grana Padano is a food, not a substitute for medical treatment.
How to Choose Grana Padano?
Quality Grana Padano is cheese with a straw-yellow body, grainy texture, that separates into layers when broken, and has a sweetish-nutty smell. Buying it in a block and grating it fresh preserves its flavor.
- Body should be straw-yellow, grainy-crystalline
- Should flake apart when broken, not be rubbery
- Buying in a block and grating fresh gives the best taste
How to Store Grana Padano?
Grana Padano is stored in the refrigerator, wrapped in wax paper, for several weeks; being a firm cheese, it keeps for a long time. Its rind shouldn't be discarded and can be used in soups.
Using Grana Padano in the Kitchen
Grana Padano is most often grated and used on pasta, risotto, soup, and salads; it's also thinly sliced and served as a table cheese. Its firm rind adds flavor when simmered into soups and sauces.
How Is Grana Padano Grated?
The block cheese is freshly grated with a fine grater or microplane; sprinkling it over a plate of pasta or risotto right at serving time gives the freshest taste.
Using the Rind
Grana Padano's firm rind isn't thrown away; it's simmered in vegetable soup or minestrone to add a deep, umami flavor to the dish, then removed.
Which Recipes Use Grana Padano?
Grated pasta, risotto, minestrone soup, and caesar salad are its best-known uses.
Frequently Asked Questions
What is the difference between Grana Padano and parmesan?
Both are firm grainy Italian cheeses; parmigiano-reggiano is made under stricter rules and aged longer, while Grana Padano, with its more flexible production, is generally milder-sweeter and more economical.
When is Grana Padano added to pasta?
It's generally freshly grated over the pasta after it's plated; it can also be melted into the sauce.
Is Grana Padano vegetarian?
Since animal rennet can be used in its traditional production, strict vegetarians are advised to check the label.
Can Grana Padano be frozen?
Grated, it can be frozen and added directly to dishes; freezing it as a block may crumble its texture.
What pairs well with Grana Padano?
It pairs well with balsamic vinegar, walnut, pear, and honey; it's also served thinly sliced as an appetizer.