Grana Padano P.D.O.

The birth of Grana Padano is due to the Cistercian monks of the Chiaravalle Abbey. At the beginning of the second millennium, the land reclamation work they carried out between the Po River to the south and Milan to the north, and bounded by the Adda and Mincio rivers, encouraged an increase in cattle breeding, which in a short time produced considerable milk surpluses. It was the monks who figured out how to exploit them, inventing Grana Padano cheese.

TECHNICAL CARD

DENOMINATION:

Grana Padano P.D.O.
PRODUCTION AREA:

Piedmont: provinces of Alessandria, Asti, Biella, Cuneo, Novara, Turin, Verbania, Vercelli; Lombardy: provinces of Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova, Milan, Monza, Pavia, Sondrio, Varese; Trentino Alto-Adige: provinces of Trento, Bolzano; Veneto: provinces of Padua, Rovigo, Treviso, Venice, Verona, Vicenza; Emilia-Romagna: provinces of Bologna, Ferrara, Forlì Cesena, Piacenza, Ravenna, Rimini.
TYPOLOGY:

Cooked, hard, semi-fat cheese with finely grained texture and barely visible eyes
MILK:

Cow's milk, raw, partially decremated by natural outcrop
CRUST:

Hard and smooth, with a thickness of 4-8mm
SEASONING:

minimum period of 9 months. There are, in addition, the further seasonings Grana Padano over 16 months and Grana Padano Riserva over 24 months.
PRODUCTION:

annual

Find out how to enjoy it

Grana Padano P.D.O.

DENOMINATION:

PRODUCTION AREA:

TYPOLOGY:

MILK:

CRUST:

SEASONING:

PRODUCTION:

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