Grana padano

Typical Italian DOP cheese

Grana Padano is a hard, cooked cheese, subjected to a slow and natural aging process in accordance with carefully defined procedures. Made from raw cow's milk through the coagulation of rennet, this cheese is made throughout the year. The animals that provide the milk for its production must be fed with green or preserved fodder.

The term Grana was a general term that originally indicated a cheese characterised by the granular structure typically found in various cheeses throughout the Padana Valley. Over the years these varieties would be unified under the term Padano. The various types are distinguished according to their aging time.

Grana Padano DOP

Aged from 9 to 16 months, this cheese is perfect for grating but is particularly suitable as a table cheese for its delicate taste.

Grana Padano DOP – "Over 16 months"

This variety is particularly suitable for grating thanks to its long ageing period. It also has a full flavour that is never sharp and its pleasant grittiness can be felt in your teeth.

Grana Padano DOP – "Riserva"

Grana Padano Riserva must be aged for at least 20 months, to give it an even richer and fuller flavour. Considered to be the most high quality Grana Padano cheese.

Take me here: Grana padano

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The cheese

Ben sei formaggi prodotti nel Cremonese hanno ottenuto il riconoscimento DOP (Denominazione di Origine Protetta): grana padano, provolone valpadana, taleggio, quartirolo lombardo, gorgonzola e salva cremasco.