The “Grana Padano” distinguishes it self from any other cheese because of its unique aroma, which gathers all the features enhancing the flavours of the Mediterranean kitchen.

The “Grana Padano” is produced in the whole Po Valley,  as far as Trento and is one of the most famous and appreciated cheeses in Italy. It obtained the Protected Designation of Origin in 1996.

It is produced by using the milk of cows nourished with fodders and cereal’s mix or with leguminous plants, respecting the requirements set by the “Consorzio” for the protection of Grana Padano. On the whole form are traced some lozenges with broken lines reporting the terms “Grana” and “Padano”.

This mark, repeated on the whole form, allows the identification of Grana Padano even when it is sold in chunks.

It is a medium fat cheese, made of hard paste, white or straw-coloured. It has a fragrant aroma, its flavour is firm and delicate at the same time, but never spicy. The rind is hard, smooth and thick, of a dark yellow colour.  

The “Grana Padano” distinguish itself from any other cheese because of its unique aroma, which gathers all the features enhancing the flavours of the Mediterranean kitchen.

The Grana Padano is mainly used as a grated cheese, it is excellent consumed in slivers for a meal or along with raw meats and salads. It can also be served in small chunks with a few drops of “Modena” Balsamic Vinegar  and some olives and capers.

It is conserved wrapped up into a damp cloth in the lower part of the fridge.