Grana Padano DOP is a hard, part-skim cheese. It originated in the Po Valley and is produced in Lombardy, Piedmont, Trentino/Alto Adige, Veneto and Emilia Romagna. This cheese is made only from cow’s milk and requires long aging (at least 9 months). The Grana Padano Riserva must be cured for at least 20 months in selected cellars. The curd is crumbly, with a medium-high, very persistent intensity of aroma. 

To select a Grana Padano, check the rind, which should be hard, smooth and thick, with a yellowish or brown color. The curd is hard, grainy, white or whitish, with very small holes, sometimes barely visible, that are evenly distributed. It is important to check for the warranty seal on the rind. If it does not have one, it is not Grana Padano DOP.

Grana Padano, along with Parmigiano Reggiano, is the best-known and most used cheese in Italy. It is perfect alone, sampled during aperitivo or light snacks, excellent accompanied by fresh fruit, walnuts or honey, and essential for enhancing and adding flavor to many traditional Italian dishes, beginning with a simple plate of spaghetti with tomato sauce, or a vegetable soup. It can be found on the market in grated form, too, for faster, easier use.

Grana Padano cheese in a perfectly sealed vacuum package will keep in the refrigerator at a temperature between 39 and 46°F until the date printed on the package. Once opened, it should be wrapped in a cloth, and it will keep for 15-20 days. If a little mold appears on the surface of the cheese, it can be removed with a knife.