What is Grana Padano?

Grana Padano cheese originates from the Po Valley region of northern Italy. It is believed to have been first made by monks in the area in the 12th century, who were looking for a way to preserve surplus milk. Over time, this pressed cooked cheese became a staple of Italian cuisine, and today it is one of the most popular cheeses in the world.

Grana Padano cheese has a long and storied history. Indeed, its first mentions in writing date to the 13th century, and by the 16th century, it had become a popular cheese in Italian markets. In 1996, the European Union granted Grana Padano a protected status under law. As a result, cheesemakers who want to use the name have to meet specific criteria for origin and production.

How is Grana Padano made?

Presently, production takes place in several regions of northern Italy, including Lombardy, Piedmont, Emilia-Romagna, Trentino-Alto Adige, and Veneto. These regions are known for their lush pastures, which provide ideal grazing conditions for the cows that produce the milk for this famous cheese.

Moreover, licenced cheesemakers use partially skimmed cow’s milk that is heated and curdled using rennet. Then, they cut the resulting curds and drain them. And then the cheese is moulded and aged for several months. During the ageing process, an affineur brushes and turns each wheel of cheese regularly to develop its distinctive flavour and texture.

Flavour profile

Grana Padano cheese has a hard, granular texture and a nutty, savoury flavour. Its aroma is mild and slightly sweet, with notes of caramel and toasted nuts. Typically, affineurs will age their wheels for 12-24 months. But sometimes, they mature selected wheels for even longer periods of time for a more intense flavour.

Serving guide

Without a doubt, this is an incredibly versatile cheese that pairs well with a wide range of foods. Italians commonly grate this hard cheese over pasta dishes and risottos. But it also works well in salads and sandwiches. Besides, you will want to pair this Italian wonder with a local full-bodied red wine, such as a Chianti or a Barolo.

Alternatives to Grana Padano

If you’re looking for alternatives to Grana Padano cheese, there are a few other hard Italian cheeses that you might enjoy:

Parmigiano Reggiano – this cheese is very similar to Grana Padano, but it has a slightly more complex flavour and a more crumbly texture.

Pecorino Romano – this cheese is made from sheep’s milk and has a sharp, salty flavour. It is commonly used in pasta dishes and salads.

Asiago – this cheese is also made from cow’s milk and has a similar texture to Grana Padano, but it has a milder flavour with notes of butter and nuts.

Conclusion

Grana Padano cheese is a delicious and versatile Italian cheese that is enjoyed all over the world. Its nutty flavour, granular texture, and mild aroma make it a favourite of cheese lovers everywhere.

Whether grated over pasta or enjoyed on its own, Grana Padano cheese is a must-try for any cheese connoisseur.

Thank you for reading

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Italy is renowned for its Grana-style cheeses. While Parmigiano Reggiano if often considered to be the king, Pecorino Romano is no less deserving of such a mantle.

The post Pecorino Romano appeared first on Cheese Atlas.

Parmigiano Reggiano is considered to be the King of Cheeses in Italy

How is Parmigiano Reggiano made?

Always raw milk

It all starts with raw cow’s milk. Initially, the dairy collects the evening milk from the farm and lets it rest in a vat overnight. Come the morning, the cheesemaker skims the milk and mixes it with freshly delivered whole milk.

In addition to this, they also add calf rennet and fermented whey to the mixture. Once the curd sets, the maker uses a traditional tool called spino to cut the curd into tiny granules.

Cooked in a copper cauldron

Afterwards, they cook the curd to 55°C (130°F). Subsequently, this forms a large single mass at the bottom of the cauldron. Then, two cheesemakers collectively lift the mass from the bottom using a large cloth and a metal bar.

Finally, they cut each mass in half and place each half into one mould to form one wheel of cheese.

Apply a casein plate

Once the cheese is formed, the maker applies a unique casein plate to each wheel. From this point onwards, this will be its identity card and can be traced back to its production site.

A few days later, they immerse the wheels in a saturated brine solution. Indeed, this marks the final step of the production process.

How Parmigiano Reggiano is matured

Undeniably, the life cycle of Parmigiano Reggiano is a long and slow one. Significantly, it follows the natural rhythm of the seasons in Northern Italy.

Additionally, the PDO dictates that even the “youngest” wheels of Parmigiano Reggiano have to be matured for a minimum of 12 months. At this point, each individual wheel is assessed and then selected for further maturation up to 40 months.

Unsurprisingly, the hard rind around this cheese poses some challenges to quality testing.

Branded by fire

An expert from the Parmigiano Reggiano Consortium carries out a test that does not compromise the cheese. Using a hammer to tap the wheel, they can recognise any textural anomalies inside the cheese by ear.

Subsequently, they mark each wheel that conforms to the standard with a hot iron brand, officially recognising it as Parmigiano Reggiano.

Unfortunately, any wheels that do not meet the PDO requirements are stripped of their rind and sold as grating cheese.

G.Cravero Parmigiano Reggiano

Five generations of affineurs

For five generations, the Cravero family has been selecting and maturing the very best Parmigiano Reggiano and Grana Padano.

In 1855 Giorgio Cravero, founded of the business. Since then, his offsprings have passed the tradition from father to son through five separate generations. Throughout this time, the one constant has been their passion for the art of selection and maturation.

Maturation rooms in Bra

Currently, head cheese affineur, Giorgio the third, carefully hand-selects 12 month old wheels of Parmigiano Reggiano at Latteria San Pietro in Reggio Emilia. Thereafter, he moves the selected wheels to their own maturing rooms in Bra, Piemonte. 

The famous G.Cravero seal

In this unique environment, the affineur has to pay close attention to the changing seasons and adapt the maturation conditions accordingly.

Overall, the time and attention lent to the care of these cheeses, guarantee the unique nature of this product.

After a minimum of 24 months, the wheels are assessed and stamped with the G.Cravero seal of approval. Finally, it has reached the end of its production and maturation journey and it now ready to be eaten.

How to store Parmigiano Reggiano

So you’ve brought home a freshly cut piece of Parmigiano Reggiano. What should you do with it? Firstly, you will need to keep it refrigerated between 4°C and 8°C. Moreover, it is best kept in waxed paper or a food grade beeswax wrap.

Besides, you will want to store it in a vegetable drawer or any other secluded section in your fridge. This ensures temperature and humidity control to preserve the cheese and protect it from contamination.

Freezing Parmigiano Reggiano

One final note, you should never freeze an intact chunk of cheese. If you do want to extend its shelf life, you can however grate the cheese and freeze it once grated. While this is not ideal, it might help reduce wastage.

Cooking with Parmigiano Reggiano

Parmigiano Reggiano is complex enough to be served on a cheese board but is also an excellent ingredient in cooking.

A G.Cravero Parmigiano Reggiano at 24 months is an excellent addition to a number of different dishes. Due to its complex flavour and moist texture, it can be grated fresh onto a rocket and pear salad. Or even cooked into your next pasta sauce.

Parmigiano Reggiano vs Parmesan

What is Parmesan?

Parmesan is the English translation of Parmigiano Reggiano. But, unlike the Italian name, it is not regulated. Consequently, a cheese labelled as Parmesan in the US or Australia will most likely be an imitation.

What does this mean in practical terms?

The cheese will most likely have been made with pasteurised milk and matured for less than 12 months.

Whilst it might still be delicious, it will most certainly not have the depth of flavour that Parmigiano Reggiano offers. So, always look for the Parmigiano Reggiano name and stamp.

You can read more about the differences between Parmigiano Reggiano and Parmesan by clicking here.

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