Po Valley · Italy
Grana Padano.
Grana Padano's crystalline shards dissolve into waves of buttered toast, roasted hazelnuts, and caramel—a gentle umami that lingers without overwhelming. Its natural rind cradles a hard, granular paste that speaks of time spent aging in the Po Valley's misty climate, each bite releasing whispers of salt and age without aggression.
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The story
How it's made.
Why it tastes that way.
Grana Padano was created around 1135 by Cistercian monks at Chiaravalle Abbey near Milan as a way to use surplus milk.
It is the world's most-sold PDO cheese by volume, with over 5 million wheels produced annually. It is often compared to Parmigiano-Reggiano, though it has a milder flavor and shorter minimum aging.
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- natural
- Age
- 9–24 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Grana Padano's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Grana.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Grana Padano are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.