Grana Padano

This is a confession. I am now liking cheese which is insane because I never ever liked it that much in the past. I wasn’t into cheese growing up and even when I arrived here in Italy as it is one of the main food items here, I haven’t gotten really used to it. I mean, yes I do eat it but nah- I can live without it. But now, thanks to a friend who loves all types of cheese, he introduced this to me. Now, guys, I even snack on it! Lol!

This cheese is now one of my favourites. In this article I am gonna share with you some of the knowledge that I have learned based on research about this food item.

Grana Padano is an italian cheese, and it is one of the best in the world.

According to my research, this cacio was first produced in monasteries and were the first cheese houses in the history. Cheese used to be consumed quickly like milk. But through the years and expertise of the casari they have mastered the art of producing cheese that will last longer.
They actually named it caseus vetus, latin word for formaggio vecchio or old cheese because it can last for days and days rather than fresh cheese that they have known in the past which they should consume immediately.

People from the province who aren’t familiar with latin “caseus vetus” they started to name it “grana” because of the compact paste with white grains (small crystals of calcium from transformed milk).

Being a long-conservation cheese, it has become an important food item. And Grana Padano has become an expression of culture, socio-economy appreciated by all classes and has become an everyday part of food recipes, simple yet traditional.

In the padana area, the northern region of Italy, it has become the protagonist of banquettes and have been used as gift because it is a prestigious product. This cheese has been produced in the area and it has since gained a proper name instead of a generic name of cheese. Therefore Grana Padano has become specific in the production of prime ingredients and follows a specific procedure to produce it.

In 1954, all merchants and producers have been united to recognize this as a production of the area. Consorzio per la tutela del Formaggio Grana Padano

In 1996, it gained DOP denomination from the European Union Denominazione di Origine Protetta. So all the products are verified by the consorzio to gain the logo.

On their website you will find lots of food with which you can pair this cheese, from wines, to beer, honey and cocktail drinks.

Let us look at the nutritional table of Grana Padano

100 g of Grana Padano has a nutritional value of 398 calories.

Principal nutrients:

  • Water 32g
  • Calories 398kcal
  • Total protein 33g
  • Anini acids 6g
  • Fats 29g
  • Fibre 0g
  • Ceneri 4,6g
  • Carbohydrates sugar <1g


  • Calcium 1165,0 mg
  • Phosphorus 692,0 mg
  • Potassium 120mg
  • Magbesium 63 mg
  • Zing 11mg
  • Rame 0,5 mg
  • Iron 0,14 mg
  • salt 35,5 mg
  • Iodio 35,5 mg
  • Selenio 12 mg


  • Vitamina A 224 µg
  • Vitamina B1 20 µg
  • Vitamina B2 0,36 mg
  • Vitamina B6 0,12 mg
  • Vitamina B12 3,0 µg
  • Vitamina D3 0,5 µg
  • Vitamina PP 3,0 µg
  • Vitamina E 206 µg
  • Acido Pantotenico 246 µg
  • Colina 20,0 mg
  • Biotina 6,0 µg
  • Lipidi
  • Acidi grassi SATURI 18,4 g
  • Acidi grassi MONOINSATURI 7,4 g
  • Acidi grassi POLINSATURI 1.1 g
  • Colesterolo 98,3 mg

Grana Padano is also lactose free! So if you are allergic to lactose this cheese is safe!

It is best conserved inside the less cold area of the fridge for 8* temperature wrapped in a canapa cloth or humid clean and inodor cotton, or in a transparent film.. It should not be put together with other cheese.

It is adviced to take out Grana Padano from the fridge at least an hour before serving so the aroma and fragrance of the cheese is best. And it should be reduced in flakes at serving moment.

As an appetizer or last dish, it should be served using a small cheese knife pieced in flakes and not sliced off. There is also a utensil called affettagrana which grates the cheese into thin petals which makes the cheese less heavy on preparation and also to prevent altering the balance of taste.

Italian tradition also uses the gratuggia which is a symbol for traditional italian culinary. This will spread the cheese uniformly, with granules that is so thin which makes it fall like snow in the dishes making it as a decoration too!

I don’t have a lot of experience when it comes to cheese I can only compare them with some I have tasted. But I think this has a very strong taste and aroma. I prefer consuming this grated or in flakes as the large cheese bites is really really strong. I am surprised that it is actually advised to serve grated, as it is heavy. And sometimes I dont digest cheese very well, I’d be honest. So I am also careful about that. I consume just enough and I like it particularly in a pasta dish.

pasta with cheese
grana padano
Pasta con formaggio

If you are a cheese-lover, tell me about it! Do you like Grana Padano? I would love to hear your thoughts in the comments.

Thank you for reading!



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