Padano

Padano is commonly used to refer to Grana Padano, a hard, whole-milk cheese from Northern Italy. It has a protected designation of origin (PDO) and is produced in a broad area along the Po Valley, including Lombardy, Veneto, Piedmont, Emilia-Romagna, and Trentino-Alto Adige.

The cheese is pale straw in color with a granular texture and a mild, savory flavor that becomes more pronounced with aging. It is typically aged for 9 to 24 months, with longer aging yielding a more substantial, nutty note. The rind is natural and thin.

Production and composition: Grana Padano is made from pasteurized cow’s milk and uses thermophilic starter cultures and rennet. The curd is cut into small grains, gently heated, and pressed to form large wheels. The wheels are brined, washed, and dried before aging in controlled environments to develop its characteristic texture and flavor.

Culinary uses: Grana Padano is widely grated or shaved over pasta, risotto, and soups, or enjoyed as a table cheese. It is often positioned as a more affordable alternative to Parmigiano-Reggiano, offering a milder, less assertive flavor while still providing a similar savory umami.

Regulation and history: Grana Padano was developed in the mid-20th century to standardize production in northern Italy. The Grana Padano PDO is regulated by the Consorzio per la Tutela del Formaggio Grana Padano and protected under European Union law. The name Padano reflects its association with the Po Valley region where it originated.