If you’re looking for a pungent, hard cheese that is both good to cook with, and a pleasure to eat raw, Grana Padano is the cheese for you. A good Italian cheese, first developed by the monks of Chiaravalle Abbey in the 12th century, this cheese can last a long time. It is similar to Parmigiano Reggiano in the sense that it is hard and pungent, but what makes Grana Padano different is that it can be made and sold from a variety of areas, whereas Parmigiano Reggiano has stricter regulations regarding its production.
Grana Padano has a rich, nutty flavor. This delicate cheese melts well and is a great addition to pasta, risotto, and salads. A nice cheese plate will also welcome this cheese with open arms. It is far less delicate in flavor than parmesan, so one will notice how well Grana Padano accompanies wines and other cheeses. If one is thinking of preparing a rich pot of traditional bolognese, one should use this beautiful cheese right at the end after incorporating the cream or milk in the final stage of cooking. Not only will it lend its own beautiful flavor, but it will selflessly enhance the flavors of the soffritto and your own meat choices.
Store in refrigerator.