Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Grana Padano Cheese

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

While we love Parmigiano-Reggiano for its salty, nutty, complex flavor, it has a rival that deserves to be better known in the United States: Grana Padano. Grana Padano has a slightly sweeter and subtler flavor than that of Parmigiano-Reggiano and is equally capable of holding its own on a cheese board, or shaved over carpaccio, or grated over pasta. They’re both aged cow’s milk “grana” cheeses, meaning they have a grainy texture resulting from amino acid crystals. Both are produced using similar methods in the Po River Valley of northern Italy, but the PDO (Protected Designation of Origin) of Grana Padano covers a far larger area than that of Parmigiano-Reggiano, so it’s less expensive.

How to choose:

Look for it at good cheese shops.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options