Sponsored: 4 authentic recipes with Grana Padano cheese

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Sponsored: 4 authentic recipes with Grana Padano cheese

The birth of Grana Padano dates back to 1135, following the recipe created by Benedictine monks.

With over 4 million wheels sold every year, Grana Padano now the most widely-consumed PDO (protected designation of origin) cheese in the world. Grana Padano is known for its unmistakable flavor and aroma, making it the king of the table, to be savoured in a thousand ways from antipasti to desserts.

Around 15 litres of milk is needed to make 1 kg of Grana Padano. It is a hard cheese and contains proteins, saturated and unsaturated fats, iron, mineral salts and vitamins. On average it contains around 30%
fat, and 50 g of Grana Padano provides 60% of the daily calcium requirement for an adult. In fact, just 30 g of this wonderful cheese has the same nutritional properties as half a litre of milk.

Grana Padano is available in three stages of ageing:

  • From 9 to 16 months, it enhances any recipe with its sweet and delicate flavour.
  • Oltre 16 mesi (“over 16 months”), the cheese has a more distinct savoury flavour whilst retaining its delicate nature. It is best enjoyed in flakes over many different dishes, or simply on its own.
  • RISERVA oltre 20 mesi (“over 20 months”) is at the top of the list in terms of quality, due to its long period of ageing and its more intense and fragrant aroma. This premium product can be flaked over dishes or enjoyed on its own, accompanied by a glass of wine. It is a pleasure for connoisseurs.

Whether enjoyed on its own or as an ingredient in your favourite dish, Grana Padano is a complete food, rich in essential nutrients for a healthy and balanced diet. Its rich lineage is your guarantee of a superior taste experience.

Try out these great recipes using Grana Padano cheese:

Italian open sandwich with Grana Padano

Filo baked figs with Grana Padano

Grana Padano slow-roasted tomato & pepper tarts

Prosciutto-wrapped chicken breasts stuffed with Grana Padano


TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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    Joe Spencer
    May 22, 2015

    1.5 litres of milk to make 1kg of cheese? I think you have your decimal point in the wrong place!

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      Dylan Culhane
      May 22, 2015

      Thanks Joe, you’re right! That should read 15 litres – amended now.