Italian food without cheese is unthinkable, and Grana Padano is one of our absolute favourites for its firm texture and depth of flavour.
Italians have been making Grana Padano for nearly a thousand years now – the first records of the cheese go all the way back to 1135, when it was made by monks at Chiaravalle Abbey in the Po Valley – and todays product is PDO-protected, and strictly regulated. It takes 1,000 litres of cow's milk to make just two wheels of Grana Padano, and the wheels must be aged at least nine months before they can be sold. These cheeses are delicately nutty and creamy in flavour – perfect for grating over dishes – but as Grana Padano ages, it gains a more prominent savoury flavour that works well in soups and risottos, as well as on cheeseboards.
