We’re all very familiar with Grana Padano as an accompaniment to pasta or a salad, but there’s far more to this cheese than meets the eye. The first records of Grana Padano go way back to 1135, when monks at Chiaravalle Abbey in the Po Valley used to make cheese with surplus milk, and the cow’s cheese has been a cornerstone of Italian cooking ever since.
In 1951, cheesemakers across the north of Italy formed a consortium to agree upon a set of rules for the production of so-called formaggio di grana (‘grana’ meaning ‘grainy’), and the cheese became known as Grana Padano (Padano refers to the Po Valley, which is also known as Valle Padana). Today, Grana Padano must be made to a specific set of guidelines outlined by the Consortium for the Protection of Grana Padano Cheese (CTFGP), and it must be made from cow’s milk that originates in the Po Valley.
Like many Italian foods, Grana Padano has been through a long journey to become the product it is today. It’s natural to assume that because all Grana Padano is made in the same way, it all tastes the same, but there’s one crucial factor that's often ignored – its age. Grana Padano actually comes in three different age categories, each with its own unique flavour and texture. Here are the differences between them and how they're best used in cooking.
