< >

Grana Padano Cheese PDO

Grana Padano DOP

Consortium
Consorzio Tutela GRANA PADANO (Grana Padano Protection Consortium)

Product info
Grana Padano


A hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd. The base is raw milk - from cows milked twice daily and fed essentially on green or preserved fodder - which is left to stand and is partially skimmed by allowing the cream to rise. It is produced all year round.

The vintages

GRANA PADANO P.D.O.

This is a cheese that has been aged for between 9 and 16 months. It can be grated, but is particularly suitable as part of a cheese board, and ideal for gratins and sauces. Although its texture is visibly grainy, it is mellow on the palate since the maturing of the milk proteins is not yet advanced. The overall taste is mild and delicate; in fact its flavour and aroma are often described as being quite similar to fresh, creamy milk.

GRANA PADANO P.D.O. "over 16 months"

This cheese is particularly suitable for grating, whilst also perfectly appropriate as an ingredient in a variety of recipes.
The typical grainy structure of the cheese and the fracture into flakes become increasingly pronounced as the ageing progresses due to the loss of moisture.
The significant maturing of the milk proteins enhances the cheese's savoury flavour, which is never too strong. It's fragrance and an aroma are reminiscent of butter and nuts.
At this age, Grana Padano has a distinctive "crunchiness" which is due to calcium lactate crystals forming in the grainy structure of the cheese. These can be seen on the cheese in the form of little white specks.

GRANA PADANO P.D.O. "Riserva"

The RISERVA type is a new selection, aimed at more attentive and discerning consumers who are known for their sophisticated approach to food and for seeking top-quality products.
Due to its excellent organoleptic characteristics, the RISERVA type represents ultimate perfection. Cheese falling within this category is the star of the table, whether grated or served on a cheese board. It is capable of being aged for a particularly long period of time (up to twenty-four months and longer), acquiring an increasingly rich and full flavour, whilst never becoming overpowering. This is the preferred choice of connoisseurs and gourmets.

Product Details

Ingredients: cow's milk, salt, rennet. Preservative: lysozyme (a natural protein extracted from egg white)

Shape: cylindrical, wheel shaped, circumference rind slightly convex or almost straight, flat bases slightly rimmed

Dimensions: diameter 35-45 cm; height of rind 18-25 cm with variations, in both cases, above or below, according to the technical conditions of production

Weight: 24-40 kg per wheel

Nutritional Properties

What makes Grana Padano a complete food which is beneficial for the health and wellbeing of children, teenagers, pregnant women, athletes and the elderly, is its excellent ratio of energy value to the quality and quantity of nutrients it contains.
As it is a semi-fat cheese, its calorie value is lower than that of many commonly-eaten foods which contain far fewer nutrients.
Grana Padano is an excellent natural food, and can provide many of the substances needed by the human body.

Show/Hide the Nutrition facts label table

Nutritional properties (100 g of Grana Padano PDO)

Energy kj 1597 (1048 from lipids and 549 from proteins) / kcal 384 (252 from lipids and 132 from proteins)
Moisture 32 g
Soluble Phosphopeptides 1,5 g
Fats 28 g
Carbohydrate -
Phosphorus 692 mg
Sodium Chloride 1,6 g
Magnesium 63 g
Iron 140 μg
Selenium 12 mg
Total Proteins 33 g
Total Free Amino Acids 6 g
Conjugated Linoleic Acids 170 mg
Calcium 1165 mg
Calcium/Phosphorus Ratio 1,7
Potassium 120 mg
Zinc 11 mg
Copper 500 μg
Iodine 35,5 mg
 

CLAL focus on: Grana Padano PDO Cheese

Name:
Grana Padano PDO
Consortium:
Consorzio Tutela GRANA PADANO
Base:
Desenzano del Garda (BS), Italy
Establishment year:
1954
N. consortium members:
158
Product:
Grana Padano PDO


A hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd. The base is raw milk - from cows milked twice daily and fed essentially on green or preserved fodder - which is left to stand and is partially skimmed by allowing the cream to rise. It is produced all year round.

enter
loading...