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Zanetti Grana Padano

Zanetti Grana Padano
Creative Commons/Flickr/ Annabelle Orozco
  • Made from unpasteurized cow's milk

  • Country of origin: Italy

  • Region: Emilia-Romagna, Lombardy, provinces of Bergamo, Brescia, Cremona, Lodi, Mantua, Milan and Pavia

  • Family: Parmesan

  • Type: hard, artisan

  • Texture: creamy, crumbly and grainy

  • Rind: natural

  • Colour: straw

  • Flavour: full-flavored

  • Aroma: nutty, sweet

  • Synonyms: Grana Padano oltre 16 mesi, Grana Padano Riserva

The word Grana means "grainy" or "granular", and this is how the cheese looks like when it is cut open. Grana Padano, an Italian cow's milk cheese would be easily recognized for another reason - the wheel is enormous, usually ranging from 70 to 88 pounds. Controlled by the Grana Padana Consorzio Zanetti, Grana Padano is aged a minimum of 18-months. It carries a mark on the cheese. This is a special four-leaf clover and indicates the province of origin.

Look for the Zanetti mark to ensure you are buying the best. Grana Padano could be called the bodybuilder. It is low in fat and very high in protein and calcium. It is easily digested because during the maturation process the proteins are broken down into amino acids. The cheese is made in Northern Italy around the Po Valley.

  • Grana Padano cheese is available in three ripening stages.
  • Grana Padano, ripened for 9 to 16 months - texture is creamy, slightly grainy
  • Grana Padano Oltre 16 mesi, ripened over 16 months - texture is crumbly 
  • Grana Padano Riserva, ripened over 20 months - texture is grainy, crumbly and full flavoured

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