Grana Padano is one of the cheeses from the medieval era that has enjoyed the most success on a global level: produced for the first time around the year 1000 in the territories of today's Lombardy and Emilia, this cheese matured with the intention of the Cistercians had the aim of preserving milk for as long as possible, without sacrificing in any way the nutritional properties of the latter. Grana Padano still enjoys considerable popularity today, precisely because of these organoleptic and nutritional characteristics, and whets the palate in a thousand different ways, for example when it is served in the form of flakes as an aperitif.

Use in cooking

As with other cheeses, Grana Padano is also widely used in the kitchen, starting from the preparation of tasty appetizers, through to well-seasoned first courses, and finally to excellent gratin main courses.


To keep your Grana Padano in perfect condition, allowing you to enjoy it in any preparation, you must store it protected by film or foil in the refrigerator.


The production of Grana Padano dates back to around the year 1000, when it was produced for the first time by some Cistercians between Lombardy and Emilia.

Recipe list