Cheese: Grana Padano

From a monastery kitchen to becoming a global culinary icon, Grana Padano is one of Italy’s gifts to cheese lovers everywhere.

The history of Grana Padano cheese goes back to the 12th century, when it was first crafted by Cistercian monks in the Chiaravalle Abbey, near Milan, who were trying to find a way to preserve surplus milk. 

This hard, aged cheese not only lasted a long time but also developed a rich, complex flavour as it matured. The name "Grana" comes from its grainy texture, and "Padano" refers to the Po River Valley, or Pianura Padana, where it was born. Over time, it became a staple across Northern Italy, not just in monasteries but also on noble tables and among farmers. Today, it's one of the most popular and widely exported cheeses from Italy, protected by a PDO (Protected Designation of Origin) status, which means only cheese made in certain regions using traditional methods can carry the name.

A versatile cheese you'll find it in risottos, soups, tarts and pasta dishes. And because it’s naturally lactose-free (thanks to the ageing process), it’s a great option for people who are sensitive to dairy.

For more about its characteristics, nutritional values and consorzio (non-profit organisation for producers and curers to protect and promote Grana Padano PDO cheese worldwide) visit granapadano.it