Grana Padano was created by the Cistercian monks of Chiaravalle in the 12th century and the same recipe is used today. It is made from unpasteurized, semi-skimmed cow’s milk. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-colored rind protecting the fragrant, dry, flaking interior. The name “Grana” comes from the word grain and refers to the grainy texture of the cheese. The cheese is generally aged for 2 years. Though similar to Parmigiano Reggiano, Grana Padano is inexpensive because areas producing the cheese are bigger. Moreover, Grana is less crumbly, milder and less complex than its long-aged sibling.

Credits: theSpruce