Hard & aged
Cow’s milk
Grana Padano
Parmigiano’s older, larger, gentler cousin from across the Po Valley.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
Older than Parmigiano Reggiano — Cistercian monks in the Po Valley were making a *grana* by the twelfth century — and made across a far wider area, from milk that may be partly skimmed and from cows with a less restricted diet.
The result is milder, less crystalline and less expensive. It is a very good cheese judged on its own terms rather than as a cheaper Parmigiano.
Tastes of
sweet milk
hay
mild nut
gentle salt
Put it next to
Soave
Risotto
Balsamic
Grapes
Tasting notes
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