Grana Padano
Grana Padano DOP · Grana · fromage Grana Padano
Grana Padano: what every chef needs to know
Put simply, Grana Padano ranks among the best as a hard,slowly ripened Italian cheese from the Po Valley (Pianura Padana), protected by DOP status and produced in five Northern Italian regions: Piedmont, Lombardy, Veneto, Emilia-Romagna and Trentino-Alto Adige. The cheese is made from semi-skimmed cow's milk from two milkings; the fat is partially skimmed, making Grana Padano slightly leaner than Parmigiano Reggiano (28% fat versus 32%). Grana Padano ages for a minimum of 9 months (Grana Padano), 16 months (Oltre 16 Mesi) or 20 months (Riserva). The granular texture gives the cheese its name: "grana" refers to the grainy structure that develops from the long ageing and double production (morning and evening milk). In commercial kitchens, Grana Padano is a versatile grating cheese for pasta, risotto, soups and sauces. Its milder and more affordable profile compared to Parmigiano Reggiano makes it popular in large-scale kitchen applications. Store at 2–8°C (36–46°F); shave or grate directly before use for maximum aroma.
Grana Padano: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (FDC ID 175193); Consorzio Tutela Grana Padano DOP nutritional data — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (FDC ID 175193); Consorzio Tutela Grana Padano DOP nutritional data.
Grana Padano: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Simple pasta finished with generously grated Grana Padano and butter; the minimal recipe showcases the quality of the cheese.
Classic Northern Italian risotto finished with Grana Padano and butter in the mantecatura stage for maximum creaminess.
Fresh rocket salad with shaved Grana Padano, cherry tomatoes, balsamic vinaigrette and pine nuts.
Grana Padano: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Grate Grana Padano just before use with a microplane or fine grater; pre-grated product loses up to 40% of its volatile aromatic compounds within 30 minutes.
Shave thin curls over rocket or carpaccio with a cheese plane; the crystalline texture of Grana Padano provides a pleasant crunch that completes the salad.
Grate Grana Padano generously over crostini and grill briefly until golden brown; its high protein content caramelises quickly under the grill, forming a crisp cheese crust.
Grana Padano: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Grana Padano: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as one of the most widely produced DOP cheeses in the world (approximately 5 million wheels per year).
Grana Padano: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Grana Padano: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The lively acidity and tannins of Sangiovese cut through the rich, savoury profile of Grana Padano; a classic Italian table companion for pasta meals.
- Chianti Classico DOCG
- Chianti DOCG
Venetian Prosecco is the classic Aperitivo accompaniment to Grana Padano crisps or shavings; the effervescence and gentle sweetness cleanse the palate.
- Prosecco DOC
- Prosecco di Conegliano-Valdobbiadene DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Grana Padano
What is the difference between Grana Padano and Parmigiano Reggiano?
Parmigiano Reggiano has a stricter production zone limitation (Emilia-Romagna + Mantova), a higher fat content (32% vs 28%), a longer minimum ageing (12 vs 9 months) and a more intense flavour. Grana Padano is milder, slightly softer and more affordable. Both are excellent grating cheeses; Grana is more popular in professional kitchens for its price-quality ratio.
How long does grated Grana Padano keep?
Maximum 2–3 hours after grating if aromatic quality is to be maintained. Vacuum-packed, maximum 7 days at 2–8°C (36–46°F). Always grate fresh for maximum flavour; grating releases a huge quantity of volatile aromas that evaporate quickly.
Is Grana Padano suitable for vegetarians?
Standard Grana Padano DOP uses animal rennet (calf) and is therefore not suitable for vegetarians who avoid animal rennet. Always check the label for a vegetarian rennet declaration.
At what temperature should you store Grana Padano?
Store Grana Padano at 2-8°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Grana Padano professionally?
The primary professional technique for Grana Padano is Grating over pasta of risotto at Room temperature for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Grana Padano contain allergens?
Grana Padano contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
