The Cheese
- Grana Padano PDO
  Grana Padano is the best-selling PDO cheese in the world. The culture of wellness is an intrinsic part of the production chain of this unique, inimitable cheese.
- Ageing
- Production process
- History
Recipes
- Recipes
  Thanks to its versatility, Grana Padano cheese enables everyone to become more creative in the kitchen. Be inspired by our suggestions.
- Pairings
- How to store
- Presentation
Consortium
- Consortium
  For over sixty years, the Grana Padano Protection Consortium has united producers, maturing companies and distributors of our cheese, guaranteeing compliance with the traditional recipe and its characteristic high quality in every single cheese wheel produced.
- Activities, protection and promotions
Media
- Media
  Protecting Grana Padano also means promoting its image. This is why the Consortium promotes many activities aimed at spreading the culture of this cheese worldwide, through advertising campaigns, events and other initiatives.
- Press area
- We collaborate with
Responsible taste
- Responsible taste
  Grana Padano is produced in a sustainable way. The Grana Padano Protection Consortium is comitted to managing its impact responsibly, engaging the consumer, the community in which it operates and the entire production chain.
Curiosities

English

Mediterranean Focaccia Bread with Grana Padano and Prosciutto di San Daniele

Details

. Difficulty: Medium . Serves: 4 people . Preparation time: 3 hours . Variety: Pizza and flat bread

Ingredients

1 kg Manitoba flour
250g potatoes cooked and mashed
400g butter small pieces
125g fresh yeast
750ml water
35ml olio extra verging
55g fine salt
150g of cherries tomatoes
40g green pitted olives

Preparation

Bring the broth to a simmer and keep warm over low heat.
Combine the flour, water, potatoes, yeast, olive oil, fine salt and butter. Knead by hand on a floured surface (or in the machine with dough hook) until it’s all combined, smooth and springy.
Round the dough, and place into an oiled bowl, and cover and let it rise in a warm spot until double in size for at least 1 hour.
With your hands, spread the dough in to large, deep baking tray, lined with baking parchment.
Press indentations all over the dough with your fingertips.
Top with the cherry tomatoes and the pitted olives and drizzle the focaccia with extra virgin olive oil. Cover the tray and let the dough to rise again for 1 hour. Preheat the oven at 190 degrees.
Bake the focaccia for 20-25 minute, until golden. For a crunchy bottom, remove the focaccia from the baking tray and let it bake directly on oven rack for a few more minutes.
Serve with freshly cut, thin slices of Prosciutto di San Daniele and chunks of Grana Padano.