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.
Thanks to its versatility, Grana Padano cheese enables everyone to become more creative in the kitchen. Be inspired by our suggestions.
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.
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.
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.
Grana Padano primavera pie, Complete meals, recipes with italian cheesehttps://www.granapadano.it/en-ww/complete-meals-grana-padano-primavera-pie.aspxThe recipe can be easily halved or quartered and the filling could incorporate any spring vegetables – from asparagus to baby artichokes hearts and spinach.
S. Vittoria Società Agricola Cooperativa, grana padano, Production siteshttps://www.granapadano.it/en-ww/s-vittoria-soc-agricola-cooperativa.aspxHe also tells us that the PDO cheese is the main ingredient in many characteristic local dishes, such as “anolini in broth”, “pisarei e fasoi” (pasta and bread crumbs small gnocchi with borlotti beans), and “Piacenza-style tortelli with ricotta and spinach”.
Grana Padano and wild garlic pesto Pappardelle, Entrees, recipes with italian cheesehttps://www.granapadano.it/en-ww/entrees-grana-padano-and-wild-garlic-pesto-pappardelle.aspxIngredients For the yellow pappardelle: 2 fresh rich yolk eggs 1 ⅓ cup (200 g) of 00 flour For the green pappardelle: 2 fresh rich yolk eggs 1 ⅓ cup (200 g) of 00 flour ¼ cup (25 g) of wild garlic leaves (or parsley, spinach) For the pesto: ¼ cup (25 g) of basil leaves, washed ¼ cup (25 g) of wild garlic leaves, washed 1/8 cup (40 g) of [...]