Description
Grana Padano — Italian parmesan cheese for finishing
Parmesan cheese from Italy in the grana tradition: low moisture, granular body, and the crunch of tyrosine crystals through the paste. Sharp and nutty rather than creamy, built for grating and shaving rather than melting.
This is a finishing cheese. It will not pull into strings or pool like mozzarella — it browns, crisps and releases aroma. Used correctly, a small quantity carries a whole plate.
Chef’s specifications
| Style | Hard, aged grana. Dry granular paste with crystalline texture. |
|---|---|
| Flavour | High umami, nutty and savoury, slightly piquant finish. Intensifies with age. |
| Melt behaviour | Low moisture, does not pool or string. Browns and crisps under heat. Grate or shave rather than dice. |
| Yield | 6–8 g finishes one pasta or risotto portion. Roughly 560–750 portions per 4.5 kg wheel. |
| Formats | Cut to weight from the wheel, or whole wheels on request. |
| Storage | 0–4 °C. Do not freeze. Vacuum-sealed keeps 6–8 weeks; wrap tightly once cut. |
| Rennet | Animal rennet. Not suitable for vegetarians. |
| Aging | [CONFIRM: months] |
In the kitchen
Pasta and risotto
Grate fine and fold through off the heat — added to a boiling pan it splits and turns grainy. Finish on the plate for aroma.
Soups and stocks
Keep the rinds. Simmered in minestrone or a vegetable stock they add savoury depth over 30–40 minutes. Remove before service.
Salads and boards
Wide peeler for shards. Serve at cool room temperature, not fridge-cold — aroma is muted below about 12 °C.
Bakes and sauces
Blend into pesto or compound butter. On gratins it browns fast, so add in the last few minutes rather than at the start.
Handling
- Microplane for fine snow; medium drum grater for volume coverage.
- Trim and discard any dried surface before grating.
- Wrap in wax or breathable paper, not cling film — airtight plastic makes it sweat.
- If it dries out, it is still good for stock and gratin. Only the shaving quality is lost.
Questions
Is it suitable for vegetarians?
No. It is made with animal rennet, as the traditional method requires. We state this because most Indian buyers assume imported hard cheese is vegetarian and it usually is not. If you need a vegetarian hard cheese, ask us and we will tell you which of our lines qualify.
How is it supplied?
Four wheels of approximately 4.5 kg per case. Sold cut to weight or as whole wheels. Grating and shaving can be arranged for regular accounts.
How many portions will a wheel give me?
At 6–8 g per finished plate, roughly 560 to 750 portions from a 4.5 kg wheel. Shaving for salads and carpaccio uses more, typically 12–15 g.
Can I substitute it for Parmigiano Reggiano?
In most cooked applications, yes — the grating, melting and browning behaviour is close. On a cheese board, or anywhere the cheese is the point rather than the seasoning, the difference is noticeable.
Why has it gone dry and hard at the edges?
Normal for a low-moisture cheese exposed to air. Trim the dried surface and the paste beneath is unaffected. Wrapping in breathable paper rather than cling film slows it down.
Can I get a sample before ordering?
Yes, for chef evaluation. Call or WhatsApp with the products you want to trial.
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