A millenium passion…
Grana Padano was first produced in the nineteenth century, thanks to the patient work of the Cistercian Monks at the Chiaravalle Abbey and is one of the most renown cheeses in the world.
Solid and grainy - from which its name derives –texture, it is a D.O.P. cheese with a delicate, fragrant taste, containing only 28% fat content, due to the use of partially-skimmed milk that lets the cream rise to the surface naturally.
It is, therefore, a very important food product, rich in nutrition. Its productive cycle, which ends in aging in special warehouses from 10 to 20 months, is lengthy, delicate and complex, and faithfully respects the original antique method.
To guarantee and protect this precious Padana-area bounty of mother nature , in 1954 the “Consorzio per la Tutela del Grana Padano” was set up, and almost immediately Gran Padano received recognition as a D.O.P. cheese (d.p.r.n. n. 1269) on 30 October, 1955.
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