Grana Padano

Grana Padano

What it is

Both of the day's milkings are partly skimmed, and the specification permits lysozyme, a protein from egg white, because the herds may be fed silage — two rules that separate it from Parmigiano Reggiano more than any question of terroir. Branding comes at nine months rather than twelve, which is why it is softer, milder and cheaper by the kilo.

In the kitchen

It melts smoother and salts less than Parmigiano, so it is the grating cheese for a béchamel or a delicate risotto. Keep the Parmigiano for raw work, where you want the crunch of the crystals.

Goes with

Butter Sage Vialone Nano rice Asparagus Balsamic vinegar Prosciutto di Parma

Also used with

Mostarda di Mantova Mostarda di Cremona

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