Grana Padano lunch at Grossi Florentino

Last week, Gastrology joined  Grana Padano representative, Elisabetta Serraiotto in sampling rich, aged Italian cheese at Grossi Florentino where Guy Grossi had the honour of cracking a 40 kg wheel of Grana Padano cheese.

It was an absolutely delicious time where each course showcased the versatility and deliciousness of the cheese. Think ravioli encasing dripping yolk and laced with decadent guanciale and 18 month Grana Padano and absolutely moreish walnut cake served with 20 month old Grana Padano and pear sorbet. Simply yum!

Grana Padano is recognised as a Protected Designation of Origin (PDO) product, which means that it is exclusively linked to the particular area in Northern Italy where it is produced and is inseparable from the climate, culture, and people that create it. The quality of every single wheel is checked to ensure complete consistency and the same distinctive taste.

Time is an essential ingredient in the production of Grana Padano. As the cheese matures, the aromas and flavours evolve. There are three different vintages of the cheese: Grana Padano (aged between nine and 16 months), Grana Padano ‘over 16 months’, and Grana Padano ‘RISERVA’ (over 20 months). The different maturation stages give it a versatility which make it ideal for a wide variety of recipes, as well as to be enjoyed on its own.

Today, Grana Padano is a choice ingredient in everything from canapés to desserts. While always a staple of authentic Italian cooking, it has become a popular part of more contemporary, inventive recipes created by celebrated international chefs and restaurants. It is now not only Italy’s favourite hard cheese, but the most consumed PDO cheese worldwide.