Grana Padano was developed by monks of Chiaravalle Abbey in the 12th century. It can last a long time without spoiling, and is aged for up to two years. It is made in a similar way to the Parmigiano Reggiano of Emilia-Romagna, but over a much wider area and with different regulations and controls. While not as premium as Parmigiano-Reggiano it is an excellent treat. Grana Padano is hard and presents a crumbly-texture.
It is made with unpasteurized cow's milk that is semi-skimmed through a natural creaming process.
This cheese is protected by the european union under the protected designation of origin since 1996 (PDO).