Grana Padano DOP

From the Emilia-Romagna region in Northern Italy, Grana Padano is made with raw cow's milk and aged an average of 16 to 18 months. Akin to Parmigiano-Reggiano, its first name, Grana, was bestowed upon it for its granular texture. Its last name, Padano, refers to the Po Valley Plain where it is produced. It is firm with a thick rind, and a straw yellow, granular paste. While it has just enough moisture to make an excellent table cheese, Grana Padano is usually grated or shaved on pasta and salads, or used as an ingredient.