| Grana Padano | |
| Country: | Italy |
| Source: | Cows |
| Pasteurised: | No |
| Texture: | Hard |
| Aging: | 8–20 months |
| Certification: | Italy: DOC: 1955 EU: PDO: 1996 |
Grana Padano is a cheese originating in the Po Valley in northern Italy. It is similar to Parmesan but with less strict regulations governing its production.[1] This hard, crumbly-textured cheese is made with unpasteurized cows' milk that is semi-skimmed. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, Grana Padano was registered as Geographical Indication in Italy in 1954,[2] and as a European Union protected designation of origin (PDO) in 1996. Outside of the EU, its name is protected in several other countries based on the Lisbon Agreement and bilateral agreements.[3] [4]
The Italian word grana refers to its grainy texture, and the demonym padano means "from Val Padana" (the Po Valley).
Grana Padano was developed by monks of Chiaravalle Abbey in the 12th century.[5] It can last a long time without spoiling, and is sometimes aged for up to two years. It is made in a similar way to the Parmesan of Emilia-Romagna, but over a much wider area and with different regulations and controls.
It has been traditionally produced in a number of territories throughout the Po Valley, including in Piedmont, Lombardy (excluding parts of Mantova), Veneto (excluding the province of Belluno), Trento, parts of Emilia-Romagna, and some municipalities within the province of Bolzano.[6]
Like Parmesan, Grana Padano is a semi-fat hard cheese which is cooked and ripened slowly for at least nine months. If it passes quality tests, it is fire-branded with the Grana Padano trademark. The cows are milked twice a day.[7] Milk produced in the evening is skimmed to remove the surface layer of cream and mixed with fresh milk produced in the morning. The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53C56C. It is produced year-round, and varies seasonally as well as by year. Though similar to Parmesan cheese, the younger Grana Padano cheeses are less crumbly, milder and less complex in flavor than the better-known, longer-aged Parmesan.
It is produced via lactic acid fermentation and a long, slow ripening process lasting 14-16 months.[8] The addition of non-starter lactic acid bacteria is affected by the production process, and in turn affect the resulting microbiota that gives the cheese its typical characteristics. The production process differs from that of Parmesan in that cattle producing the milk may be fed high-quality silage. This "favors the contamination of raw milk by spore-forming clostridia". Lysozyme is added to the vats to prevent late blowing (swelling during the ripening process) that may result from butyric fermentation, and is an anti-clostridial agent.
About 150 factories make Grana Padano in the Po Valley area, and an estimated 76,724 tons of this cheese are manufactured annually.[9] About of milk yield of cheese.
A wheel of Grana Padano is cylindrical, with slightly convex or almost straight sides and flat faces. It is 35to in diameter, and 15to high. It weighs 24 to 40 kg (53 to 88 lbs) per wheel. The rind, which is thin, is pale yellow.[10]
Grana Padano is sold in three different ripening stages:[11]
Grana padano cheese typically contains cheese crystals, semi-solid to gritty crystalline spots that at least partially consist of the amino acid tyrosine.
The Grana Padano PDO Production Specifications regulate the entire production chain, from the cows' fodder to the branding of the wheels, therefore the average nutritional value and calories of Grana Padano PDO cheese remain stable and any variation in them is irrelevant for the purpose of defining a balanced diet.
100 grams of Grana Padano PDO cheese contain 398 kilocalories (1,666 kJ).
Below is the nutritional table for a medium portion of 100 grams of Grana Padano:
| Main nutrients | ||
| Water | 32 g | |
| Calories | 398 kcal | |
| Total proteins | 33 g | |
| Total amino acids | 6 g | |
| Fat | 29 g | |
| Fiber | 0 g | |
| Ashes | 4.6 g | |
| Carbohydrates | ||
| Sugar (Carbohydrates) | <1 g | |
| Minerals | ||
| Calcium | 1165.0 mg | |
| Phosphorus | 692.0 mg | |
| Potassium | 120 mg | |
| Magnesium | 63 mg | |
| Zinc | 11 mg | |
| Copper | 0.5 mg | |
| Iron | 0.14 mg | |
| Calcium / phosphorus ratio | 1.7 | |
| Salt | 1.5 g | |
| Iodine | 35.5 μg | |
| Selenium | 12 μg | |
| Vitamins | ||
| Vitamin A | 224 μg | |
| Vitamin B1 | 20 μg | |
| Vitamin B2 | 0.36 mg | |
| Vitamin B3 | 3.0 μg | |
| Vitamin B6 | 0.12 mg | |
| Vitamin B12 | 3.0 μg | |
| Vitamin D3 | 0.5 μg | |
| Vitamin E | 206 μg | |
| Pantothenic acid | 246 μg | |
| Choline | 20.0 mg | |
| Biotin | 6.0 μg | |
| Lipids | ||
| Saturated fat | 18.4 g | |
| Monounsaturated fat | 7.4 g | |
| Polyunsaturated fat | 1.1 g | |
| Cholesterol | 98.3 mg | |