Grana Padano

• Grate Grana Padano cheese over pasta dishes to add a salty, nutty, and savory flavor enhancement. The fine granules melt slightly with the heat of the pasta, creating a delicious sauce-like coating.- Use shaved Grana Padano cheese in salads to provide a sharp, salty, and contrasting texture. The thin shavings offer a burst of flavor that complements fresh greens and other salad ingredients.- Include cubed Grana Padano cheese in cheese boards and antipasto platters to offer a hard, flavorful cheese option alongside softer cheeses and cured meats. The granular texture and savory taste make it a popular choice.- Incorporate grated Grana Padano cheese into risotto recipes to add a creamy texture and a rich, umami flavor. It melts beautifully into the risotto, enhancing its overall taste and consistency.- Grate Grana Padano into soups and stews to impart a depth of flavor and a subtle saltiness. It dissolves into the broth, adding complexity and richness to the dish. - Add grated Grana Padano to baked goods like savory scones or biscuits for a salty, nutty, and cheesy taste.

• Rich in calcium, promoting bone health and strength.
• Excellent source of protein, essential for muscle building and repair.
• Contains essential amino acids, supporting overall body function.
• Provides vitamin A, important for vision and immune system health.
• Offers a good source of phosphorus, crucial for energy production and bone health.
• Naturally low in lactose, making it easier to digest for some individuals.

Grana Padano should be stored properly to maintain its characteristic flavor and prevent it from drying out. Wrap the cheese tightly in parchment paper or cheese paper, then place it in a resealable plastic bag or airtight container. Store it in the refrigerator's cheese drawer or the coldest part of the fridge, ideally between 35°F and 45°F (2°C and 7°C). Properly stored, Grana Padano can last for several weeks. If mold appears, cut away at least an inch around the mold spot, ensuring not to touch the mold with the knife, as the rest of the cheese is likely still safe to eat.