Grana Padano DOP

Produced throughout a vast area comprising the largest regions in northern Italy (excluding the provinces in Emilia dedicated to the production of Parmigiano Reggiano), Grana Padano, when produced with the appropriate care and ripened for at least two years, is a high quality product for use in cooking and as a table cheese.  Guffanti selects and refines the production of a number of traditional cheese dairies in the typical areas of the Padano and, in particular, from the provinces of Piacenza and Cremona.

Organoleptic characteristics

Aspect and texture
hard, grainy, more or less intensely yellow paste depending on the length of ripening
harmonious, dry and intense with traces of grass when produced with the milk of open pasture grazing animals
Serving suggestions
full bodied, aged, red wines but also young, sparkling white wines. Fresh fruits (Kaiser pears), marrow chutney. Balsamic Modena vinegar, crusty bread.

Technical characteristics

skimmed, raw, cow’s milk
Production method
artisan and industrial
cooked, pressed
in brine
not less than 9 months
Production period
throughout the year
32% F-Dm
24 – 40 kg
35-45 cm diameter, h. 18-25 cm
dairies belonging to the Grana Padano production and protection Consortium
Whole cheese code
Cutted cheese code

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