Most popular Italian hard, slow-ripened, semi-fat, cows milk cheese made from Italy, comparable to Parmigiano Reggiano, that's often used as a spiced cheese for grating.

Grana Padano is a product whose properties have proven benefits: beyond its basic nutritional value, it helps the body, improving the wellbeing of the consumer. It is highly digestible, does not cause allergies, is rich in protein, calcium, and phosphorus, and can be eaten by everyone, no matter their age.

Each registration number (MN 427, MN 437, MN 473) explains a different aspect of its exceptional quality and flavor, which has over the years helped make San Sebastiano's Grana Padano one of the most-awarded in the world.

DOP is an acronym: it means Protected Designation of Origin. This is a branding of legal protection given by the European Union to groceries that have specific characteristics, which exclusively depend on the place where they are produced. In simple terms, it certificates that Grana Padano is produced with ingredients that exclusively come from a designated geographical area and it guarantees that the producers follow determined instructions during the process of production.

The name "Grana Padano" was born 1,000 years ago? 

When a few monks from the PO Valley developed an original recipe to use up their extra milk. It's said that this cheese was produced for the first time in the 'Chiaravalle Abbey' in 1135; & because of its granular composition, different from all other cheeses, it was named "Grana" or "Grain.

• Cow's milk
• Sea salt
• Cow’s rennet
• Egg lysozyme

• Energy: 1654.00 kJ / 398.00 kcal
• Fat: 29.00 G
• Carbohydrates: 0.00 G
• Protein: 33.00 G
• Salt: 1.50 G
• Water: 32.00 G
• Calcium: 1165.00 mg
• Phosphorus: 692.00 mg

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