Grana Padano PDO cheese carries the tradition of northern Italy and the Pianura Padana region. This cheese is made from fresh milk from cows that are fed hay, fresh forage, and silage, using a feed preservation technique typical of this region. Silage, prepared by fermenting whole corn plants, is a key part of the feed chain and contributes to the quality of the milk that forms the base of Grana Padano cheese.

The production process involves partially skimming the milk naturally by separating the cream, creating the base for the cheese with its characteristic granular texture. The cheese matures for at least 12 months, during which it develops its distinctive profile – sweet aromas, pleasant complexity, and firmness. The addition of lysozyme, a natural protein extracted from egg whites, ensures the stability of the cheese's quality and protects it during its long maturation period.

In addition to being an excellent complement to pasta, risottos, and salads, this cheese can be served on its own, with a drizzle of olive oil and a glass of wine. Before serving, it is recommended to let the cheese come to room temperature to fully bring out its aromas.