Grana Padano PDO: export record and value in 2025. Complete guide

History

The origins of Grana Padano date back to 12th-13th century, after the Cistercian monks built the Chiaravalle Abbey near Milan and developed an innovative cheesemaking technique to preserve and enhance the excess milk produced by their farms. The reclamation of the marshy lands of the Po Valley, carried out by the same monks, had greatly increased milk production, making a solution necessary to transform perishable milk into a long-lasting product.

The name ‘grana’ derives from the characteristic granular structure of the hard dough that characterizes the cheese, while ‘padano’ identifies the geographical area of the Po Valley. Over the centuries, the cheese progressively spread throughout the Po Valley territory, becoming one of Italy’s most renowned products and an object of trade already in the Renaissance. The denomination was officially recognized as PDO (Protected Designation of Origin) at the European level in 1996, consolidating its protection and geographical identity.

Production area

The production area of Grana Padano PDO, defined by the specifications, covers a vast territory of Po Valley which extends over 3,544 municipalities in 32 provinces of five regions: the entire Lombardy, the entire Veneto (excluding the provinces of Belluno and Rovigo), the entire Emilia-Romagna on the right bank of the Po river, the provinces of Trento and Bolzano (where TrentinGrana is produced), as well as the territories of the provinces of Piacenza and Oltrepò Pavese in Piedmont.

This fertile terroir is characterized by ideal pedoclimatic conditions for dairy farming: rich alluvial soils, water availability, temperate climate with moderate thermal excursions. The specifications provide specific criteria for cattle feeding, which differ from those of Parmigiano Reggiano PDO because the use of ensiled forage is allowed, favoring hay, forage, and feed produced in the production area.

I 135 dairies members of the Protection Consortium promote practices that integrate environmental sustainability and supply chain traceability, from 4,000 breeders supplying the final product, with a constant link between breeding, dairy production, and responsible management of the territory and water resources.

Ingredients and production process

According to the production specifications (EC Reg. No. 1107/96 and subsequent amendments), Grana Padano PDO is produced exclusively with the ingredients as follows:

• partially skimmed raw cow's milk by natural creaming, coming from farms within the defined area;

• salt;

• rennet;

• lysozyme preservative additive, derived from egg white (optional).

The main phases of the production process include:

1. Milk collection. Two daily milkings, with the evening milk left to rest for natural cream rising;

2. Coagulation in characteristic bell-shaped copper vats, with the addition of natural whey starter;

3. Curd breaking, until obtaining granules the size of a grain of rice;

4. Cooking at a temperature of 53-56°C;

5. Extraction and shaping in molds that imprint the identifying mark;

6. Salting in brine for 14-30 days;

7. Aging for a minimum period of 9 months, in warehouses with controlled temperature and humidity.

The forms conforming to the quality parameters receive the branding by fire with the characteristic clover logo, dairy identification number and month-year of production. The regulations also specify the physical characteristics: cylindrical shape with flat or almost flat faces, slightly convex side, diameter 35-45 cm, height 18-25 cm, weight 24-40 kg.

Product types

The regulations provide for three product types, based on aging:

• Grana Padano PDO: minimum aging 9 months;

• Grana Padano PDO over 16 months, with more intense organoleptic characteristics;

• Grana Padano PDO Reserve: aging over 20 months, with a more markedly crystalline structure and complex, persistent aromatic profile.

Special varieties

TrentinGrana PDO is a specific denomination for Grana Padano produced exclusively in the provinces of Trento and Bolzano, with the particularity of being produced without the addition of lysozyme, thus making it suitable for people with egg allergies.

Some dairies also produce Grana Padano organic, in compliance with Regulation (EU) 2018/848, with milk from certified organic farms that meet the most stringent criteria in terms of animal feed, welfare and environmental sustainability.

Nutritional and health properties

According to the Food Composition Tables published by CREA, 100 grams of Grana Padano PDO provide on average:

• energy: 392 kcal;

• proteins: 33.9 g;

• fats: 28.5 g, of which saturated fatty acids 19.5 g;

• salt: 1.8 g.

It is an excellent source of minerals:

• calcium: 1165 mg/100 g, equal to 146% of the Daily Nutritional Value* (800 mg);

• zinc: 11 mg, equal to 110% of the NRV* (10 mg);

• phosphorus: 692 mg, equal to 99% of the NRV (700 mg);

• selenium 12 μg, equal to 21.8% of the NRV (55 μg).

It is also rich in vitamin B12, 3 μg, equal to 120% of the NRV (2.5 μg), as well as being a source of:

• vitamin A, 224 μg/100 g, equal to 28% of the NRV (800 μg);

• folates, 55, equal to 27.5% of the NRV established for folic acid (200 μg);

• vitamin B2, 0.36 mg, equal to 25.7% of the NRV (1.4 mg).

(*) The Daily Nutritional Value (NRV) indicated for each mineral and vitamin corresponds to that established in Annex XIII to Regulation (EU) No 1169/11.

The particular processing with cooking of the curd and the prolonged aging reduce the lactose to negligible values (< 0.1 g/100 g), making the cheese generally tolerated even by people with lactose intolerance.

Gastronomic uses

Grana Padano PDO is extremely versatile in the kitchen:

• in flakes on carpaccios, salads, crudités, bresaola;

• at the table, to be enjoyed as is; the more aged version pairs harmoniously with Honey, mustard, jam;

• grated on first courses, risottos, soups, egg and filled pasta;

• in cooking for creams, fondues, fillings, gratin dishes.

Its grainy texture and balanced flavor, less intense compared to Parmigiano Reggiano, make it ideal both for traditional dishes and for contemporary and innovative gastronomic applications.

The Grana Padano PDO Consortium offers on its website a wide variety of recipes of Italian cuisine and pairings for its ideal tasting.

Advice for buyers

For gourmets and professional buyers it is advisable to:

• always verify the authenticity of the PDO product with the branded mark and Consortium certifications;

• prefer products with long aging (over 16 months or Reserve) for more complex aromatic profiles and more crystalline structure;

• choose the  TrentinGrana or other Grana without lysozyme for consumers with egg allergy;

• consider products organic to ensure a further level of sustainability and animal welfare.

The team of GIFT (Great Italian Food Trade) is specialized in supporting international buyers in selecting reliable suppliers of Grana Padano PDO, with specific experience in verifying production compliance, certifications, and logistics for the foreign market.

Market and export

According to the ISMEA-Qualivita 2025 Report, Grana Padano has confirmed the absolute lead in production value among all Italian PDOs, with over  2.185 billion euros in 2024, recording significant growth in certified volumes.

The value has reachedexport has reached  1.337 billion euros, supported by a continually expanding international demand. In 2024, were exported  2,685,541 forms, equal to 52% of total production, with an increase of over 9% compared to the previous year.

The main destination markets are:

1. Germany: historic market with a consolidated consumption tradition;

2. France: strongly growing due to appreciation of DOP quality;

3. United States: expanding strategic market, with growing demand for Italian authenticity;

4. United Kingdom, Netherlands, Austria: other relevant European markets.

Export represents a fundamental driver for the sector, with prospects for further growth in emerging Asian markets and in North and South American ones, where the demand for authentic Italian DOP products is constantly increasing.

Conclusions

Biochemical evidence and market data 2024-2025 consolidate Grana Padano PDO as a benchmark for the category of hard cheese. The combination of long aging (which guarantees the absence of lactose) and the high density of bioavailable micronutrients (calcium, zinc, phosphorus, vitamin B12) makes it a pillar of modern nutrition. The flexibility of the regulations, which include preservative-free varieties (TrentinGrana) and organic productions, allows the sector to meet different safety andsustainability of the global market.

Dario Dongo

Credit cover: Dario Dongo

References

• Consorzio Tutela Grana Padano. (2025). Recipes. https://www.granapadano.it/it-it/momenti-di-consumo/ricette-della-tradizione-italiana/

• Consorzio Tutela Grana Padano. (2019).  Production regulations of the Protected Designation of Origin “Grana Padano”.  https://granapadano.kleecks-cdn.com/wp-content/uploads/2023/02/DisciplinareGranaPadanoDOP2022-50232.pdf

• CREA (Council for Agricultural Research). (2025). Food composition tables. Grana Padano, PDO. CREA, Rome. https://www.alimentinutrizione.it/tabelle-nutrizionali/162410

• Ismea & Qualivita Foundation. (2025).  ISMEA-Qualivita 2025 Report on Italian agri-food and wine productions PDO, PGI and STG (23rd ed.). Qualivita Editions.  https://www.ismea.it/flex/cm/pages/ServeAttachment.php/L/IT/D/1%252Fe%252F8%252FD.fefdd2e7c08546544955/P/BLOB%3AID%3D13512/E/pdf?mode=download

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Latest consolidated text: 01/04/2025 http://data.europa.eu/eli/reg/2011/1169/2025-04-01