Description Grana Padano is Parmigiano’s cousin: It is almost the same recipe, but is produced outside of Reggio Emilia. The cheese was created around 1,000 C.E. by the Cistercian monks of the Abbey of Chiaravalle, near Milan, and predates its cousin, which began to be produced in the 1400s. According to some Italian cheese masters, the taste of grana padano is probably less complex than Parmigianno and thus, it can be snacked upon all day while the complexity of its cousin tires the palate.
