It all began about 1,000 years ago. In an age when discoveries are now taken for granted, it was a time when discoveries were still rare. People in the Middle Ages lived in close dependence on their environment. To survive, they had to quickly adapt to the changing conditions around them.
For agriculture, this meant adapting to the seasonal cycles and dedicating each month to the production of crops provided by nature.
Food preservation techniques, such as sun-drying and salting, were limited and still not highly developed, which meant that most food quickly deteriorated.
Fresh milk and cheeses required on milking days would not last more than a day.
Cistercian monks, Chiaravalle Abbey began cultivating crops and raising livestock. Soon after, the monks' land-based economy led to an increase in food production and a surplus of milk. The amount of milk produced far exceeded the modest needs of the monastic community and local inhabitants.
In the Middle Ages, milk was one of the most nutritious foods available. It was undoubtedly a shame to waste such a valuable resource. Thus, the monks had to find a way to preserve milk for a longer period.
The monks probably spent a long time, carefully considering and experimenting. Eventually, they discovered that the best solution was to first slowly cook the milk, then add rennet, and finally salt the cheese.
The dense “cacio” (cheese) was the first true dairy product of its kind in history. It was made in the monasteries’ cellars, and in these cellars, under the watchful eye of the monks, specific professions like the “casaro” began to emerge.
The “casaro” was a true expert in cheese-making techniques. Due to the long aging process, the monks referred to the cheese as “caseus vetus” (old cheese).
This name highlights one of the key elements of Grana Padano PDO, setting it apart from the traditional fresh cheeses that needed to be consumed quickly at the time.
However, the farmers of the time, who were not familiar with Latin, referred to it as “Formaggio di Grana” or simply “Grana” due to its gritty texture, meaning “grainy cheese” in Italian. (The word “Grana” means “grainy” in Italian.)
Since each region produced its own version of “Grana,” the name varied depending on the place of origin.
Over the centuries, Grana Padano PDO from the Po Valley grew increasingly popular. It became a central feature of Renaissance banquets and feasts, treated like a treasure by princes and dukes.
Among the historical records concerning Grana Padano PDO, there is a letter from Isabella d’Este, the spouse of Francesco II Gonzaga, Duke of Mantua. In 1504, Isabella sent this famous cheese as a gift to her relative, the Duke of Ferrara.
Thanks to its rich nutritional qualities, long shelf life, and unique characteristics and flavors, Grana Padano PDO became an important food source for the people living in this country. During times of severe famine, many people were particularly helped by Grana Padano PDO.
Loved by people from all economic and social backgrounds, Grana Padano PDO came to represent the culture as a whole. While it was undoubtedly cherished as a valuable food by the wealthy and nobles who were beginning to indulge in more elaborate and sophisticated dishes, the poor used this cheese in much simpler, traditional home-cooked meals.
Over time, the method of transforming milk into “Grana” continued to spread, eventually becoming a pillar that supported the economy of the region.
The production techniques of “Grana” have been passed down through generations, faithfully preserving tradition, and are still followed today. This process has allowed this unique cheese to maintain its exceptional aroma and appeal, which is why Grana Padano PDO has become known worldwide.
As culinary culture and eating habits have evolved over time, the need to clearly identify the ancient traditions, as well as the unique characteristics and specific production techniques of each region, has never been more important.
By changing the traditional nickname of a particular cheese to a unique name, it was decided that this cheese would be made truly one-of-a-kind.
Since then, the term “Grana Padano PDO” has come to refer exclusively to a specific cheese made in the designated region, using particular raw materials and techniques, and following each step of the process with precision.
On June 1st, cheese makers and technicians from across Europe gathered in Stresa, located on the shores of Lake Maggiore in the Piedmont region, to sign an agreement that defined the official name of the cheese and the regulations for identifying its unique characteristics.
On June 18th, the Grana Padano PDO Protection Consortium was established through the initiative of FederLatte (the Federation of Dairy Producers) and Assolatte (the Dairy and Dairy Industry Association). This brought together the producers and sellers of the cheese once again as a unified entity.
On October 30th, Presidential Decree No. 1269 of the Italian Republic was issued. This decree relates to the “Recognition of names associated with cheese processing methods, material characteristics, and production regions.”
Included in this decree was Grana Padano PDO.
The Grana Padano PDO Protection Consortium took on the responsibility of overseeing the production, manufacturing, and trade of Grana Padano PDO cheese.
On December 12th, an agreement was made to confirm the objectives and goals of the Grana Padano PDO Protection Consortium. As a result, the primary goal of the Consortium became the protection of the uniqueness of Grana Padano PDO. Additionally, the promotion and promotion of Grana Padano PDO through education about its characteristics, efforts and activities to support local production, as well as regulations concerning distribution and marketing, were also included as objectives. Its activities target not only Italy but the entire world.
Grana Padano PDO was granted PDO (Protected Designation of Origin) status by the EU.
With this certification, in addition to the approval of the Protection Consortium and the Italian Ministry of Agriculture, inspections by the external certification company CSQA were also introduced. This ensures that each wheel of Grana Padano PDO is produced in strict compliance with the specified requirements.
Between 2002 and 2017, the role of the Grana Padano PDO Cheese Protection Consortium has been renewed, reviewed, and expanded.
