What is it?

While we loveParmigiano-Reggianofor its salty, nutty, complex flavor, it has a rival that deserves to be better known in the United States: Grana Padano. Grana Padano has a slightly sweeter and subtler flavor than that of Parmigiano-Reggiano and is equally capable of holding its own on a cheese board, or shaved over carpaccio, or grated over pasta. They’re both aged cow’s milk “grana” cheeses, meaning they have a grainy texture resulting from amino acid crystals. Both are produced using similar methods in the Po River Valley of northern Italy, but the PDO (Protected Designation of Origin) of Grana Padano covers a far larger area than that of Parmigiano-Reggiano, so it’s less expensive.

How to choose:

Look for it at good cheese shops.

Recipes

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  Recipe

  Zucchini Penne with Ricotta

  When summer squash is in abundance, use it up in this creamy, fresh pasta. Dollop the cheese on each serving, and let diners mix it in to create the sauce.

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  Pasta Frittata with Leeks, Arugula, Goat Cheese & Mint

  I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…

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  Summer Squash, Leek, Spinach & Parmesan Gratin

  Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…

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  Truffled Lobster Macaroni and Cheese

  Thoughtfully selected cheeses mingle to create a delicate, silky sauce that allows the lobster to shine. With a touch of truffle oil, this dish is a huge hit at Steve…

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  Recipe

  Crunchy Polenta Fries with Sriracha Mayo

  Those pre-cooked logs of polenta may not make the most authentic bowl of soft, creamy corn goodness, but they're a great shortcut for crisp-edged polenta fries. This is also a…

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  Recipe

  Roasted Asparagus with Almond-Thyme Crumbs

  This simple spring side is dressy enough for Easter dinner, but quick and easy enough for a weeknight.

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  Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce

  Morel mushrooms are a sure sign of spring. There’s no substitute for their nutty flavor and delicate, crisp texture. If you can’t find them fresh, look for dried morels.

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  Recipe

  Cavatelli with Shrimp and Asparagus

  Dressed with garlicky olive oil and lemon, shrimp and crisp-tender asparagus tossed with cavatelli make a delightful, fresh main course.

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  Recipe

  Rainbow Chard Parmesan Crisp

  Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.