Everybody is aware of parmesan, after all, however you won’t be so accustomed to this workhorse of Italian cheeses, Grana Padano. Like parmesan, it comes from Emilia Romagna in northern Italy; and like parmesan, its nutty style, hard-flaking texture is ideal for scattering on salad or grating onto pasta. It is often a bit cheaper than parmesan, although — the truth is, what you would possibly consider as parmesan would possibly truly be grana padano, which has a barely softer taste. That does not imply it is not good, although — attempt it in chunks, to benefit from the grainy texture, and smear some chutney or fruit jam on high.
