Description
Grana Padano is one of Italy’s DOP (Protected Designation of Origin) hard cheeses and is supplied in block form—sold by the kilogram—to hotels, restaurants, Italian-style dining concepts, catering companies, and gourmet kitchens. It is used as a finishing cheese in pasta, risotto, soups, salads, and baked goods.
Grana Padano’s character stems from its production standards. According to the DOP specifications, it is produced from raw (unpasteurized), naturally centrifuged, partially skimmed cow’s milk; it is aged for at least 9 months, and for the Riserva grade, this period is at least 20 months. Wheels weigh 24–40 kg and have a diameter of 35–45 cm. The fat content in dry matter is at least 32%, and the moisture content in the grated product ranges from 25% to 35 %. This low moisture content explains why the cheese crumbles rather than melts, and why it delivers a distinct flavor even in small quantities.
Santral Gıda has been supplying wholesale food to Istanbul’s 39 districts six days a week since 1995. Grana Padano is available according to your preferred cut weight and level of ripeness; please contact our sales team for details on ripeness levels and origin by batch.
What is the wholesale price of Grana Padano?
Grana Padano is sold by the kilogram; the wholesale price varies depending on the maturity grade, cut weight, and order quantity. The current list price is displayed on the product page. Hotels, restaurants, and catering businesses can request a wholesale price quote and a regular supply offer by clicking the “Get a Quote” button or via WhatsApp. Sharing your approximate monthly consumption will speed up the pricing process.
Are Grana Padano, Parmigiano Reggiano, and “Parmesan” the same thing?
No. “Parmesan” is a general term used in Turkey to describe a type of cheese; Grana Padano and Parmigiano Reggiano, on the other hand, are two distinct DOP cheeses and are subject to different specifications. In practice, the most noticeable differences are the aging period, milk processing rules, and, consequently, flavor intensity and price.
| Product | Minimum ripening | Character | Place in the kitchen |
|---|---|---|---|
| Grana Padano DOP | 9 months (Riserva 20 months) | Balanced, milder profile | Everyday serving, versatile use |
| Parmigiano Reggiano DOP | 12 months | More intense and sharp | Dishes that call for it |
| Grated Parmesan | Variable | Standard, practical | High-volume service, speed is a priority |
Parmesan cheese powder (per kilogram) is preferred when cost and speed are the top priorities, while Grana Padano in block form is preferred when flavor and presentation are the top priorities. Many kitchens use both: the powder during cooking and fresh grated Grana Padano from the block for finishing the dish.
Where is Grana Padano used in the kitchen?
Grana Padano is a finishing cheese. It is freshly grated over pasta and risotto, adds depth to minestrone and vegetable soups, is used in shavings in Caesar and arugula salads, and is served on carpaccio and antipasto platters. When mixed into pesto and cream-based sauces, it enhances the balance of salt and umami.
The parts close to the peel and the trimmings are not discarded: the peel can be used to add flavor when making soups and sauces. This represents a significant benefit in terms of food cost management.
Why doesn’t it melt? How is it used in hot dishes?
Grana Padano doesn’t melt because it has very low moisture content. Cheese melts in the oven because the casein network softens and releases the milk fat; as the moisture content decreases, this fluidity disappears, and the cheese dries out or becomes grainy instead of melting. This is not a defect, but rather a defining characteristic of the product: Grana Padano is not intended to melt, but rather to deliver a concentrated flavor in small amounts.
Practical tip: When preparing hot dishes, add Grana Padano after removing the dish from the heat. If left on high heat for too long, it becomes grainy and the sauce may separate. If you need a cheese that melts in the oven, block mozzarella or Gouda are the right choices. For more on how different cheeses behave in the oven, check out our guide to pizza cheeses.
Should I buy blocks or powder?
This decision is based on economic considerations, not ideology. The block is the right choice for businesses that prioritize appearance and aroma on the plate; freshly grated cheese is significantly more aromatic than pre-grated cheese and has a longer shelf life. Powdered/pre-grated cheese, on the other hand, ensures consistency and speed in high-volume, multi-location establishments that lack the time for on-site grating.
Wholesale Grana Padano order and delivery to Istanbul
Santral Gıda provides cold-chain deliveries to Istanbul’s 39 districts six days a week. You can place your orders by phone, via WhatsApp, or through the quote form on the product page. For businesses with regular consumption, we can set up a weekly or biweekly fixed delivery schedule.
How should Grana Padano be stored?
Grana Padano should be stored between +2 and +8 °C. It is better to wrap the cheese block in cheese paper or parchment paper rather than airtight plastic wrap: the cheese needs to breathe, and moisture will accumulate on the surface if it is completely sealed. If the cut surface has dried out, simply shave off a thin layer and discard it; the rest of the cheese is still good to eat. Vacuum packaging is suitable for pieces intended for long-term storage. Grating the cheese as close to serving time as possible minimizes flavor loss.
To view our full selection, visit our “Cheeses” category; to get a custom quote for your business, check out our “Contact Us ” page. Phone: 0212 614 74 80 · WhatsApp: 0533 788 55 76
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