Grana Padano DOP
A traditional, minimally processed aged cheese with a short ingredient list, though it is high in salt and saturated fat and contains egg-derived lysozyme.
Ingredients (4)
Milk
Milk is the base of the cheese and supplies high-quality protein, calcium and vitamin B12. During long ageing, most lactose is broken down, so it is generally well tolerated by many lactose-sensitive people.
Salt
Salt is essential for flavor, texture and safe ageing, but cheese is a concentrated source of sodium. Moderation matters for people watching blood pressure.
Rennet
Rennet is an enzyme used to curdle milk and is a traditional cheesemaking ingredient. Grana Padano traditionally uses calf rennet, so it is typically not vegetarian, although the label does not specify the source.
Lysozyme (egg protein)
E1105 ControversialLysozyme is a natural enzyme from egg white that prevents late-blowing defects caused by Clostridium bacteria during ageing. It is considered safe for most people but is a declared allergen for those with egg allergy.
Healthier alternatives
Often lower in salt per serving while still providing protein and calcium.
Find on AmazonProvides a cheesy flavor with no saturated fat and added B vitamins, suitable for egg and dairy allergies.
Find on AmazonGrana Padano is aged for at least 9 months and often 16 months or more, and it takes roughly 15 liters of milk to make just 1 kg of cheese.