Grana is a term used to define cooked, hard and grainy cow's milk cheeses, normally referred to only two types of cheese with a Denomination of Controlled Origin, namely Parmigiano Reggiano and Grana Padano. The production area of the latter includes twenty-seven towns on the Po Valley.

Grana Padano is prepared with partially skimmed cow's milk to which a culture of acidifying lactic bacteria and rennet are added. After cooking at about 55°, the curd is broken into very small granules and collected first in a cloth, then in wooden and metal molds. The subsequent aging can last from 18 to 24 months, during this time the cheese is frequently turned and brushed. Grana Padano is great for grating but also as a table cheese.