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Tasting
 If Grana Padano is being served with an aperitif or at the end of a meal, for best results take it out of the fridge about one hour before serving; unwrap it and let it breathe in order to accentuate its aroma and flavour. Cut Grana Padano into small slivers at the time of serving in order to prevent the cheese from drying out.
In order to appreciate the full flavour of Grana Padano, eat it with spongy, dry bread made with natural yeast that has been baked in a wood oven.
Bread made with herbs and other ingredients is not recommended.
Take care when combining Grana Padano with mustard or fruit conserves. Local traditions complement Grana Padano with Verona's typical mustard, while a fine balance between sweet and savoury can be struck by combining mild Grana Padano with green tomato or onion jams; more mature Grana Padano is delicious with fir, chestnut, and rhododendron honeys.
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Consorzio per la tutela del Formaggio Grana Padano
