How grana padano cheese is made

by Barry Lewis

Prep time
5 mins
Cook time
22 mins


1 onion, finely chopped

Rosemary, roughly chopped

Olive oil

2 garlic cloves, crushed

1 tin chopped tomatoes

100ml double cream

Grana Padano for the sauce & extra to garnish

300g pasta

In this video I am showing you how Grana Padano is made and then making a delicious tomato pasta rigatoni recipe which the full method is below. There is so much more I could have told you from the trip, so click here If you would like to find out more about Grana Padano cheese.

Warm up a frying pan with some olive oil over a medium flame and add both the chopped onion and the rosemary. Cook this until it has softened, do not look to brown it just yet, more of a transluscent look on the onions, it should smell great.

Add the garlic and stir for a couple of minutes whilst cooking a little longer. Tip in the tinned tomatoes and simmer the sauce down to thicken and reduce for roughly 20 minutes, for the last few minutes stir in the cream. Also add the grana Padano during the simmering time to taste, grating it in and stirring through. This is where the older cheese mentioned in the video can melt through it for added flavour if you have some!

Meanwhile cook the pasta to just under package instructions so that it is al dente in a separate pan. Once ready, drain the pasta and carefully mix through with the sauce being careful to not break the pasta, warm for a couple of minutes in the sauce in the pan.
Serve piled up high with an extra grating of grana Padano on top and seasoning should you wish. Delicious!