Both Grana Padano and Parmigiano Reggiano are known to many of us as simply parmesan. The cheese should taste fresh, fruity and sweet, with a hint of pineapple - never sour or dull. The pale yellow interior should be hard, grainy and crumbly. Although they are expensive, a little goes a long way. These cheeses freeze very well - you can either grate the cheese first and pack in a freezer container, or simply freeze the whole piece as it can be grated straight from the freezer.Â A far better convenience food than the unpleasant tasting prepacks of grated parmesan that are available. Grana Padano ripens in 12 to 48 months. Superb cheese used for traditional Carbonara and Marinara, shaved over any pasta dish and accompanied with a good bold red wine such as Sangiovese or Barbera.