If Parmigiano-Reggiano is considered the “King of Cheese,” let’s call Grana Padano the “Queen of Cheese.” What are the key differences? Price, age and milk fat. Grana Padano, a milder and less complex version of Parmigiano-Reggiano, is the number one selling cheese in the world. Yet The DOP cheese is not as known across the US. Husband-and-wife chef duo Patrick and Casey Van Voorhis are big users of Grana Padano at their shop Grist Provisions in Dayton, Ohio. They go through more than 40 pounds of Grana Padano per week, and share the many ways they use the cheese from pasta fillings to microplanning on sandwiches to using the rind for soup broths. Andrea Berti, Head of Business Development at Atalanta Corporation, importers of the finest international ingredients, shares in great detail the differences between Grana Padano and Parmigiano-Reggiano, as well as the history of Grana Padano, how it was created by monks, and the geographical impact from the Po River Valley in northeastern Italy.Follow @gristprovisions @granapadano @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com