Whether it’s Grana Padano or Pecorino Romano, I always buy my fresh cheese in a chunk at the store rather than already grated.
I like to grate my cheese as close as possible to when I plan on serving my dish. I add freshly grated cheese to the pot on the fire right before serving. When I have grated all I can get out of that piece of cheese, I always save the rinds and plop them into my soups and sauces. This imparts a delicious depth of flavor.
I answer questions about grated cheese here: