Grana Padano
Its sensory characteristics come from the milk used to make it and the cattle's diet
Grana Padano is a DOP cheese made from raw cow’s milk, sourced from no more than two milkings per day.
It is produced exclusively in dairies authorized and certified by the CSQA.
Partially skimmed raw milk
The milk is partially skimmed through natural separation at a temperature between 8°C and 20°C.
It does not undergo any physical, mechanical, or thermal treatment.
Natural scaling in copper boilers
The milk is processed in inverted copper kettles.
Coagulation is achieved using calf rennet and natural starter culture.
The curd is broken into fine granules and heated to 56°C.
Shaping and origin marking
The wheels are placed in molds for at least 48 hours, during which time the origin marks are imprinted.
They are then immersed in brine for a period of 14 to 30 days.
Aged for at least 9 months
The cheese is aged in controlled environments at temperatures between 15°C and 22°C.
The product cannot be sold as Grana Padano DOP until it has aged for at least nine months.