Grana Padano owes its specific organoleptic characteristics to the milk with which it is produced, and to the foods used to feed the cows.

Grana Padano is a PDO cheese that must be produced with raw cow's milk, coming from no more than two daily milkers and produced only in dairies authorized by CSQA (a certification body for Grana Padano cheese). The milk must be partially skimmed by natural surfacing, at a temperature between 8 ° C and 20 ° C. The milk, from the stable to its processing, cannot undergo any physical, mechanical or thermal treatment, which modifies its natural raw milk status. The milk is then placed in the upside-down copper bell boilers. Coagulation is obtained with calf rennet, after adding natural whey. The curd is broken into fine and cooked granules until the granules become elastic, at a maximum temperature of 56 ° C and left totally immersed in the serum, in the same boiler, up to a maximum of 70 minutes from the end of cooking. It is then placed in the appropriate molds, for at least 48 hours, which stamp the marks of origin and then in brine for a period of time between 14 and 30 days starting from pickling. Natural maturation is carried out by preserving the product in a room with a temperature between 15 ° C and 22 ° C for a period of nine months starting from forming. The product cannot be marketed as Grana Padano D.O.P. before the actual completion of the ninth month of age. Before this term the cheese cannot leave the production area.