Home History Parmigiano Reggiano Grana Padano Where we are Contacts English Grana Padano Grana Padano is a renowned cheese, with a fragrant and delicate flavor, whose hard paste, the result of cooking and slow maturation, has a finely grainy structure and a white or straw yellow color. Its production, located in the Po Valley area, refers to a precise quality standard, derived from the nature of the raw materials used and the manufacturing processes, and is guaranteed by the Production Regulations, compliance with which allows Grana Padano to be a cheese with a Protected Designation of Origin (PDO). Grana Padano must be produced with raw cow's milk, coming from no more than two daily milks: the milk, partially skimmed by natural decimation, is transferred to traditional double-bottomed copper boilers with the capacity to obtain, at most, two forms . Natural whey is added to the milk. This starter is made up of a natural culture of lactic bacteria that develop in the whey coming from the previous cheese making. The inoculated milk is heated to 31-33 ° C, added with calf rennet for coagulation. The curd is broken and cooked between 53 and 56 ° C under stirring. Once the heating is interrupted, the curd granules are deposited on the bottom of the boiler where they aggregate and are kept for 30-70 minutes under the whey at a temperature not higher than that of the end of cooking. The portioning of the large form of Grana Padano takes place with the special drop knife, so as not to alter its structure: the form is not properly cut, but more precisely split. The rind is engraved for one or two centimeters - first on the two sides of the form and then on the sides of the side - in both cases following a continuous line that allows it to be sectioned vertically and then horizontally. The following divisions are made with the same method, obtaining more or less large segments. Copyright © 2014 G.Cravero. P.Iva 01874800046. All rights reserved. | Note legali | Powered by Blulab