Grana Padano 24 months 500 gr. c.a. - Italian Cheese 500 gr.
GRANA PADANO - tradition and territory
It takes skilled hands that tell the daily grind. It takes commitment and devotion. It takes meticulous care.
It takes respect for the territory and for those who produce milk. It takes respect also for the tradition. It takes patience to those who wait to obtain something really big.
It’s with these principles that every day we work for the Grana Padano DOP production. The production of Grana Padano Dop begins with raw milk from two milkings, partially skimmed by natural surface. The milk is transferred into the appropriate copper boilers then there’s the addition of the whey that is produced by dairy processing of the previous day. Afterwards, you have to add the calf rennet and let it rest, obtaining the curd.The curd is broken by using a special stick named “spino” and baked at a temperature ranging from 53 to 57°C. The curd granules are rested under the serum to create a single form, that is cut in half creating two “twin” forms. Every form is wrapped in a linen towel and
pulled out from the boiler. Then it’s wrapped in a cylindric mold and and left to rest under the pressure of a disc. In order to make the product traceable It is inserted in the form of a casein plate with the identifiable code which will become part of the crust. After two days the forms are immersed in brine, for the salting. At the end of this phase they are transferred in the “hot room” for stewing where they remain
for a few hours to dry.
Finally they are transported in the seasoning which can last from 9, 24 and 36 months. At the end of the first 9 months of maturation there’s the quality inspection, in which an expert of the Grana Padano Consortium assesses the product. If the form is ideal, there’s the final branding.