PRODUCERS OF GRANA PADANO D.O.P. SINCE 1959,
A FAMILY TRADITION IN ITS THIRD GENERATION.
The Consorzio di Tutela's branded mark, imprinted on each wheel of cheese, guarantees compliance with the DOP regulations at every stage of the production chain, from the field to the barn, the dairy and the maturing process. Inside, all the flavor of our land.
We source only and exclusively from local farmers to have 100% of our milk at zero kilometer.
We add the wisdom and mastery of our cheesemakers to dose fragrance and flavor according to ancient tradition.
For over 70 years we have been supplying producers and wholesalers all over the world with our Grana Padano DOP.
FROM THE TERRITORY COMES THE
MILK FROM OUR FARMERS
The milk is collected, analyzed upon receipt, left to rest for several hours in tanks and skimmed naturally before processing. Grana Padano is in fact characterized by being a semi-fat cheese.
THE MILK IS POURED INTO
DOUBLE-BOTTOMED COPPER POTS
The partially skimmed milk is poured into the 'cauldron'. Copper, as a thousand years ago when everything began, is still the protagonist of the production of this extraordinary cheese. The 'pot', shaped like an upside down bell, contains about 1,000 liters of milk and allows the production of two 'twin' wheels.
WHEY IS ADDED BY AUTOMATING THE
QUANTITY OF EACH INGREDIENT
The whey is added: the 'mother' of lactic ferments, which is reproduced every day, contains all the 'lactic bacteria' that will trigger fermentation in the fresh milk and give it its characteristic taste, aroma and fragrance many months later.
THE CHEESEMAKER CHECKS THE
RENNET AND LACTIC FERMENTS
In order to ensure that the transformation from milk to cheese takes place correctly, it is necessary to preserve the bacterial load at every stage. The cheesemaker therefore checks the rennet and uses lactic ferments to promote fermentation.
COOKING AND CURD EXTRACTION
The curd is broken by means of the 'spino', then steamed up to a temperature of about 53° C and under agitation. At the end of the cooking process the granules are deposited on the bottom of the boiler and, joining together, create the "shape".
THE WHEELS ARE
PLACED IN THE MOULD
The cheese is wrapped in cloths and placed in the mould which gives it its typical shape. The process lasts 24 hours and the cheese is turned every three hours and placed in a steel mould.
IMMERSION IN BRINE
Two days later, the cheese wheels are soaked in a solution of water and salt to complete the process of salting. This step can take from 14 to 30 days, depending on the final salting level. The wheels are then washed and dried.
MATURATION FROM 9 TO 20 MONTHS
Grana Padano DOP can be aged from a minimum of 9 months to over 20 months for Grana Padano d.o.p Reserve. Each wheel is cared for, cleaned and turned every 15 days at controlled temperature and humidity to obtain the perfect texture of flavor, aroma and taste.
THE PRODUCTION PROCESS
THE PRODUCTION PROCESS
The word sustainability has its roots in the Latin, sustinere, which means to support, defend, take care. Sustainability for us means adopting a model of development that preserves nature's resources with care, avoiding waste.
We love our earth and we love to take care of it.