GRANA PADANO is a D.O.P. cheese produced from partially-skimmed cow’s milk.


From each cauldron that holds 10-11 hl  (hectolitres) of milk, two wheels of cheese are turned out, each weighing about 40 kilos. 

They are then wrapped in cheese-cloth and immersed in moulds.  After 24 hours, the cloths are removed and the moulds  replaced with others in steel with slightly rounded sides which imprint their characteristic form.

Upon removal of the moulds, the wheels are then immersed in brine, that is, in vats containing  a saturating solution of salt and water and this phase lasts about 20 days.


Then follows the aging process in temperature-controlled (16-20°) and humidity-controlled (82-85%) warehouses. During the 10-20  month aging period,  frequent scraping and turning of the wheels takes place.

After 10 months of aging, the wheels, complying with the standard set by the “Consorzio di Tutela”, are stamped by their technicians: only the best can display the Grana Padano trademark.

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