Manufacturers

Grana Padano DOP

 

Cow's milk cheese, semi-fat, cooked and slow aging, cylindrical in shape with flat surfaces, used for table or grating. The paste is finely grained, white or pale yellow. If cut, it breaks in flakes. The aroma is fragrant and delicate flavor. It is produced throughout the year from the milk of cows fed only forage and mixtures of cereals and legumes. Grana Padano concentrated in 30 gr. of product, the same nutrients as a fresh milk, so it is considered a complete food for a modern and balanced nutrition. The average content of cholesterol in 50 grams of Grana Padano is only 45 mg. The proteins in Grana Padano are of high biological value, thanks to the important presence of essential amino acids not synthesized by the human body. Similar to those of milk from which they come, have improved the nutritional point of view, by virtue of the work of the enzymes in the microbial flora, which, during the ripening stage, implement a "predigestion, which breaks down proteins, releasing simpler components: peptone, peptides and amino acids. Size: 35 to 45 cm diameter, height of the heel from 18 to 25 cm with variations, for both, more or less, in relation to the technical conditions of production. Weight: 24 to 40 kg in shape. No form must have less than 24 kg. It is sold "portion" in slices from the dairies and supermarkets.

Seasoning
Grana Padano DOP (minimum 9 months). After aging at 12 months, the cheese reaches a slightly yellowish-white color and is very smooth. The structure is very soft and has a little grain evident. This gives us a cheese maturing "young" delicate nose sufficiently versatile. It's ideal appetizer or flaked in a salad with fresh corn salad and carpaccio example.
Grana Padano DOP "over 16 months" - The prolonged aging accentuates the typical grainy texture and scale to the fracture characteristics of Grana Padano, which make it particularly suitable for grating, but also for consumption as a meal. The paste, straw-colored slightly more intense, begins to present the characteristic crystals of calcium lactate (white dots), has a pronounced flavor and taste, but not spicy, with an aroma and flavor reminiscent of dried fruit and hay.
Grana Padano Reserve - The Grana Padano "more refined" becomes reserve. It 's a product of absolute excellence. The paste, straw color, has a higher concentration of crystals of calcium lactate and the typical grain structure is particularly brittle. The special branding "Reserve - more than 20 months" shall be affixed by the Consorzio di Tutela after intensive examinations. The cheese in this category is the protagonist of the table, and grated cheese as a meal. A choice for connoisseurs and gourmets.

Manufacturing
Milk left undisturbed natural and semi-skimmed, is "engaged" with the so called whey-starter (which is the product of the coagulation of the curd the day before), with added natural calf rennet; the curd is then broken in fine granules and heated typically between 54° and 56 ° C until the grains become elastic. Thereafter, the curd is removed from the "boiler" and put into molds (fascere) for at least 48 hours. The shape thus obtained is immersed in brine in tanks (a mixture of water and salt). The last phase is the maturity (seasoning) natural in a controlled environment and should last for at least 9 months (12 - 16).
The product is identified by special markings placed on the rind and, to be considered in accordance with the rules of production, must present the branding, applied at the conclusion of seasoning after the so called "an expert".

Geographical area of production
The area of production of Grana Padano DOP includes the Region of Piedmont, Lombardy (Mantua to the left of the Po River) and Veneto (except the province of Belluno), the provinces of Trento (region Trentino Alto Adige). In Emilia Romagna region , Bologna to the right of the river Reno, Ferrara, Forlì-Cesena, Piacenza, Ravenna and Rimini.

History
The origins of Grana Padano DOP from the year one thousand, when the Cistercian monks of the Abbey of Chiaravalle began to produce it to store excess milk. He begins to talk about a hard cheese (caseus vetus), later called Grana. At the end of the eleventh century, this product was already an established reality, with a real commercial network. In the nineteenth century with the rise of dairy as an independent company, it has a "quantum leap" in the production process, which then continues in the tradition. Its large capacity of storage at different temperatures and its unique taste it promoted the development and dissemination, so that the practice of processing of milk in Grana soon became a pillar of the agricultural economy.

Use in the kitchen
Grana Padano DOP is kept in the refrigerator compartment not coldest, wrapped in a damp towel or plastic wrap, preferably not in contact with other cheeses. It is used as a table cheese or as an ingredient - according to the different level of maturity - in the preparation of traditional Italian dishes. Grated over pasta dishes, risottos and baked vegetables, cold dishes on flakes, cubed as an appetizer or in salads. The production of Grana Padano Piacenza typically covers about 12% of the total production of Grana Padano, and the product of our area shows the area of origin of the product.

 

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