FROM MILK TO PDO GRANA PADANO CHEESE: A TRIP TOWARDS CERTIFIED TASTE

In order to obtain our PDO Grana Padano cheese wheels, we do take care of each step of the production chain, following the instructions given by over 1000 years old tradition bound with the most recent international regulations and procedures aiming to guarantee highest quality standards.
Our yearly production capacity is about 65.000-cheese wheels/year, all having certified quality thanks to the complete control on the production chain: from cows’ feeding to production processes held following the highest quality standards.

1. MILK COLLECTING

Every morning we collect raw milk from the Cooperative’s associated farms and store it in cooling tanks. Raw milk is partially skimmed through natural rising of the cream to surface and poured into traditional “upturned bell” shaped copper tanks for processing.

2. WHEY ADDITION

We introduce the liquid whey originated by the previous day’s cheese production having the necessary lactic bacteria causing milk transformation. Milk is warmed up to 31-33° before adding calf’s rennet to obtain milk curd. The curd is then broken and cut in small pieces through a specific instrument. The temperature is then raised up to 53-54°.

3. curd separation and BANDAGE

The curd will rest some time and then cut in two equal parts. Each of the two cheese wheels is wrapped in a linen cloth, placed on a plain surface, surrounded by a bandage and pressed. After some more rest time the wheels are marked with the origin brand: a four-leaf clover containing serial number of the cheese factory, the ID of the province and month of production. On the full outside perimetral crust of the cheese wheel a special bandage will impress the PDO Grana Padano symbol: a dotted diamond.

4. Salting and ageing

Salting in water and ageing in controlled environment warehouses complete the production process. Every 15 days the cheese wheels are checked, cleaned, capsized and stored up to over 20 months.

5. QUALITY CONTROL AND GUARANTEE MARK

After ageing the cheese wheels undergo a careful quality control process using traditional instruments. If the cheese wheel is approved, it will be fire branded with the specific quality mark. Only then the cheese wheels are ready to be sold.