Grana Padano: production and processing

Quality from milking to fire branding
Grana Padano is manufactured with quality in mind from the first to the last step. The best thing to do is to immerse yourself in the production process in this video...

Grana Padano is made exclusively from raw Italian milk from the production area in the Po Valley in northern Italy. The milk is partially skimmed by natural surface skimming and produced by cows milked only twice daily and fed according to specific rules.

The curd is chopped with a giant whisk, the so-called "spino", and then heated. After the cheese has been given its characteristic shape in several production steps, the Grana Padano must mature in a warm room. The maturation can last from 9 to over 20 months. During this period, the wheels are kept clean, and turned approximately every 15 days.

On the ninth month of ageing, all Grana Padano wheels are examined. If the wheels pass all the tests, they will be fire-branded, which guarantees the "safe, fair and merchantable quality" required for Grana Padano PDO. The reproduction of the brand mark, the distinctive yellow logo, must feature on all packages of grated and portioned cheese, thus guaranteeing the consumer that the product in hand can legitimately be called Grana Padano PDO. Without this branding, the cheese cannot be named or marketed as Grana Padano PDO.

Foto: Consorzio per la tutela del Formaggio Grana Padano