 |
 |
|
Grana Padano is a renowned cheese, with a fragrant and
delicate taste.
Its paste is the result of a slow cooking and a long period
of maturing.
Grana Padano paste has a granular structure and the colour
can vary from white to deep yellow.
Grana Padano production, located in the Pianura Padana
area, is referring to a precise qualitative standard,
derived from the nature of the raw materials and from
the manufacturing.
It is guaranteed from the Discipline of production, and
recognizes to the Grana Padano the D.O.P. (Denomination
of Protected Origin).
Grana Padano must be produced with raw milk from cows
which are milked a maximum of twice a day: the milk is
semi-skimmed with a natural creaming process
and moved into traditional double-bottom copper
cauldrons with a capacity of a maximum of two cheeses.
Natural whey has to be added to the milk.
This starter is made up of a natural culture of lactic
ferments which grow in the whey produced in the previously
dairy process.
The inoculated milk is heated to 31-33° C, and the
rennet is added to it in order to get curdling.
The curd is broken, cooked between 53 and 56° C and
constantly stirred.
After heating, the grains of curd settle at the bottom
of the cauldron and they clot.
For 30 - 70 minutes they are maintained under the whey
at a temperature like the end cooking one.
Grana Padano forms are parted up using a drop-shape knife
in order to do not damage the structure: the form is not
just cut , but more properly split.
The rind has to be carved for 1 or 2 cm – firstly
around the two faces and then down the sides in order
to divide it vertically and then horizontally.
Following the same procedure, the cheese is subsequently
sliced.
|
|
|
|
 |
|
|
|
|
