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Grana Padano PDO is produced using raw cows’ milk, from no more than two milkings a day, at which are added natural whey and veal rennet for coagulation. The subsequent operations of removal and placing into moulds are mostly done manually as they once were, they are done according to strict schedules and times tht are well established.
During the long ageing process Grana Padano cheese undergoes a series of physical, chemical and microbiological changes that are reflected in its organoleptic characteristics.
Structure colour of Grana Padano cheese is white or straw yellow.
Typical aroma and flavour of Grana Padano cheese is fragrant and delicate.
Structure of Grana cheese is fine, grainy, radial fracture into slivers; the holes are just visible.
The cheese is ripened by storing it in a natural environment at 15 to 22° C.
Resistance to ripening 1 - 2 years.
Grana cheese is ideal for table and grating.
Controlled quality of Grana cheese: thanks to the production process Virgilio identifies each single piece of Grana cheese, following its progress from the milking process to working, ageing and then sale in the shops. Virgilio allows the consumer to follow the entire process, personally checking the quality of the purchased Grana Padano cheese: and objective that is constantly pursued with determination. |
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