Grana Padano is a hard, grainy cheese aged for 9 to 20 months. Grana is an essential element on any gourmet table and a fascinating part of Italian culinary history. Its origins can be traced to the year 1000, when it was essential to preserve as much milk as possible. The Benedictine monks living in the triangle within the Adda, Mincio and Po rivers developed a cheese that was not only long lasting, but improved over time. This was Grana Padano, a hard cheese that, even when aged, preserved the nutritional goodness of milk and, as an added bonus, had an unmistakable and delightful taste. Its longevity earned it the name caseus vetus. Today, exactly as in the past, all can benefit from the extraordinary properties of this cheese, a complete foodstuff that is ideal for a modern, well-balanced diet. The Mincio valley, rich in water and the fodder needed for a thriving livestock industry, is an essential factor in this world famous cow's milk cheese. The PDO status covers the entire Po Valley basin, from the sources to the Po delta and on to the mountains in Trentino. The production method is detailed in the specifications approved by the European Union in 1996. The raw milk from two milkings on the same day, partially skimmed by natural surface skimming, is poured into large copper vats and heated to 31°/33°C. The curd is broken up into little lumps about the size of millet. It is then cooked twice more: at 43°/44°C and at 54°/55°C. When the mass is sufficiently elastic, it is removed by using a canvas and is divided into two blocks that are then placed into the bands. The wheels are turned several times and placed in brine for 28 days. Then they are moved to air-conditioned rooms (18°/20°C, 85% humidity) where they age for a period ranging from 12 to 36 months, during which time they are constantly monitored, turned and cleaned. The crust must bear the brands of the Consorzio di Tutela (protection consortium), along with the dairy number and production date. The cheese rind must be smooth, thick and dark/golden yellow. The actual cheese is light yellow, slightly grainy and easily broken into pieces. It has no eyes and the taste is fragrant and sharp, yet delicate and tasty at the same time.
Grana Padano is a PDO cheese and a Consorzio di Tutela del Formaggio Grana Padano (protection consortium) was set up in 1954. It brings together all the companies involved in the production, ageing and sale of this wonderful cheese. Each wheel bears three marks testifying to its 'perfection': 1) the mark of origin, bearing the registration number of the dairy and province; 2) the markings around the wheel, a repetition of the small diamond shapes of the Grana Padano brand; 3) the quality mark hot-branded onto the wheel - but only if the wheel is deemed of suitable quality and at least 8 months old. The consortium's charter establishes a dual purpose for its existence. the protection and the promotion of Grana Padano and its protected denomination of origin both in Italy and abroad. It monitors all the stages in the supply chain, starts and follows training initiatives and communication projects for the media, retailers and consumers all over the world. In doing so, the consortium protects and highlights the traditional nature and salient characteristics of this product, ensuring that quality is guaranteed at all times and consumers are protected.