GRP001

22,90

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GRP001

GRANA PADANO PDO

22,90

22,90

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Grana Padano PDO is an Italian cheese produced in the Po Valley in Northern Italy. It is a cheese with an hard and cooked paste, slowly matured and produced exclusively with raw cow’s milk from strictly controlled farms. The rind of Grana Padano PDO is hard, smooth, thick and characterised by a straw or brown colour. The paste, on the other hand, is hard, grainy and straw-coloured.

Grana Padano PDO is generally quite large in size: it has a cylindrical shape with flat faces with a diameter of around 35-45 cm, reaches a height of around 18-25 cm and weighs between 25 and 40 kg. It has a fragrant aroma and a delicate, sweet taste.

Grana Padano PDO is an excellent cheese simply cut into cubes or grated over pasta or risotto. It is also great served as an aperitif with cold cuts and other tasty treats. If aged no more than 12 months, it is perfect with white wines with a strong aroma and texture. If older, however, it is excellent with red wines. The bubbles are perfect for any kind of seasoning.

Processing

The Grana Padano protected designation of origin allows the production of the cheese throughout the calendar year using only raw cow’s milk from the production area established by the specifications. Grana Padano PDO is the result of the places where it is produced, the raw materials that are used and the experience with which they are processed. The traditions of the territories in which this cheese is produced remain preserved within it and handed down through its unique and inimitable flavour. Grana Padano PDO is produced using a method which has been handed down over the centuries and which remains faithful to a process which has remained unchanged over time and which, even today, ensures that this cheese has the appearance and organoleptic characteristics which have made it famous throughout the world. The milk used in the production of Grana Padano comes from cows with a controlled diet and which are milked twice a day. The milk is put into a copper cauldron which holds 1000 litres of milk at a time and from which two forms, called twins, are obtained. Natural whey starter and calf rennet are added to the milk in the cauldron for coagulation. After cooking, the curds remain in the vat for at least 70 minutes. The curd mass is then divided into two equal parts to form the two cheeses, each of which is wrapped in a linen cloth and taken out of the cauldron. The wheels are then branded with the dairy’s serial number, the initials of the province, the date of production and the Consorzio Tutela Grana Padano coat of arms. After being branded, the cheeses are salted, dried and subjected to the maturing phase. This phase must last at least 9 months and must take place in controlled environments at a temperature between 15 and 22° C. It is important to remember that all stages of the production chain must take place in the area of origin.

Historical notes

The origins of Grana Padano PDO date back to around the year 1000, when the Cistercian monks found themselves having to respond to the need to preserve the excess milk that was produced. So they started to produce a hard cheese: the caseus vetus, which was then called grana. Over time, this product became an established reality, supported by a real commercial network. Today Grana Padano PDO is produced in thirty-two provinces of the following Italian regions: Lombardy, Piedmont, Emilia-Romagna, Veneto and Trentino.

Ingrediants

Milk, salt, rennet. Preservative: lysozyme (from egg)

Ingrediants

Milk, salt, rennet. Preservative: lysozyme (from egg)

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Keep in the fridge
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