M�rke: Grana Padano

: Grana Padano D.O.P.

A hard semi-fat cheese, cooked and matured slowly, made through natural acid fermentation of the curd. The base is raw milk ― from cows milked twice daily and fed essentially on green or preserved fodder ― which is left to stand and is partially skimmed by allowing the cream to rise. It is produced all year round.

Shape: cylindrical, wheel shaped, circumference rind slightly convex or almost straight, flat bases slightly rimmed.

Dimensions: diameter 35-45 cm; height of rind 18-25 cm with variations, in both cases, above or below, according to the technical conditions of production.
Weight: 24-40 kg per wheel. Wheels must not weigh less than 24 kg.

Colour of rind: dark or natural golden yellow.

Colour of cheese: white or straw-yellow.
Characteristic aroma and flavour: fragrant, delicate.
Texture: finely grained, radial fracture into flakes, eyes hardly visible.

Thickness of rind: 4-8 mm.

Ageing: the natural ageing takes place in a natural environment kept at a temperature of between 15°C and 22°C.

Resistance to ripening: one to two years.

Use: as part of a cheese board or grated.

Fat content of dry substance: minimum 32%.

Grated: the “grated” product is obtained exclusively from whole cheese which has already been certified. Moisture: not lower than 25% and not higher than 35%. Appearance: not powdery, even, particles with a diameter of less than 0.5 mm not more than 25%.