The invention of the Grana Padano cheese has its origins from the wit of the Cistercian monks. They managed to bonify the entire Po Valley, favouring the development of the cattle breeding. The milk production exceeded the daily milk request of the people, so the only way to storage it was to make middle and long ageing cheeses.
Characteristics of Grana Padano
The Grana Padano Dop is a hard cheese, it’s made by the milk from the cows feeded with green forages, preserved in compliance with the requirements of the Grana Padano specification.
The natural ripening of the moulds takes place between 15° to 22° C, for a specific time, which can be from a minimum of 9 to 20 months. During the 8th month, the moulds are checked and branded.
The Grana Padano Dop is one of the world best-known and appreciated cheeses. The hard rind has to be smooth and thick from 4 to 8 mm, its colour is a shade from the dark to the natural gold yellow. The dough is fine grained, white or straw yellow in colour. With the help of a knife the dough has to break into flakes. The flavour is delicate and it is fragrant to the bite.
