Press kithttps://www.granapadano.it/en-uk/press-kit-v1.aspx Once the milk has curdled after a natural whey starter and calf rennet have been added and heated to 31- 35°C, the curd is chopped with a giant whisk (“Spino”).
Production phaseshttps://www.granapadano.it/en-uk/production-phases.aspxHeat Once the whey has been added, the milk is brought to a temperature of 31-33°C(88-91° F) Rennet The calf rennet is added to the milk to ensure that it curdles.
So, this is Grana Padano, grana padano, Italian cheesehttps://www.granapadano.it/en-uk/so-this-is-grana-padano.aspx The ingredients : Milk, salt and calf rennet, together with lysozyme.
CHIARAVALLE ABBEYhttps://www.granapadano.it/en-uk/chiaravalle-abbey.aspxHistorically, the Chiaravalle abbey is the place where the Cistercian monks found the way to preserve milk by using it, adding rennet, leaving it in brine and then ageing it for several months to create a hard cheese, now known as Grana Padano.
Lisozyme & Grana Padano PDOhttps://www.granapadano.it/en-uk/lisozyme-grana-padano-pdo.aspx Grana Padano is produced with raw milk to which rennet, lysozyme and salt are added.
Grana Padano for Kids, grana padanohttps://www.granapadano.it/en-uk/grana-padano-for-kids.aspx While the milk is getting hotter, just like a chef following his recipe, Pad the cheesemaker adds the twomost important ingredients: the whey and the rennet .
Grana Padano and Parmigiano Reggiano - Particular aspects and specifications, Italian cheesehttps://www.granapadano.it/en-uk/grana-padano-and-parmigiano-reggiano-particular-aspects-and-specifications-v1.aspxThe use of rennet that is of exclusively animal origin, and specifically of veal : al riguardo va sottolineato che it is totally false that the rennet employed to produce Grana Padano is or may be of vegetal or bacterial origin, as is sometimes asserted.
History, grana padanohttps://www.granapadano.it/en-uk/history.aspx "Cum grano Salis" Probably after long, thoughtful consideration and a few experiments, the idea of slow cooking the milk, adding rennet and then salting the cheese was the obvious solution.