Grana Padano DOP cheese is produced with just a few, although exceptionals, ingredients:
  • milk
  • salt
  • rennet 
  • lysozyme*
*N.B.: Lysozyme is not contained in all the types of Grana Padano on the market, such as Trentingrana. 

Specifically, these are: 
  • MILK. Grana Padano cheese is made from raw milk from cows which are mainly fed with fresh fodder, hay or silage. The milk is only sourced from the areas of production defined in the Production Specifications. The cows are milked twice a day or have free access to an automatic milking system, which respects the characteristics of the milk.  The milk must then be partially skimmed by natural surface skimming at a temperature of between 8 and 20 °C. From the barn to the production line, it cannot undergo any physical, mechanical or thermal treatments that might modify its status of natural raw milk. 
  • RENNET. Rennet enables the milk to curdle. As established by the Production Specifications, the rennet used in the production of Grana Padano is extracted from the calf’s stomach (abomasum). In the Grana Padano production process, a natural whey starter, made by fermenting the leftover whey from the previous day’s production process, is added before adding the rennet. 
  • SALT. After spending at least 36 hours in moulds, the wheels of Grana Padano are immersed in a saline solution for the salting phase. The wheels remain in this solution for a minimum of 14 to a maximum of 30 days. The salt serves mainly to flavour the cheese, remove any leftover whey and form the rind. 
  • HEN EGG LYSOZYMETo control the effects of the development of unwanted fermentations due to the potential presence of spores of Clostridium tyrobutyricum in the milk, lysozyme is added to the milk before the rennet is added. Lysozyme is a protein naturally present in large quantities in human breast milk, tears and saliva. The lysozyme used in the Grana Padano production process is extracted from hen egg whites.