Production phases

Salting Two days later, the process of salting (salatura) starts: the cheese wheels are soaked in brine, a solution of water and salt.

Caseificio Scala Srl, grana padano, Production sites

Then, following a fire, the company decided to expand the facility and the whole section of the plant allocated to brining and cheese storage was extended.

Caseificio Zucchelli Srl, grana padano, Production sites

From each vat, two twin wheels will be extracted wrapped in a linen cloth and then put in moulds for a few days then in brine before being brought to the ageing warehouse. ... There is also a plan to expand the room in which the wheels are put into brine.

Biocaseificio Tomasoni di Tomasoni Massimo & C.

Here we can still see the “pans” where the cream rises to the top, and the vats in which the wheels are placed in a brine bath.

Società Cooperativa Croce Grossa, grana padano, Production sites

Their home is fully incorporated into the dairy: the kitchen leads directly to a cellar, and from there into the brining rooms where the tanks are still made of concrete and the cheese wheels are partially immersed in the brine bath and then regularly turned manually to ensure that the salt is uniformly absorbed. After going through the two rooms used as [...]


After 3 days, the wheels are immersed in brine, where they remain for 17 to 18 days. ... We watch him as he turns the wheels to ensure that the brine is properly distributed.

Pan-fried spring-rolls with Gorgonzola cream, Starters, recipes with italian cheese

Heat 40 gr of oil in a wok and when really hot fry the meat with the leek, add the soy sauce, 10 ml of brine, glutamate and rice wine, add 40 gr of cornstarch, dissolved in water, and toss till the meat is done. ... For the crêpes: Beat the eggs and mix with flour, water and the remaining brine till you get a smooth batter.

Industria Casearia Colla Paolo Srl, grana padano, Production sites

The brining area is in the basement. When it was time to place the wheels in the brine, they would be carried on the workers' shoulders... and we are taking about a wet wheel weighing 40 kilos!

Latteria Sociale Ca' De' Stefani Soc.

We go over to the brining area where some new tanks are under construction, but for the time being they are still using the old tanks in which the wheels have to be regularly turned by hand to ensure that each part of the cheese is soaked in the brine.

Caseificio Sociale Giardino Soc.

There are now plans to build an additional ageing storehouse and a brining facility.

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