Grana Padano is the best-selling PDO cheese in the world. The culture of wellness is an intrinsic part of the production chain of this unique, inimitable cheese.
Thanks to its versatility, Grana Padano cheese enables everyone to become more creative in the kitchen. Be inspired by our suggestions.
For over sixty years, the Grana Padano Protection Consortium has united producers, maturing companies and distributors of our cheese, guaranteeing compliance with the traditional recipe and its characteristic high quality in every single cheese wheel produced.
Protecting Grana Padano also means promoting its image. This is why the Consortium promotes many activities aimed at spreading the culture of this cheese worldwide, through advertising campaigns, events and other initiatives.
Grana Padano is produced in a sustainable way. The Grana Padano Protection Consortium is comitted to managing its impact responsibly, engaging the consumer, the community in which it operates and the entire production chain.
How Grana Padano cheese is madehttps://www.granapadano.it/en-ww/how-grana-padano-cheese-is-made.aspxHeat Once the whey has been added, the milk is brought to a temperature of 31-33°C(88-91° F) Rennet Once the whey has been added, the milk is brought to a temperature of 31-33°C (88-91° F) and the calf rennet is added.
Press kithttps://www.granapadano.it/en-ww/press-kit-v1.aspx Once the milk has curdled after a natural whey starter and calf rennet have been added and heated to 31°C-35°C, the curd is chopped with a giant whisk (“Spino”).
Annie and Pad, grana padanohttps://www.granapadano.it/en-ww/annie-and-pad.aspx<br /> </p> ') + '&media=' + encodeURIComponent('https://www.granapadano.it/public/img/pagina-9-26722-27266-27288-27342-27364.jpg') , 'sharer', 'toolbar=0, status=0, width=626, height=436');"> While the milk is getting hotter, just like a chef following his recipe, Pad the cheesemaker adds the twomost important ingredients: the [...]
Annie and Padhttps://www.granapadano.it/en-ww/annie-and-pad-v1.aspx While the milk is getting hotter, just like a chef following his recipe, Pad the cheesemaker adds the two most important ingredients: the whey and the rennet .
Rennet, grana padanohttps://www.granapadano.it/en-ww/rennet-v1.aspx Media > Glossary > Rennet Rennet Rennet is a liquid that helps the milk to coagulate, turning it into cheese.
INGREDIENTShttps://www.granapadano.it/en-ww/ingredients.aspx Grana Padano > Grana Padano PDO > INGREDIENTS INGREDIENTS 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.... RENNET Rennet enables the milk to [...]
Curd, grana padanohttps://www.granapadano.it/en-ww/curd.aspx Media > Glossary > Curd Curd Curd is obtained by adding whey starter and rennet to the milk to make it coagulate.
Grana Padano propertieshttps://www.granapadano.it/en-ww/grana-padano-properties-v1.aspx The ingredients : Milk, salt and calf rennet, together with lysozyme.
Lisozyme & Grana Padano PDOhttps://www.granapadano.it/en-ww/lisozyme-grana-padano-pdo.aspx Grana Padano is produced with raw milk to which rennet, lysozyme and salt are added.
Grana Padano and Parmigiano Reggiano - Particular aspects and specifications, Italian cheesehttps://www.granapadano.it/en-ww/grana-padano-and-parmigiano-reggiano-particular-aspects-and-specifications-v1.aspxBoth also use of rennet that is of exclusively animal origin, and specifically of veal: with regard to this point, the assertion that the rennet employed to produce Grana Padano could be of vegetal or bacterial origin is totally false and unfounded.