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  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”).

History, grana padano, Grana Padano history, origins of Grana Padano cheese, Chiaravalle Abbey

    "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.

Chiaravalle Abbey, Cistercian monks, Grana Padano history, origins of Grana Padano cheese

Grana Padano > History > CHIARAVALLE ABBEY CHIARAVALLE ABBEY The community of the Cistercians The community of the Cistercians THE CISTERCIANS The Cistercian monastic order was founded in Citeaux, France, in 1098. Its founder, Robert de Molesme, together with a group of monks, wanted to restore strict compliance with the Rule of Saint Benedict, at a time when the communities of the [...]

So, this is Grana Padano, grana padano, Italian cheese

  The ingredients : Milk, salt and calf rennet, together with lysozyme.

Production phases

Heat 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.

Lisozyme & Grana Padano PDO

  Grana Padano is produced with raw milk to which rennet, lysozyme and salt are added.

Grana Padano for Kids, grana padano

   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 cheese

The 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.

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