Animal welfare, Grana Padano production chain, supply chain certification, animal welfare, animal protection, modern farming

Lactating cows tend not to move outdoors with ease, finding it more comfortable to eat and drink in their stalls, where they can also lie down on prepared beds of hay. ... Regarding the cows’ diet, the forage and fodder– in compliance with our Consortium regulations – must originate almost entirely from the Grana [...]

Agrico, grana padano, Production sites

Each door opens onto a room filled with tall shelves stacked floor to ceiling with Grana Padano wheels. ... “Grana Padano has always been part of my life; in the late 1920s my grandfather built a cheese dairy on his farm.

., grana padano, Production sites

The Dalla Valentina plant works on the milk brought by 24 contributing members; each day, it produces 30 wheels of Grana Padano PDO cheese. ... Both Grana Padano and this cheese share a great taste derived from the fresh water and air the cows enjoy, and from the range of flowers and grasses they eat.

Classic pesto, Entrees, recipes with italian cheese

  Preparation time:  15 minutes Description Makes about  ¾ cup, enough to dress 1 pound cooked pasta Ingredients 4 cups loosely packed fresh basil leaves, gently washed and dried ¼ teaspoon kosher salt 2 garlic cloves 3 tablespoons pine nuts, toasted 2 tablespoons freshly grated Pecorino Romano 2 tablespoons freshly grated Grana [...]

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. ... The Chapter House opens up on the eastern side of the cloister, a place where decisions regarding the government of the abbey [...]

Pasta and beans, Entrees, recipes with italian cheese

Beans and the other ingredients were easy to find, and the technique they used was just like back home. ... I also substitute rice or barley for the pasts, a common practice in the north of Italy, where rice is abundant.

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