{"id":27009,"date":"2022-12-29T06:37:14","date_gmt":"2022-12-29T06:37:14","guid":{"rendered":"https:\/\/www.granapadano.it\/lart-de-la-production\/un-produit-iconique\/ingredienti\/"},"modified":"2026-03-31T15:50:26","modified_gmt":"2026-03-31T15:50:26","slug":"ingredients","status":"publish","type":"page","link":"https:\/\/www.granapadano.it\/fr-fr\/Lart-du-savoir-faire\/Le-produit-iconique\/ingredients\/","title":{"rendered":"Ingr\u00e9dients"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.19.0″ _module_preset=”default” locked=”off” global_colors_info=”{}”][et_pb_fullwidth_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Testata-ingredienti_h.jpg” title_text=”Testata-ingredienti_m” src_tablet=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Testata-ingredienti_h.jpg” src_phone=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Testata-ingredienti_m.jpg” src_last_edited=”on|phone” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”production_sub_hub_main_wrapper” _builder_version=”4.19.4″ _module_preset=”default” custom_padding=”13px||0px|||” locked=”off” global_colors_info=”{}”][et_pb_row module_class=”recipe_filter_section” _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||7px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_code _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”||16px|||” global_colors_info=”{}”]

Home<\/a> < <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.19.4″ _module_preset=”default” custom_padding=”0px||0px||false|false” locked=”off” global_colors_info=”{}”][et_pb_row module_class=”gp_producion_heading_wrapper” _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” module_alignment=”center” custom_padding=”8px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” header_font=”Merriweather||||||||” header_text_color=”#000000″ header_font_size=”44px” header_3_font=”Merriweather||||||||” header_3_text_color=”#000000″ header_3_font_size=”44px” header_3_line_height=”52px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Ingr\u00e9dients<\/h1>\n

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Le Grana Padano AOP est fabriqu\u00e9 \u00e0 partir de quelques ingr\u00e9dients exceptionnels : lait, sel, pr\u00e9sure, lysozyme.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ module_class=”heritage_tag_item_wrapper” _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”-10px||||false|false” custom_padding=”0px||60px||false|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icone-GP-26.png” title_text=”Icone GP-26″ url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/ingredients\/#section-lait” align=”center” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”80%|80%” width=”50%” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”||20px||false|false” global_colors_info=”{}”]<\/p>\n

LAIT
\n<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/sale.png” title_text=”sale” url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/ingredients\/#section-sel” align=”center” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”80%|80%” width=”50%” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”||20px||false|false” global_colors_info=”{}”]<\/p>\n

SEL
\n<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icona-caglio.png” title_text=”Icona caglio” url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/ingredients\/#section-presure” align=”center” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”80%|80%” width=”50%” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”||20px||false|false” global_colors_info=”{}”]<\/p>\n

PR\u00c9SURE
\n<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.20.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icone-GP-28-1.png” title_text=”Icone GP-28″ url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/ingredients\/#section-oeuf” align=”center” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”80%|80%” width=”50%” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”||20px||false|false” global_colors_info=”{}”]<\/p>\n

LYSOZYME<\/strong><\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”img_content_section gp_zig_zag” _builder_version=”4.20.4″ _module_preset=”default” min_height=”3128.2px” custom_margin=”-19px||||false|false” custom_padding=”0px||0px||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″][et_pb_row column_structure=”1_3,2_3″ module_id=”section-lait” _builder_version=”4.20.2″ _module_preset=”default” custom_margin=”-30px|auto||auto||” custom_padding=”0px||100px||false|false” border_width_bottom=”1px” border_color_bottom=”#707070″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/Immissione_latte.jpg” title_text=”Immissione_latte” _builder_version=”4.19.5″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe_single_button” _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|300|||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n

Lait<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” locked=”off” global_colors_info=”{}”]Le Grana Padano est fabriqu\u00e9 \u00e0 partir de lait cru provenant de vaches nourries principalement de fourrages frais, de foin ou conserv\u00e9s par ensilage. Le lait provient exclusivement des zones de production d\u00e9finies dans le cahier des charges de la production. Les vaches sont traites deux fois par jour ou traites en libre acc\u00e8s par un syst\u00e8me automatique qui respecte les caract\u00e9ristiques du lait. Le lait doit \u00eatre partiellement \u00e9cr\u00e9m\u00e9 par affleurement naturel \u00e0 une temp\u00e9rature comprise entre 8 et 20\u00b0C. De l\u2019\u00e9table \u00e0 la transformation, il ne peut subir aucun traitement physique, m\u00e9canique ou thermique qui modifie son statut de lait cru naturel.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ module_id=”section-sel” _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”100px||100px||false|false” border_width_bottom=”1px” border_color_bottom=”#707070″ global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe_single_button” _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|300|||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” module_alignment=”right” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n

Sel<\/p>\n

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Apr\u00e8s \u00eatre rest\u00e9es au moins 36 heures dans le moule, les meules de Grana Padano sont plong\u00e9es dans une solution d\u2019eau et de sel pour le salage. Les meules restent dans cette solution de 14 \u00e0 30 jours. La fonction principale du sel est d\u2019aromatiser la p\u00e2te, d\u2019\u00e9liminer le petit-lait r\u00e9siduel et de former la cro\u00fbte.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/Salatura.jpg” title_text=”Salatura” align=”right” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,2_3″ module_id=”section-presure” _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”100px||100px||false|false” border_width_bottom=”1px” border_color_bottom=”#707070″ global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/Caglio-1.jpg” title_text=”Caglio” _builder_version=”4.20.0″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe_single_button” _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|300|||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n

Pr\u00e9sure<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” locked=”off” global_colors_info=”{}”]La pr\u00e9sure permet la coagulation du lait. Conform\u00e9ment au cahier des charges, la pr\u00e9sure utilis\u00e9e dans la production du Grana Padano est extraite de l\u2019estomac (caillette) du veau. Avant l\u2019introduction de la pr\u00e9sure, dans le processus de fabrication du Grana Padano, le lait est additionn\u00e9 de lactos\u00e9rum naturel obtenu par la fermentation du s\u00e9rum r\u00e9siduel de la transformation de la veille.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”2_3,1_3″ module_id=”section-oeuf” _builder_version=”4.20.2″ _module_preset=”default” custom_padding=”100px||100px||false|false” border_width_bottom=”1px” border_color_bottom=”#707070″ global_colors_info=”{}”][et_pb_column type=”2_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”recipe_single_button” _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|300|||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”32.3%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” module_alignment=”right” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n

Lysozyme de l\u2019\u0153uf*<\/p>\n

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Pour contr\u00f4ler les effets du d\u00e9veloppement de fermentations ind\u00e9sirables dues \u00e0 la pr\u00e9sence \u00e9ventuelle de spores de Clostridium tyrobutyricum dans le lait, l\u2019on ajoute au lait, avant la pr\u00e9sure, le lysozyme, une prot\u00e9ine naturellement pr\u00e9sente en grande quantit\u00e9 dans le lait de femme, les larmes et la salive humaines, extrait du blanc de l\u2019\u0153uf de poule.<\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”15px” text_line_height=”21px” text_orientation=”right” locked=”off” global_colors_info=”{}”]<\/p>\n

*Remarque: la pr\u00e9sence du lysozyme n\u2019est pas pr\u00e9vue dans tous les types de Grana Padano disponibles dans le commerce comme, par exemple, le Trentigrana qui en est d\u00e9pourvu.<\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/Eggs-1.jpg” title_text=”Eggs” align=”right” _builder_version=”4.19.5″ _module_preset=”default” border_radii=”on|20px|20px|20px|20px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”accordion_main_wrapper accordion_main_wrapper_consortium” _builder_version=”4.19.5″ _module_preset=”default” min_height=”170px” custom_margin=”-6px|||||” custom_padding=”21px|||||” locked=”off” global_colors_info=”{}”][et_pb_row module_class=”gp_ingredent_accordian_item” _builder_version=”4.19.5″ _module_preset=”default” max_width=”90%” custom_padding=”7px|||||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_toggle title=”Lysozyme et Grana Padano AOP” open=”on” toggle_icon=”3||divi||400″ open_toggle_icon=”2||divi||400″ _builder_version=”4.20.2″ _module_preset=”default” title_text_color=”#000000″ title_font=”Merriweather||||||||” title_font_size=”23px” custom_margin=”-16px|||||” global_colors_info=”{}”]<\/p>\n

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\n

Le Grana Padano AOP est produit \u00e0 partir de lait provenant de vaches nourries principalement avec des fourrages frais, foin\u00e9s ou conserv\u00e9s par ensilage.<\/p>\n

Le Grana Padano est donc produit \u00e0 partir de lait cru, auquel on ajoute de la pr\u00e9sure, du lysozyme et du sel.<\/p>\n

L’ensilage est une technique de conservation traditionnelle du fourrage typique de nombreuses r\u00e9gions de la plaine du P\u00f4, principalement utilis\u00e9e pour les plants entiers de ma\u00efs hach\u00e9s et plac\u00e9s dans des silos verticaux ou dans des tranch\u00e9es sp\u00e9ciales o\u00f9 sont cr\u00e9\u00e9es les conditions d’une acidification naturelle, apr\u00e8s une compression ad\u00e9quate et une isolation de l’air. Le r\u00e9sultat est un produit l\u00e9g\u00e8rement acidul\u00e9 \u00e0 haute valeur nutritive, tr\u00e8s appr\u00e9ci\u00e9 des vaches.<\/p>\n

Dans la pr\u00e9paration des aliments conserv\u00e9s, foin\u00e9s ou ensil\u00e9s, un aspect critique est la contamination possible par les sols pouvant contenir des bact\u00e9ries telles que le Clostridium tyrobutirricum. Ces bact\u00e9ries pr\u00e9sentes dans l’ensilage peuvent trouver des conditions favorables pour se multiplier et, \u00e0 partir du fourrage, contaminer l’environnement de l’\u00e9table et passer dans le lait.<\/p>\n

Tout le lait destin\u00e9 au lait frais, m\u00eame le lait de haute qualit\u00e9, ou \u00e0 des fromages \u00e0 p\u00e2te molle est produit par des vaches qui sont \u00e9galement nourries avec de l’ensilage, mais les bact\u00e9ries du genre Clostridium ont besoin de temps pour cro\u00eetre, de sorte qu’elles n’ont pas le temps de se d\u00e9velopper dans le lait frais ou les fromages \u00e0 p\u00e2te molle.<\/p>\n<\/div>\n<\/div>\n

Le lait destin\u00e9 \u00e0 la production de Grana Padano AOP est partiellement \u00e9cr\u00e9m\u00e9 par affleurement naturel des mati\u00e8res grasses et au cours de ce processus, la plupart des bact\u00e9ries du genre Clostridium sont \u00e9limin\u00e9es, mais une certaine quantit\u00e9 de ces micro-organismes pourrait rester dans le lait et trouver les conditions pour se d\u00e9velopper avec le temps et donner lieu \u00e0 des fermentations anormales qui nuisent \u00e0 la bonne maturation du fromage pendant la phase d’affinage.<\/p>\n

Afin de contr\u00f4ler les effets du d\u00e9veloppement de Clostridium tyrobutyricum, on ajoute du lysozyme, une prot\u00e9ine naturellement pr\u00e9sente en grande quantit\u00e9 dans le lait maternel, les larmes et la salive humaine, est ajout\u00e9 au lait, avec de la pr\u00e9sure et extrait du blanc de l’\u0153uf de poule, qui en contient \u00e9galement une bonne quantit\u00e9.<\/p>\n

Le lysozyme est donc utilis\u00e9 dans la production de divers fromages affin\u00e9s pour contr\u00f4ler les fermentations ind\u00e9sirables et son activit\u00e9 est similaire \u00e0 celle d’un \u00ab modulateur des processus de fermentation \u00bb inhibant le d\u00e9veloppement de bact\u00e9ries du genre Clostridium.<\/p>\n

Le lysozyme est \u00e9galement utilis\u00e9 dans la production de certains vins et de certaines bi\u00e8res.<\/p>\n

Le lysozyme est donc une prot\u00e9ine naturelle extraite telle quelle du blanc d’\u0153uf par des m\u00e9thodes m\u00e9caniques et non chimiques.<\/p>\n

Pourquoi ne court-on aucun risque en consommant du Grana Padano AOP contenant du lysozyme :
\n– La quantit\u00e9 de lysozyme est de 25 grammes maximum pour 1 000 litres de lait. Cela implique que la part de lysozyme absorb\u00e9e avec le fromage est globalement tr\u00e8s faible.<\/p>\n

De r\u00e9centes recherches men\u00e9es sur l’allergie pr\u00e9sum\u00e9e au lysozyme contenu dans le Grana Padano AOP concluent que les manifestations allergiques dues au lysozyme contenu dans le Grana Padano AOP sont extr\u00eamement rares, m\u00eame chez les personnes allergiques aux \u0153ufs (20160211 DOC INFO allerg\u00e9nicit\u00e9), bien que non exclues a priori.<\/p>\n

<\/span><\/h4>\n

T\u00e9l\u00e9charger les documents officiels relatifs \u00e0 la pr\u00e9sence de lysozyme dans le Grana Padano AOP<\/span><\/span><\/h4>\n
Minist\u00e8re de la Sant\u00e9 17-7-2008<\/a>
\nMinist\u00e8re de la Sant\u00e9 11-4-2018<\/a>
\nMinist\u00e8re de la Sant\u00e9 8-5-2018<\/a><\/div>\n

[\/et_pb_toggle][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”gp_production_sub_hub_four_sec” _builder_version=”4.19.5″ _module_preset=”default” custom_padding=”0px||40px|||” locked=”off” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text disabled_on=”off|off|off” _builder_version=”4.19.5″ _module_preset=”default” header_3_font=”Merriweather||||||||” header_3_text_color=”#000000″ header_3_font_size=”44px” header_3_line_height=”52px” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

D\u00e9couvrez aussi :<\/span><\/h3>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” custom_padding=”11px|||||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.20.2″ _module_preset=”default” link_option_url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/le-maturations\/” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icon-Stagionaure.png” title_text=”Icon-Stagionaure” align=”center” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}” src__hover_enabled=”off|hover” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/2.png”][\/et_pb_image][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”30px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|300|||||||” header_3_text_color=”#0f0f0f” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” custom_margin=”||11px|||” global_colors_info=”{}”]<\/p>\n

Maturations<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” header_font=”|300|||||||” text_orientation=”center” global_colors_info=”{}”]C\u2019est la maturation<\/strong> qui caract\u00e9rise les nuances de saveur<\/strong> du Grana Padano. Diff\u00e9rentes maturations, diff\u00e9rentes fa\u00e7ons de vivre l\u2019attente[\/et_pb_text][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/Path-20171.png” title_text=”Path 20171″ url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/le-maturations\/” align=”right” _builder_version=”4.20.2″ _module_preset=”default” background_enable_color=”off” global_colors_info=”{}” background__hover_enabled=”off|desktop”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.20.2″ _module_preset=”default” link_option_url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/comment-le-reconnaitre\/” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icon-Riconoscerlo.png” title_text=”Icon-Riconoscerlo” align=”center” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/3.png”][\/et_pb_image][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”30px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|300|||||||” header_3_text_color=”#0f0f0f” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” custom_margin=”||11px|||” global_colors_info=”{}”]<\/p>\n

Comment le reconna\u00eetre<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” header_font=”|300|||||||” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Seuls les meilleurs produits finis re\u00e7oivent la marque de tisonnier<\/strong>, le symbole officiel qui l\u00e9gitime tout fromage Grana Padano AOP.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/Path-20171.png” title_text=”Path 20171″ url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/comment-le-reconnaitre\/” align=”right” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.20.2″ _module_preset=”default” link_option_url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/goutez-le\/” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icon-Degustarlo.png” title_text=”Icon-Degustarlo” align=”center” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/4.png”][\/et_pb_image][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”30px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|300|||||||” header_3_text_color=”#0f0f0f” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” custom_margin=”||11px|||” global_colors_info=”{}”]<\/p>\n

Comment le D\u00e9guster<\/h3>\n

[\/et_pb_text][et_pb_text _builder_version=”4.19.5″ _module_preset=”default” text_font=”Merriweather|300|||||||” text_text_color=”#0f0f0f” text_font_size=”18px” text_line_height=”26px” header_font=”|300|||||||” text_orientation=”center” global_colors_info=”{}”]<\/p>\n

Il existe de nombreuses fa\u00e7ons de savourer le go\u00fbt italien<\/strong>. Parce que la d\u00e9gustation du Grana Padano est toujours une exp\u00e9rience unique<\/strong>.<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/Path-20171.png” title_text=”Path 20171″ url=”\/fr-fr\/lart-de-la-production\/un-produit-iconique\/goutez-le\/” align=”right” _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Home<\/a> < <\/div>Ingr\u00e9dientsLe Grana Padano AOP est fabriqu\u00e9 \u00e0 partir de quelques ingr\u00e9dients exceptionnels : lait, sel, pr\u00e9sure, lysozyme.LAIT SEL PR\u00c9SURE LYSOZYMELaitLe Grana Padano est fabriqu\u00e9 \u00e0 partir de lait cru provenant de vaches nourries principalement de fourrages frais, de foin ou conserv\u00e9s par ensilage. Le lait provient exclusivement des zones de production d\u00e9finies dans le cahier […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":153138,"menu_order":941,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-27009","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nIngr\u00e9dients - Grana Padano<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.granapadano.it\/fr-fr\/Lart-du-savoir-faire\/Le-produit-iconique\/ingredients\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ingr\u00e9dients - Grana Padano\" \/>\n<meta property=\"og:description\" content=\"Ingr\u00e9dientsLe Grana Padano AOP est fabriqu\u00e9 \u00e0 partir de quelques ingr\u00e9dients exceptionnels : lait, sel, pr\u00e9sure, lysozyme.LAIT SEL PR\u00c9SURE LYSOZYMELaitLe Grana Padano est fabriqu\u00e9 \u00e0 partir de lait cru provenant de vaches nourries principalement de fourrages frais, de foin ou conserv\u00e9s par ensilage. 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