Ora inizia il processo di stagionatura e dal nono mese i controlli.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.19.4″ _module_preset=”default” min_height=”500px” custom_margin=”-66px||3px|||” custom_padding=”44px||27px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”733px” custom_margin=”-15px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/ambiente.png” title_text=”ambiente” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
L’ambiente<\/p>\n
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Gli ambienti deputati alla stagionatura sono coibentati e dotati di sistemi che regolano la temperatura, il grado di umidit\u00e0 e l’aerazione necessaria.<\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/tempo-1.png” title_text=”tempo” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
Il tempo<\/p>\n
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La stagionatura pu\u00f2 durare complessivamente da un minimo di 9 mesi a oltre i 20. Durante questo periodo avvengono una serie di importanti cambiamenti fisico-chimici con cui il formaggio acquisir\u00e0 le sue tipiche caratteristiche organolettiche.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/la-cura.png” title_text=”la-cura” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
La cura<\/p>\n
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Le forme vengono curate, pulite, girate ogni 15 giorni circa grazie, oggi, a macchine spazzolatrici e rivoltatrici robotizzate.<\/span><\/p>\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=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”754px” custom_margin=”-21px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/i-controlli.png” title_text=”i-controlli” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
I controlli<\/p>\n
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Trascorsi 9 mesi, le forme vengono esaminate con i tradizionali strumenti di controllo: il martelletto, l’ago e la sonda. Eventualmente, se necessario, si ricorre anche alla spaccatura.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/martelletto.png” title_text=”martelletto” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
Il martelletto<\/p>\n
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Il martelletto di acciaio viene utilizzato per la battitura della forma, che richiede esperienza e abilit\u00e0, e che pu\u00f2 rilevare rigonfiamenti irregolari o fessure causate da una fermentazione anomala.<\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/ago.png” title_text=”ago” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
L’ago<\/p>\n
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L’ago, la cui punta presenta un andamento a spirale, viene infilato nel formaggio per verificare il profumo e il sapore della pasta, grazie alle piccole briciole che vengono estratte senza danneggiare la forma.<\/span><\/p>\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=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”754px” custom_margin=”-21px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/sonda.png” title_text=”sonda” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
La sonda<\/p>\n
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Per una verifica assolutamente certa della qualit\u00e0 della pasta, si utilizza la sonda in grado di prelevare un tassello, ovvero una piccola quantit\u00e0 di formaggio di circa 1 centimetro di diametro e 7-8 centimetri di lunghezza. In questo modo si possono valutare il profumo, il colore l’elasticit\u00e0 della pasta e la presenza di irregolarit\u00e0 o difetti.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/03\/Icon-Marchio-2.png” title_text=”Icon-Marchio” align=”center” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
Il marchio a fuoco<\/p>\n
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Se la forma esaminata soddisfa i requisiti stabiliti dal Disciplinare di produzione, viene apposto il marchio a fuoco che attesta la qualit\u00e0 del formaggio e la legittimit\u00e0 della definizione “Grana Padano DOP”.<\/span><\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.granapadano.it\/wp-content\/uploads\/2023\/01\/retinatura.png” title_text=”retinatura” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” 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=”4.19.4″ _module_preset=”default” text_font=”|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n
La retinatura<\/p>\n
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Le forme che non corrispondono ai requisiti del Disciplinare vengono “retinate”, ovvero ricoperte di segni che mascherano i rombi con la scritta “Grana Padano”.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.2″ _module_preset=”default” background_color=”#FFFFFF” min_height=”264.3px” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_row module_class=”stagionatura_slider_wrap” _builder_version=”4.20.2″ _module_preset=”default” 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=”4.20.2″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”38px” text_line_height=”44px” header_font_size=”28px” header_line_height=”32px” text_orientation=”center” min_height=”4px” custom_padding=”10px||30px||false|false” header_font_tablet=”” header_font_phone=”” header_font_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
Guarda la gallery<\/h1>\n
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