Grana Padano DOP ---

Grana Padano DOP is produced exclusively with raw milk from the production area, partially skimmed through natural rising, milked no more than twice a day from cattle fed according to precise rules and processed exclusively in copper vats or with internal copper lining in an inverted bell shape, from each of which two wheels are obtained. Natural whey starter is added to the milk in the vat, then heated to a temperature of 31-33°C and rennet is added for coagulation. The process continues with the breaking of the curd with a curd knife and subsequent cooking under agitation up to a temperature of 53-56°C. The cheese mass settles to the bottom of the vat and is left to rest for a maximum of 70 minutes.