1 QUARTER = 22 LBS
Grana Padano cheese is among the Italian top cheeses that boast the greatest production. There are two types: "maggengo" if it is produced with milk from spring and summer, "vernengo" if it is made with milk from autumn and winter.
It is a semi-fat hard cheese produced with cow's milk from two daily milkings.
It comes with a golden, oiled and thick crust that weighs between 24 and 40 kg. The selection of Grana Padano cheese requires that the shapes be beaten with a special hammer and needle to check their consistency and aroma. Only those that meet the legal standards are marked both with the original cloverleaf mark which signals the province and the dairy, both with a diamond-shaped quality mark that attests to the typical characteristics and a wording that is repeated on the whole cheese crust.
Cow's milk is heated, calories and rennet are added after reaching 31-33 ° C. Then the curd is broken, purged and cooked at 53-55 ° C.
When the dough has become sour and elastic, it is divided into two forms that go to salting, which takes place by immersing the salt-saturated brine forms for 25-30 days. After that, forms go into seasoning for a period ranging from 12 to 14 months and beyond.
Grana Padano cheese is used mainly grated or in flakes. Its taste does not overlap with other flavors and is therefore very suitable for the preparation of meat, vegetable, and omelet fillings, but it is also used in flakes on appetizers or meat main courses such as carpaccio and beef fillet.