Grana Padano DOP

It is the king of Italian cheeses, the PDO best-selling and most consumed food specialty in the world. A unique cheese with unmistakable taste and consistency.

Grana Padano has been produced in the Po Valley since XII century and has always been characterized by a a grana (granular) structure, intense golden yellow color, and caressing, fruity and warm aroma.

We produce PDO Grana Padano in three types, depending on its maturing period: minimum 9/10 months, more than 16 months and over 20 months Gran Riserva”.

How it is made

Grana Padano is made of 100% raw cow milk coming from the PDO area (32 provinces in Piemonte, Lombardia, Veneto, Trentino Alto Adige and Emilia Romagna). Such milk comes from cows fed according to precise rules and milked twice a day, and is partially skimmed by natural surface skimming. It is processed in copper reverse bell-shaped kettles, with a capacity of 1200 liters of milk needed to produce 2 Grana cheeses of about 34/36 kg.

Later, the tender caseating mass is coiled and pressed into moulds giving it the traditional “basket” cylindrical shape. Finally, the process is completed by dipping the cheese into a solution of sea salt and water and by a slow maturing period in temperature-controlled warehouses. All stages are constantly monitored by the Cooperative technicians, including the fire-branding on the crust. Only at this point, Grana is ready.

The Consortium identifies and preserves three types of Grana Padano, depending on the maturing period: minimum 9/10 months, more than 16 months and over 20 months Gran Riserva”.

Leonessa

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