The current production technique involves the use of raw cow’s milk obtained from two milkings, which is allowed to stand 17-18 hours, in order to partially skim it. The processing includes a long series of operations, starting with the coagulation and the breaking of the curd, followed by steam cooking in large copper boilers and ending with the extraction of the mass (wrapped in muslin cloth), which is bound and placed in the mould from which it obtains its typical shape.

The moulds bear the trademark of the Consortium and the number of the producing dairy.

After being left for three days on large wooden tables, the cheese is then placed in brine for salting, where it remains for thirty days. At the end of this process, the maturing begins, ranging from a minimum of 12 months up to 3 years for the wheels weighing around 30 kilograms.

Grana Padano has unique characteristics: it is sweet, compact to the cut, has a uniform colour and is free of holes. Finally, the rind must be thin, between 4 and 8 mm.

Grana Padano is one of the undisputed stars of the Piacentine culinary culture whether flaked, grated or cut into small chunks, alone or in a wide variety of combinations ranging from appetizers to desserts. Grana is also an essential ingredient in the preparation of “anolini“, one of the most popular dishes of the Piacentine tradition.