Grana Padano D.O.P.
La zona di produzione e di grattugiatura del GRANA PADANO D.O.P. è il territorio delle province di Alessandria, Asti, Biella, Cuneo, Novara, Torino, Verbania, Vercelli, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova a sinistra del Po, Milano, Monza, Pavia, Sondrio, Varese, Trento, Padova, Rovigo, Treviso, Venezia, Verona, Vicenza, Bologna a destra del Reno, Ferrara, Forlì Cesena, Piacenza, Ravenna e Rimini, nonché i seguenti comuni della provincia di Bolzano: Anterivo, Lauregno, Proves, Senale-S. Felice e Trodena.
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Characteristics
Name:
Grana Padano D.O.P.
Ingredients:
Milk, salt, rennet, egg lysozyme.
Aging:
Grana Padano aged from 9 to 16 months Aged from 9 to 16 months, it is the table cheese par excellence with a sweet, delicate, milk taste and with a compact, pale straw yellow paste without the typical “grainy” structure.
Grana Padano aged over 16 months Grana Padano aged over 16 months has a slightly more intense straw yellow paste that has the typical granular structure. The beginning of tyrosine “crystals” formation and flakiness are visible. It has an intense but never spicy taste.
Grana Padano “Riserva” Over 20 months Aged for at least 20 months, Grana Padano Riserva has a homogeneous white or straw yellow paste with a very evident “grana” texture. Grana Padano Riserva, thanks to a long maturation, has a rich but never too strong flavour.
Organoleptic characteristics:
Shape: cylindrical, slightly convex or almost straight side, flat sides, slightly edged.
Paste: hard, with a finely grainy structure, radial flaky fracture and barely visible holes.
Color of the crust: dark or natural golden yellow; color of the paste: white or straw yellow;
Aroma: fragrant.
Taste: delicate.
Medium weight:
From 24 to 40 kg referring to the average weight rind: hard and smooth, with a thickness of 4-8 mm.
Dimensions:
Shape diameter: 35 to 45 cm; side height: from 18 to 25 cm.
Production area:
The production and grating area of GRANA PADANO D.O.P. is the territory of the provinces of Alessandria, Asti, Biella, Cuneo, Novara, Turin, Verbania, Vercelli, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantua to the left of the Po, Milan, Monza, Pavia, Sondrio, Varese, Trento, Padua, Rovigo, Treviso, Venice, Verona, Vicenza, Bologna to the right of the Rhine, Ferrara, Forlì Cesena, Piacenza, Ravenna and Rimini, as well as the following municipalities in the province of Bolzano: Anterivo, Lauregno, Proves, Senale-S. Felice and Trodena.
Conservation methods:
Whole cheese: between 15 and 22°C with 80-90% relative humidity.
Method of tasting:
It can be tasted alone, in flakes or grated or as an ingredient in the preparation of recipes.
