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Systematic dairy checks
 Dairies are covered by a control plan which is implemented in close collaboration with analysis laboratories that are accredited (in compliance with standards UNI CEI EN 45001) and approved by the certification authority.
Experts from Consorzio per la Tutela del Formaggio Grana Padano and the certification authority carry out regular inspections in order to ensure that each dairy complies with these standards. Every month the consortium also takes a sample from the cauldron as the milk is being processed, and every two months it takes another sample as soon as the milk reaches the dairy or while it is being creamed.
Analysing these samples is a key stage as it ensures the milk is being processed correctly and highlights any faults in the raw material.
The laboratory certificates are enclosed with all the subsequent documents produced during the cheese inspection process, and are used to certify that the cheese may be branded with the Grana Padano seal of approval.
During the inspections, the dairy plant is examined, and checks are made to ensure that the procedure illustrated by the Production Disciplinary is being observed. The times and temperatures are also checked, and the raw materials are analysed in order to ensure that they comply with the prerequisite values and properties.
The cheeses are first encased in Teflon moulds, and then in steel ones, after which attention is turned to the draining, salting and drying phases. These processes are also recorded by the dairy, and the inspectors ensure that they comply with the regulations established in the official documents. |
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Consorzio per la tutela del Formaggio Grana Padano