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An age-old art
 At the dawn of the 20th century, Grana cheese was still considered to be one of the most mysterious and complex cheeses because its production process was governed by the season, location and additional factors which affected the milk and the cheese every day.
"Watching it made in winter then in summer, even by the hand of the same cheese-maker in the same dairy" there were "differences that would make you think you were looking at two different types of cheese".
Cheeses made at different times of the year bore great differences, the least of which were the levels of fat and degrees of acidity of the skimmed milk used in their production.
However, a wave of increasingly specialised technology and more businesslike approaches made its presence felt immediately. Lombardy was on the crest of this wave of new technology because several dairies had started to produce Emmenthal, which influenced the way "grana" was made. Despite the breakthroughs in technology and science, however, there were still many hurdles to overcome. |
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Consorzio per la tutela del Formaggio Grana Padano