The clotted mass is left to sit at the bottom of the cauldron for 45 - 60 minutes so that it solidifies. The cheese is then removed from the cauldron and moulded.
These processes are still carried out manually with traditional techniques and have an extremely tight time schedule.

When the time comes, the workers lift the cheese from the cauldron with a shovel and a cloth ("schiavino") and then divide it into two equal parts - called “twin cheeses" - each of which is wrapped in a hemp or jute cloth and placed on a bench, or “spersore”.
Both these freshly-made cheeses are put into a "fascera". This mould was traditionally made of wood, but today is made of Teflon; it is tightened and pressed by a heavy disk, also in Teflon, so that the whey is drained and the cheese sets in its traditional round shape.

About eight hours after the cheese has been put into the mould, a strip of plastic is inserted between the "fascera" and the side of the cheese in order to emboss it with its marks of origin, i.e. the four-leaf clover, the dairy’s serial number, the province code, and its month of production. This mould also contains Grana Padano’s characteristic diamond-shapes, which are stamped across the entire surface of the rind.
After about 24 hours, the Teflon mould is replaced with a slightly curved steel one peppered with tiny holes so that the cheese can take its definitive shape.