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Grana Padano: from milk to cheese, selecting raw materials
One of the keys to Grana Padano’s distinctive organoleptic properties is the milk used to make it, which, in turn, is linked to the cattle fodder.
The Production Disciplinary issued by Consorzio per la Tutela del Formaggio Grana Padano permits a limited range of foodstuffs in that a broader selection would be unsuitable for the production of top quality milk.
Today, stable crops in some areas of Mantua are being farmed alongside rotational crops, including alfalfa, which is considered to be one of the best fodders available.
Over the years, summer and autumn cover crops have been added, and today maize is one of the most common crops grown for animal fodder across the Paduan Plain. In some cases, dairy cattle are only fed on unifeed, whose components must also comply with the Production Disciplinary issued by Consorzio per la Tutela del Formaggio Grana Padano.
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| Grana Padano and... |
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| its organoleptic properties |
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| tradition and innovation |
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| new concept dairies |
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| tradition and electronics |
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| ripening and marking |
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| the art of cutting and conservation |
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| map and list of Consortium-associated producers |
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Consorzio per la tutela del Formaggio Grana Padano