Grana Padano is a D.O.P. cheese. Its Production Disciplinary states that it must be produced with raw milk from cows which are milked a maximum of twice a day and only made in dairies authorised by CSQA (a single authority for the certification of Grana Padano cheese).

The milk is semi-skimmed with a natural creaming process and then poured into traditional double-bottom copper cauldrons with a maximum capacity to make two cheeses. Natural whey is then added to the milk.

This starter is made up of a natural culture of lactic ferments that grow in the whey produced by the initial dairy process. The inoculated milk is heated to 31 - 33° C, and rennet added in order to promote curdling.

The curd is broken and cooked between 53 and 56° C whilst being constantly stirred. After heating, the grains of curd settle at the bottom of the cauldron where they clot. Then they are kept under the whey at a stable temperature for 30 - 70 minutes.