Two days after production, the cheese is its traditional cylindrical shape, and it is now ready to be immersed in salt brine.
The length of this process varies from 16 to 25 days according to the saline solution, the size of the cheese, and the level of salting required.
After the cheeses have been salted they are left to dry in a suitable environment and then transferred to the warehouse for ripening.
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Consorzio per la tutela del Formaggio Grana Padano
Two days after production, the cheese is its traditional cylindrical shape, and it is now ready to be immersed in salt brine. 
