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Ripening
After the salting process, the cheeses are taken to the “hot chamber” or “locale di stufatura” where they are left to dry for several hours. Then, they are taken to the warehouse where they left to ripen.
The cheeses are ripened in well-insulated environments with sophisticated systems that regulate the temperature, humidity and ventilation.
 Grana Padano is left to ripen for long periods, during which time it undergoes are range of physical, chemical and microbiological changes that affect its organoleptic properties. While they are being ripened, the cheeses are inspected, cleaned and turned every 15 days. These processes were traditionally done by hand, but today are carried out by automatic brushing and turning machines.
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Consorzio per la tutela del Formaggio Grana Padano
