Grana Padana is made only from crude bovine's milk, explicitly from cows in the Po valley which have been drained two times per day and took care of as indicated by explicit rules.
It must be delivered in Lombardy, Veneto, Emilia Romagna (territory of Piacenza), Trentino, and Piedmont. The cheddar is made in conventional tube-shaped copper-lined tanks that produce two twin wheels holding around 1000 liters of milk. The milk is warmed and solidifies once regular whey and rennet are added. The curd is cleaved physically into little grains with a spino (monster whisk), warmed, reliably mixed at 56 degrees, and left to rest until the mass has settled at the base.
Following this, a pala (goliath wooden spatula) is utilized to separate the blend into equivalent parts. Each wheel is enveloped by a material fabric, moved to a level surface, and encased in a 'cheddar belt', which gives it around and hollow shape.
At this stage, the chronic number of the industrial facility, region, creation month, and year are engraved into the wheel to guarantee traceability.
The cheddar wheels are set in the saline answer for 14-30 days and, in the wake of drying, the development starts, which can last anyplace more than nine months (normally very little more than twenty months). During this period the cheddar is cleaned and turned like clockwork by master machines. In the wake of developing, the Grana Padano cheddar wheels are checked with a mallet, needle, and sonde.
Related articles: