Grana Padano P.D.O. PIACENTINO
Marchio definito dall’Unione Europea che contrassegna i prodotti a Denominazione di Origine Protetta
TYPICAL FEATURES
• SHAPE: cylindrical, slightly convex or almost straight sides, flat faces with a thin rind
• SIZES: 35 to 45 cm diameter; the sides range from 15 to 18 cm in height, which may vary in accordance with the conditions and production techniques
• WEIGHT: 24 to 40 kg per cheese wheel. Minimum cheese wheel weight is 24 kg.;
• STRUCTURE COLOUR: white or straw yellow.
• TYPICAL AROMA AND FLAVOUR: fragrant, delicate;
• STRUCTURE: fine, grainy, radial fracture into slivers;
• HOLES: just visible;
• RIND THICKNESS: 4 to 8 mm;
• RIPENING: the cheese ripens by storing it in a natural environment at 15°c to 22°c;
PRODUCTION PROCESS
The production starts from raw cow milk: cows are milked twice a day and the milk is left standing for 17 – 18 hours to obtain a partial skimming.
The processing is long: from coagulation to breaking of the curd, from cooking between 53° and 56° c in traditional double-bottom copper cauldrons to the pickup of the clotted mass from the cauldron (wrapped in a canvas), then tied and put down in moulds called “fascere” to give it the typical final shape.
On the “fascere” it is engraved the consorzio mark and the number assigned to each recognized producer (casello di produzione).
Laid for three days on long wood tables, the cheese stays then for almost 30 days immersed in a salt brine pool.
At the end of this process the seasoning starts, and it goes from a minimum of 12 until 3 years when the wheels will have a weight of about 30 kg.
• SHAPE: cylindrical, slightly convex or almost straight sides, flat faces with a thin rind
• SIZES: 35 to 45 cm diameter; the sides range from 15 to 18 cm in height, which may vary in accordance with the conditions and production techniques
• WEIGHT: 24 to 40 kg per cheese wheel. Minimum cheese wheel weight is 24 kg.;
• STRUCTURE COLOUR: white or straw yellow.
• TYPICAL AROMA AND FLAVOUR: fragrant, delicate;
• STRUCTURE: fine, grainy, radial fracture into slivers;
• HOLES: just visible;
• RIND THICKNESS: 4 to 8 mm;
• RIPENING: the cheese ripens by storing it in a natural environment at 15°c to 22°c;
PRODUCTION PROCESS
The production starts from raw cow milk: cows are milked twice a day and the milk is left standing for 17 – 18 hours to obtain a partial skimming.
The processing is long: from coagulation to breaking of the curd, from cooking between 53° and 56° c in traditional double-bottom copper cauldrons to the pickup of the clotted mass from the cauldron (wrapped in a canvas), then tied and put down in moulds called “fascere” to give it the typical final shape.
On the “fascere” it is engraved the consorzio mark and the number assigned to each recognized producer (casello di produzione).
Laid for three days on long wood tables, the cheese stays then for almost 30 days immersed in a salt brine pool.
At the end of this process the seasoning starts, and it goes from a minimum of 12 until 3 years when the wheels will have a weight of about 30 kg.