Production techniques

Grana Padano cheese is obtained from raw cow’s milk (17 litres per kg of product) coming from two daily milkings, partially skimmed by allowing the cream to rise naturally. The product is naturally aged by storing it at a temperature between 15 and 22°C for at least 9 months (table cheese) and up to 20 months and more (Riserva Stravecchio). It is produced throughout the year.