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Cheese from Italy, Po valley
Raw cow milk, part-skimmed by letting the cream rise at 8–20 °C, is set in copper-lined vats with calf rennet after a natural whey starter is added. The fine curd is cooked to no more than 56 °C, rests under the whey up to 70 minutes, is moulded in marking bands for at least 36 hours and brined 14–30 days. It ripens at 15–22 °C and may be sold only after 9 months.
| Raw cow milk from cows milked twice a day or by free-access robots | Collected within 24 hours of the first milking and kept at no less than 8 °C; part-skimmed by natural creaming to a fat/casein ratio of 0.80–1.05 in the vat[gp-disciplinare] |
| Natural whey starter (siero innesto naturale) | [gp-disciplinare] |
| Calf rennet | [gp-disciplinare] |
| Lysozyme (optional; not for Trentingrana)Up to 2.5 g per 100 kg of milk | [gp-disciplinare] |
| Salt, as brine | [gp-disciplinare] |
| Starter | natural whey starter; native lactic bacteria may be added when it is weak |
Total time across the recorded steps: 9.5 months – 10 months
What changes: Cream rises from the resting raw milk and part of it is skimmed off
The milk may not be heat-treated or otherwise processed before cheesemaking; it arrives at no less than 8 °C.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw cow milk, part-skimmed by letting the cream rise at 8–20 °C, is set in copper-lined vats with calf rennet after a natural whey starter is added. The fine curd is cooked to no more than 56 °C, rests under the whey up to 70 minutes, is moulded in marking bands for at least 36 hours and brined 14–30 days. It ripens at 15–22 °C and may be sold only after 9 months. Made in 7 steps over 9.5 months – 10 months. The longest step, ripen, takes at least 9 months (Consorzio Tutela Grana Padano 2022) and runs at 15–22 °C (Consorzio Tutela Grana Padano 2022). Lactic bacteria of the natural whey starter; the specification names native Lactobacillus helveticus, L. lactis and L. casei as the species that may be added to strengthen it does most of the fermenting.
| Main step | at least 9 monthsSet[gp-disciplinare] | Ripen |
|---|---|---|
| Temperature | 15–22 °CSet[gp-disciplinare] | Ripen |
Like Parmigiano Reggiano but with a shorter minimum ripening (9 months), and lysozyme is allowed against late blowing.
The milk stays raw. A review of seven challenge studies on Grana Padano, Parmigiano Reggiano and Emmental found that pathogens added at high levels fell by more than 4 log10 within 24–48 hours, mainly during cooking and acidification, and mycobacteria were gone within 90 days of ripening. The review notes that EU rules do not treat these steps as equal to pasteurisation.
Hazards the sources name: Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus, added to the milk in the challenge trials reviewed; they fell by more than 4 log10 within 24–48 hours; Mycobacterium bovis and M. avium subsp. paratuberculosis, added to the milk in the trials reviewed and eliminated during ripening within 90 days.
Every number is labelled with how it is known. How this atlas is made
The Grana Padano Protection Consortium's history page says the original recipe is nearly a thousand years old and tells that the Cistercian monks of Chiaravalle Abbey, which was founded in 1134–1135 on marshy land near Milan, made a long-keeping hard cheese from their surplus milk. It adds that Isabella d'Este sent the cheese as a gift to the Dukes of Ferrara in 1504. On 1 June 1951 the Stresa agreement set rules for cheese names and split "grana lodigiano" into today's Grana Padano and Parmigiano Reggiano. The Protection Consortium was founded on 18 June 1954, Presidential Decree No. 1269 of 30 October 1955 recognised the name, and the EU registered it as a PDO in 1996.
