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    Grana Padano 20 months DOP - 550 g


    Regular price €10,30

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    Milk, salt, rennet, lysozyme.



    This cheese does not need presentation: an Italian pride with more than a thousand years of history.

    Goodness is perhaps the characteristic the producers of Grana Padano cheese, who adhere to the DOP (Denomination d'Origine Protetta | Protected Designation of Origin) PDO specification, care most about.
    Because "good" means first of all that it is good, and because "good" means pleasure of taste and taste of pleasure.
    Because there is nothing better than the union between goodness that favors well-being and goodness which, after all, is nothing more than a true feast of the senses, also enhanced by the important stimulation of the fifth flavor: umami.



    Grana Padano cheese is produced from raw cow's milk from cows fed mainly with fresh fodder, sharpened or stored for insilation. Milk comes only and exclusively from the production areas defined by the Production Specification. 

    Cows are milked twice a day or are milked with free access to an automatic milking system, respectful of the characteristics of milk. Milk must be partially decrepit by natural outreaming, at a temperature between 8 and 20°C. Milk, from the stable to its processing, cannot undergo any physical, mechanical or thermal treatment, which changes its status as natural raw milk.

    The rennet allows the clotting of milk. As the original method prescribes, the rennet used in the production of Grana Padano is extracted from the stomach (abomaso) of veal. In the production process of Grana Padano the addition of rennet is preceded by the addition of natural grafting serum obtained from the fermentation of the residual serum of the previous day's processing.

    After at least 36 hours of stay in the band, the grana padano forms are immersed in a solution of water and salt for salting. The shapes remain in this solution from a minimum of 14 to a maximum of 30 days. Salt has the main function of flavoring the paste, eliminating residual serum and forming the crust.



    Grana Padano PDO is a functional food because it is naturally rich in molecules with beneficial and protective properties fundamental for the human organism. It brings a large amount of essential nutrients for health, difficult to find in other foods with the same calories, all highly bioavailable, that is, able to be assimilated by the organism and fulfil their functions. For this reason, in the right quantities and within a balanced and varied diet, it can be included in the diet of adults and children, as well as being very useful in certain stages of life such as pregnancy and lactation, in adolescence, menopause, senile age and also in those who experience lactose intolerance. It can also be inserted into the balanced diets of those who have problems with hypertension, hypercholesterolemia and hypertriglyceridemia.
    According to SINU2 LARN1, a portion of 50g Grana padano PDO is considered a balanced second course to be alternated with 100g of meat or two eggs. As a result, a tablespoon of 10 g grated can be considered a good contribution to the intake of essential nutrients to cover the daily needs of an adult person.