Grana Padano DOP is a product of Italian excellence and is produced with unpasteurized cow's milk, partially skimmed by two milkings and generally aged for at least 12 months up to 60 months depending on the aging of the cheese Grana Padano Dop takes on a more flavor intense and strong on the palate and the Italian cheese together with the most sold Parmigiano Reggiano in the world
Parmigiano Reggiano is the King of Italian cheeses in the world and the best known and has a very long history of many centuries, it is produced with cow's milk from unpasteurized cows very carefully selected only from the Padana Valley certified and classified by tollbooths.
The cows providing the milk for Parmigiano Reggiano must be milked twice a day – once in the morning and once in the evening – and the milk is not allowed to reach a temperature less than 18°C. The milk for Parmigiano-Reggiano must be delivered to the dairy within two hours of the completion of milking.
Ensuring that the temperature of the milk does not fall below 18°C is important for the mesophilic lactic bacteria which is responsible for the ripening of the cheese. The cows providing milk for Grana Padano production are also milked twice a day, but the milk only needs to arrive at the cheesery 24 hours after milking and therefore it has to be cooled (although not below 8°C).