Grana Padano DOP, quality and taste branded Boni Spa

Grana Padano naturally lactose free.

The Grana Padano name has protected origins and it refers to the cheese produced all year long with raw semi-skimmed milk from cow, with cooked paste, hard and low ageing. This is frequently used to be grated or to be added on dishes, and of course, it respects the protocol of the consortium Grana Padano.

Area of origin

The area of origin and grating of GRANA PADANO is in the province of Alessandria, Asti, Biella, Cuneo, Novara, Torino, Verbania, Vercelli, Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantova left side of the Po river, Milano, Monza, Pavia, Sondrio, Varese, Trento, Padova, Rovigo, Treviso, Venezia, Verona, Vicenza, Bologna right side of the Reno River , Ferrara, Forlì Cesena, Piacenza, Ravenna e Rimini; moreover the municipalities of Anterivo, Lauregno, Proves, Senale-S.Felice and Trodena in the Bolzano province.

Production process

Grana Padano D.O.P. is produced starting from cow raw milk that is milked twice per day. Milk collection takes place within 24 hours.
The basic feeding of the cows is green or preserved fodders, all obtained from farm crops or within the milk production area of ​​Grana Padano D.O.P.

The raw semi-skimmed milk can not undergo any physical, mechanical or thermal treatment that could alter the status of natural raw milk. It is then placed in overflow vats, made of copper or copper inner liner. The use of lysozyme is allowed, apart from the Trentingrana cheese, till a maximum of 2,5 g for 100 ks of milk. Coagulation is obtained with calf rennet, after adding natural whey.
The curd is broken into fine granules and cooked until the grains become elastic at a maximum temperature of 56 ° C and left completely immersed in its serum, in the same vat, up to a maximum of 70 minutes from the end of the cooking. It is then placed in a belt for at least 48 hours, impressing the markings of origin and then in brine for a period of time between 14 and 30 days.


Marks and Branding

The official mark certifying the possession of requirements to use the GRANA PADANO Protected Designation of Origin is made up of a rhomboidal design, crossed, at the lower diagonal, by a large band bounded by two parallel upper strips and two parallel lower strips; in the center of the band, the words “GRANA” and “PADANO“, in capital letters, are placed in two rows. In the upper and lower angles of the rhomboid, with rounded vertices, the initials “G” and “P” respectively are entered.

Seasoning andQuality inspection

The natural The natural ageing is obtained storing the product in vaults with a temperature between 15° and 22° C for a period of 9 months from the production. The cheese is subjected to quality inspection not before the eighth month has been completed. Quality check will then result in branding by fire or in the deletion of the markings of origin imprinted by the belts through crossing or bleaching. The product can not be marketed as GRANA PADANO D.O.P. before passing the ninth month of age. Before that term the cheese can not leave the production area. is obtained storing the product in vaults with a temperature between 15° and 22° C for a period of 9 months from the production.
The cheese is subjected to quality inspection not before the eighth month has been completed. Quality check will then result in branding by fire or in the deletion of the markings of origin imprinted by the belts through crossing or bleaching. The product can not be marketed as GRANA PADANO D.O.P. before passing the ninth month of age. Before that term the cheese can not leave the production area.

Nutritional Values

Grana Padano is full of great nutritional qualities, versatile and suitable for different food habits. Technically, it is called half-fat cheese, ie it is produced with semi skimmed milk. The lipid intake of a 50 gr portion is about 30% and mostly composed of unsaturated fats (those considered good), equal to half the reccomended daily percentage. Grana Padano is completely carbohydrates and also lactose free, therefore is also indicated for people who are intolerant to this typical milk sugar.

Nutritional Values table