What is lysozyme in Grana Padano?
Lysozyme is a protein extracted from egg white and permitted in the production of Grana Padano PDO, with some exceptions. It is used to control unwanted fermentation during cheese maturation. Its presence is one of the differences between Grana Padano and Parmigiano Reggiano, as the Parmigiano Reggiano product specification does not allow its use.
To explore the topic further, it is useful to distinguish the ingredients permitted for Grana Padano PDO from those of Parmigiano Reggiano PDO.