Between tradition and Innovation

In the past, the only tools for milking milk were the stool (1) on which the farmer sat, his hands and the collection bin (2).

What is coagulation?

Discovered in ancient times, it is essential to give life to cheeses. Even today, Grana Padano is still made by coagulating milk in large copper cauldrons: thanks to the combined action of the rennet and the whey, the casein micelles come together in granules, forming a kind of gel.

This forms the curd, which is ‘broken’ with the traditional tool called “spino” (3) and helps separate the curd from the whey. After cooking, stirring ends and the curd falls to the bottom.

After a period of rest, the soft Grana cheeses are removed with the aid of a shovel (4) and linen cloths and placed in the molds called “fascere” (5), ready for salting and then ageing. As an alternative to rennet, vegetable extracts are used for some cheeses.

The art of ripening

The consistency, the taste, the rind, the smell… every variety of cheese is different. It all depends on the delicate biochemical processing caused by enzymes and bacteria in the curds left to mature. Provolone cheeses are hung to ripen in nets or ropes (6).  Grana Padano wheels are tested while they are resting, using a hammer (7), or a needle and or a probe. The final fire stamp is reserved only for the excellences.