GETTING TO KNOWGRANA PADANO

Vers

ione

10-

2009

www.granapadano.it

Via XXIV Giugno, 8S.M. della Battaglia 25015 - Desenzano del Garda (Bs)

Tel. 030 9109811 - Fax 030 9910487

CONTENTSCONTENTS

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INTRODUCTION

1. GRANA PADANO CHEESEDefinitionArea of originCharacteristicsThe production methodPackaging

2. GRANA PADANO: GOOD FOR YOUR HEALTH

3. FROM ITS ORIGINS TO PDO STATUS

4. THE MARKSMarks of originMarks of selectionGuarantee marks

5. A PRODUCT WITH PROTECTEDDESIGNATION OF ORIGINHow the PDO worksProduction specificationsChecksThe PDO logo

6. “GRANA” CAN ONLY BE “PADANO”

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7. AGEING TIME OF GRANA PADANO (PDO)The characteristics of Grana Padano cheeseGrana Padano (PDO)Grana Padano (PDO) “Oltre 16 Mesi” (“Over 16 Months”)Grana Padano (PDO) “Riserva - Oltre 20 Mesi”(“Over 20 Months”)

8. TASTING AND VISUAL NOTES

9. CULINARY USE, SUGGESTED PAIRINGSAND INTERESTING FACTSGrana Padano (PDO)Grana Padano (PDO) “Oltre 16 Mesi” (“Over 16 Months”)Grana Padano (PDO) “Riserva - Oltre 20 Mesi”(“Over 20 Months”)Grana Padano (PDO): Interesting Facts

10. CUTTING AND STORING

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INTRODUCTIONINTRODUCTION

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The idea of classifying Grana Padano (PDO) according to specificageing criteria is certainly positive. A useful move, in line with thepolicy of providing the consumer with more information and – to usea current expression – better traceability. Admittedly, cheese withdifferent grades of ageing has always been available; however,ageing differences, important in terms of flavour and aroma, werenot officially recognised. People had to rely on the experience andthe possibly subjective advice of the retailer or buyer. Now, however,this information will be instantly recognisable – a reason of greatsatisfaction!

The ageing agenda is not merely intended to relieve producers of theirresponsibility to ensure complete product transparency: it has a meritwhich extends to another aspect of the market, which we will brieflyexplain below.

Nowadays, consumers are increasingly well-informed and theydemand improved food quality. However, a proper definition of qualityis still elusive. It includes principles of health and hygiene, flavour,aroma and texture, technology, accessibility and traceability. Theseprinciples are not mutually exclusive and in fact, if taken individually,they do not always give an overall idea of quality.

For a hard cheese, the requisite period of time for it to reach perfectionis not a secondary criterion: it is an essential aspect of its quality.Anyone using Grana Padano (PDO) purely for culinary purposestends to give less weight to information of this kind.

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Yet those who think of Grana Padano (PDO) as a food to be savouredin its own right – served at the end of a meal or to accompany anaperitif or as a snack – pay great attention to the age of the cheese.This has been difficult so far, due to the lack of information anddifferentiation in the product.

As a result, Grana Padano (PDO) has been mainly used in cooking.The plan to classify the product in relation to how long it has beenaged heralds new developments. Gourmet consumers will come to thefore, and others are likely to follow their example.

Those who buy the most exclusive mature cheese, like the GranaPadano “Riserva – Over 20 months”, will not be enormous crowds,but they will certainly be sophisticated, curious consumers willing tospend a little bit extra. It is precisely those consumers who will ensurethat Grana Padano (PDO) will be freed from the label of ‘cookingcheese’ which has not done justice to the great improvements madeto this cheese over recent years.

Piero SardoPresident of the non-profit Slow Food Foundation for Biodiversity

GRANA PADANO CHEESE

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DEFINITION

The Protected Designation of Origin of GRANA PADANO defines theproduction area, method and characteristics of a cheese produced allyear round from raw cow’s milk, partially skimmed by allowing thecream to rise naturally. The consistency is hard, the cheese maturesslowly and can be used as part of a cheese board or as a gratingcheese.

AREA OF ORIGIN

Grana Padano (PDO) is produced and grated in the provinces ofAlessandria, Asti, Biella, Cuneo, Novara, Turin, Verbania, Vercelli,Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Mantua (to the leftof the Po), Milan, Monza, Pavia, Sondrio, Varese, Trento, Padua,Rovigo, Treviso, Venice, Verona, Vicenza, Bologna (to the right of theReno), Ferrara, Forlì, Cesena, Piacenza, Ravenna and Rimini.

Area of production

of Grana Padano (PDO).

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CHARACTERISTICS

When ready for sale, the cheese has the following characteristics:- shape: cylindrical, wheel shaped, circumference rind slightly convexor almost straight, flat bases slightly rimmed;- diameter of wheel: 35-45 cm;- height of rind: 18-25 cm;- weight: 24- 40 kg;- rind: hard and smooth, 4-8 mm thick;- texture: hard, with a finely grained structure, radial fracture into flakes,eyes hardly visible;- fat content of dry substance: minimum 32%;- rind colour: dark or natural golden yellow;- colour: white or straw-yellow;- aroma: fragrant;- flavour: delicate.

Apart from the typical characteristics of GRANA PADANO (PDO), thegrated variety must have the following characteristics:- moisture: not less than 25% and not higher than 35%;- appearance: not powdery, even, particles with a diameter of less than0.5 mm not more than 25%;- quantity of rind: not higher than 18%.

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PRODUCTION METHOD

Raw milk, from cows milked twice daily, is used to produce GRANAPADANO (PDO).The basic diet of the cows consists of green or preserved fodder.The milk used can be either from a single milking or mixed from twomilkings after it has been left to stand and cream naturally.The use of milk from two milkings of which only one batch has beenleft to rest and cream naturally is also permitted.The milk has to be partially skimmed by allowing the cream to risenaturally and cannot undergo any physical, mechanical or thermaltreatment which could change its status as raw natural milk.The milk is then placed into cauldrons, shaped like upturned bells andmade from copper or with a copper lining.Coagulation is obtained using calf’s rennet, after a natural wheystarter has been added.The curd is broken into fine grains and heated until the grains becomeelastic at a maximum temperature of 56°C. Once the cooking time isover, the curd is left fully immersed in whey, in the same cauldron, forup to 70 minutes.

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It is then placed in special cheese moulds for at least 48 hours. Theseimpress the marks of origin, before the cheese is placed in brine forbetween 14 and 30 days.Natural ageing takes place in an environment kept at a constanttemperature between 15° and 22°C for nine months from the mouldingphase.Experts then test the cheese, after which it is fire-branded with theGrana Padano (PDO) trademark. If, however, the cheese does notmeet the specified standards, the marks of origin impressed by themoulds will be removed so that the product cannot be sold as GranaPadano (PDO).

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PACKAGING

GRANA PADANO (PDO) of any shape or type, either in portionsor grated, with or without the rind, can only be packaged with theProtected Designation of Origin and the distinctive logo, by companiesauthorised by the “Consorzio per la tutela del Formaggio GranaPadano” (Grana Padano Cheese Protection Consortium).There are two distinct types of authorisation – one for wedges withrind, and the other for the grated product. Any packaged productwhich has no rind (tiny pieces, rindless slices, slivers and the like) isclassified as grated product and is subject to the relevant regulations.Grating must take place within the zone of production of GRANAPADANO (PDO). The cheese must be packaged immediately, withoutany further treatment or the addition of any other substances.Authorisation for pre-packaging is not required only in the case of“pre-wrapped” products, in other words if the portion is prepared inthe store.

GRANA PADANO (PDO):GOOD FOR YOUR HEALTH

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What makes Grana Padano a complete food which is healthy forchildren, teenagers, pregnant women, sportspersons and the elderly,is its excellent ratio of energy value to the quality and quantity ofnutrients.As it is a semi-fat cheese, its calorie value is lower than that ofmany commonly-eaten foods which contain far fewer nutrients.Grana Padano is an excellent natural food, and can provide many ofthe substances needed by the human body.

HIGH PROTEIN CONTENTGrana Padano is rich in quality proteins. It is an important source ofamino acids which help the body’s regenerative functions, especiallythe muscles.These milk proteins are highly concentrated and nutritionally enhanced:60 g of cheese contain the same nutritional property as one litre ofmilk. 100 g of Grana Padano compare to more than 160 g of beef.

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MINERAL SALTSApart from the iodine content (essential for the thyroid), seleniumto combat free radicals, magnesium for proper bone growth andto stimulate nerves and muscles, phosphorus to aid brain activityand strengthen bones and teeth, Grana Padano is an importantsource of calcium – a vitally important substance as it is essential fornervous conduction, muscular contraction and cellular permeability.

VITAMINSGrana Padano is a source of Vitamin B12: just think that 50 g providemore than 75% of an adult’s daily requirement. Interesting for anyonefollowing a vegetarian diet. It also provides an important percentageof daily requirements of Vitamins A and B2.

FATS: FEW, BUT GOOD ONESMore than 30% of the fats contained in Grana Padano are unsaturated,i.e. the type which is useful to the human body. Cholesterol is low, just70 mg per 50 g of product.

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HIGHLY DIGESTIBLE, RAPIDLY ASSIMILATEDThanks to the ageing process, 20% of the proteins become free aminoacids which stimulate the activity of digestive enzymes.Grana Padano is, moreover, lactose-free which means it can beconsumed by people with an intolerance to this milk sugar.

50 g of Grana Padanoprovides no fewer than600 mg of calcium –equal to 60% of thedaily requirement foradults and the elderly,50% of an adolescent’srequirements, and 43%of the amount neededby a pregnant or breast-feeding woman.

TOTAL PROTEINS 16.5 gSOLUBLE PHOSPHOPEPTIDES 0.75 gTOTAL FREE AMINO ACIDS 3 gFATS 14 gCONJUGATED LINOLEIC ACIDS 85 mgCALCIUM 600 mgPHOSPHORUS 346 mgCALCIUM/PHOSPHORUS RATIO 1.7SODIUM CHLORIDE 0.8 gPOTASSIUM 60 mgMAGNESIUM 31.5 mgZINC 5.5 mgIRON 70 µg COPPER 250 µg

SELENIUM 6 µgIODINE 18 µgVITAMIN A 112 µgVITAMIN B1 8.5 µgVITAMIN B2 180 µgVITAMIN B6 60 µgVITAMIN B12 1.2µgVITAMIN D3 0.25 µgVITAMIN PP 1.5 µgVITAMIN E 103 µgPANTOTHENIC ACID 123 µgCHOLINE 10 mgBIOTIN 3 mg

PRINCIPAL NUTRIENTS FOUND IN 50 G OF GRANA PADANO (PDO)

FROM ITS ORIGINSTO PDO STATUS

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In the countryside around the River Po, shortly after 1000 AD, hungerwas widespread and cattle-breeding was certainly not as flourishingas it is today. In these conditions, it was essential not to waste any ofthe meagre food products so laboriously obtained from land or cattle.

The monks who farmed the plains around the Po at that time wonderedhow they could preserve the milk they did not drink the same day. Theonly solution was to transform it into cheese, but not easily perishablefresh cheese. The result was a long-ripened hard cheese.

One historical theory is that the ‘grana’ cheese of the Po plains wascreated in 1135, at the Abbey of Chiaravalle. What is certain is thatit was produced in many monasteries, in special cauldrons. Thesewere the first dairies and the monks were the first dairymen, expertsin cheese making.The monks called it “caseus vetus” – old cheese. But ordinary peoplewere not familiar with Latin and gave it another name, taken fromthe special characteristics of the grainy texture. This gave rise to thename “formaggio di grana”, or simply “grana”. Each province of thearea produced its own “grana” and the most commonly known formsof grana were the lodesano or lodigiano (which many consider tobe the oldest), the milanese, the parmigiano, the piacentino and themantovano.

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The cheese immediately became highly valued and very popular. In1504, Isabella d’Este gave the lords of Ferrara, her father Alfonso andbrother Ferdinando “half a wheel each, because the special nature ofthis cheese is its goodness not its quantity”. The cheese might havecome from the countryside around the river Mincio: where field cloverwas “knee-deep” (“alto fino al zenochio”), and was so highly prizedthat in 1525 the servant of the Gonzaga family struggled to find“eight good cheeses matured for three years” (“peze octo de formazobeletissime quale avevano tri ani”) which had been promised to theKing of Spain.

The following three centuries brought no major technological devel-opments.According to the studies by Luigi Cattaneo, the first dairies wereopened after 1837, while the Unification of Italy brought improvementsto dairy farming, as meadows began to be sown and the first scientificinstitutes were founded.

The real breakthrough in cheese production came a hundred yearslater on 1 June 1951, in Stresa, where European cheese makersand dairy farmers signed a convention that laid down specificrules regarding the naming of cheeses and the descriptions of theircharacteristics.The cheeses named on that occasion included “Grana Lodigiano”,which later became “Grana Padano”, and “Parmigiano-Reggiano”.

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However, it was not until 10 April 1954 that Italy introduced certainregulations regarding the protection of the designation of origin andtype of cheeses, including Grana Padano.On 18 June 1954, through the initiative of Federlatte (the ItalianFederation of Cooperative Dairies) and Assolatte (the ItalianAssociation of Cheese and Dairy Industries), the Consorzio per laTutela del Formaggio Grana Padano (Grana Padano CheeseProtection Consortium) was established, bringing together all theproducers, cheese ripeners and retailers of the cheese.

On 30 October 1955, Presidential Decree no. 1269 was issued,regarding the “designations concerning the production methods,characteristics and areas of provenance of cheeses”, including GranaPadano.

By the interministerial decree of 23 March 1957, the Consortium wasassigned the task of supervising the production and sale of cheesewith the Grana Padano designation of origin.

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The European Commission awarded Grana Padano its PDO (ProtectedDesignation of Origin) status on 12 June 1996 (Regulation no. 1107)when the EC system of protected designations of origin came intoforce. Thereafter, the Italian Ministry of Farming, Food and ForestryPolicy appointed the Consortium to oversee the protection, promotionand price control of the Grana Padano (PDO), and guiding consumerinformation and the wider interest of the product.

The Consortium also helps supervise, protect and safeguard the PDO.

THE MARKS

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Protected Designation of Origin GRANA PADANO cheese isdistinguished and characterised by a series of distinct marks, whichare divided into: marks of origin and marks of selection.

These two types of marks have different functions and they are alsodistinguished by the methods by which they are applied onto thecheese wheel and by the producers that apply them.

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THE MARKS OF ORIGIN

THE MARK OF ORIGIN certifies the origin of the product. This markis cold-pressed onto the whole cheese wheels by the individual dairy.It includes the following elements:- THE CASEIN PLATE:this is inserted at the base of the wheel when moulding the cheese.It becomes one with the cheese rind, and bears the phrase “GRANAPADANO”, the identification codes of the cheese wheel, whichguarantee product traceability, and the wording GUARANTEEDby MIPAAF (Italian Ministry of Farming, Food and Forestry Policy)pursuant to art.10 of Regulation (EC) 510/2006;- THE FOUR-LEAFED CLOVER:this is impressed onto the cheese wheel at its "birth", when the curdis pressed into the cheese mould. This marking certifies the origin ofthe cheese wheel and contains the abbreviation of the province andthe serial number of the cheese dairy that produced the cheese, inaddition to the PDO marking;- THE DASHED DIAMOND-SHAPED SYMBOLS:these are also impressed onto the cheese by the cheese mould,and bear the alternating words “PADANO” and “GRANA”,repeated around the whole circumference of the cheese wheelin order to identify GRANA PADANO even when sold in pieces;- INDICATION OF THE MONTH AND YEAR OF PRODUCTION;- THE CE MARK: this is impressed by the cheese mould onto the cheesewheel to identify, for health-related purposes, the production facilitywhere the cheese was produced.

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THE MARKS OF SELECTION

THE MARK OF SELECTION certifies the verified compliance of thecheese with the production specifications, thereby legitimising the useof the GRANA PADANO (PDO) designation and guaranteeing thequality of the product.The GRANA PADANO fire-branded mark certifies that cheese wheelsqualify as authentic GRANA PADANO. This fire-branded mark isapplied under the supervision of Consortium technicians, after theauthorised control body has performed all the checks prescribed underthe Production Specifications, on cheese wheels that have aged fornine months. Without this mark, the cheese cannot be designated ormarketed as GRANA PADANO. This means that the afore-mentionedmark also has to be reproduced and displayed on the packaging ofcut and grated GRANA PADANO cheese.The “GRANA PADANO” trademark was created and patented bythe Consorzio per la Tutela del Formaggio Grana Padano (GranaPadano Cheese Protection Consortium) and is registered at the BureauInternational pour la Protection de la Propriété Industrielle in Bern. Toensure that exclusive rights are protected, it is also deposited in Italyand foreign countries, either as a collective trademark or certificationor guarantee mark, in accordance with the laws in force in therespective countries.This mark was also included in the product specifications submitted toBrussels for the purposes of obtaining the “Protected Designation ofOrigin” status for “GRANA PADANO” cheese. It is therefore an officialsymbol certifying compliance with the requirements that legitimise theuse of this designation.

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The RISERVA mark:

this is a second fire-branded mark applied to the cheese wheels atthe request of the producers, using the same method as that for theGRANA PADANO fire-branded mark. It distinguishes a cheese wheelthat has aged for at least 20 months and possesses the following qualitycharacteristics:

- first grade;

- grainy texture with a radial fracture into flakes;

- even white or straw-yellow colour;

- absence of anomalous odours;

- fragrant and delicate flavour.

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THE GUARANTEE MARKS

The Grana Padano mark isthe official mark certifyingthat the cheese meets theproduct specifications.It is owned by the GranaPadano Cheese ProtectionConsortium.

On vacuum-packed products,this indicates that the cheesehas aged for longer than therequired minimum period.

This is used alongside theGrana Padano (PDO) mark byproducers who have madeor packaged a cheese whichhas aged for over 20 months,and has first-rate qualities.

Only cheese produced inthe legally-defined regionof origin in compliance withthe product specificationscan carry the PDO (ProtectedDesignation of Origin) mark.

The month and year ofproduction: for example‘MAG 04’ to indicate May2004.

Traceability of the cheese:the flat side of the wheelbears the wording “GRANAPADANO” together with anidentification code, used totrace the cheese to the placeof production.

Four-leafed clover: thisis impressed on the rind,and indicates the origin ofthe cheese. It includes theinitials of the province, thedairy serial number andthe acronym DOP (PDO –Protected Designation ofOrigin).

Small diamonds: these areimpressed on the entirecircumference of the rind,alternately stating the words“GRANA” and “PADANO”, toidentify the cheese evenwhen portioned and sold inpieces.

CE MARK: this is impressedon the rind. It identifies theplace of production andoffers consumers the bestguarantee of the origin ofthe cheese and the methodsused in production.

A PRODUCT WITH PROTECTEDDESIGNATION OF ORIGIN

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HOW THE PDO WORKS

The designations of origin recognised and protected by the EuropeanUnion refer to agricultural or food products originating in specific,carefully identified areas. The qualities and characteristics of theseproducts are essentially or exclusively due to their provenance, onaccount of environmental factors or production methods based on theskill and experience of the local people.These products can be produced or processed only within the definedgeographical area.Registered designations are protected against:a) any direct or indirect commercial use of a registered designation forproducts not covered by the registration, such as unregistered productscomparable to the products registered under that designation, or ifthe use of the designation exploits the reputation of the protecteddesignation;b) any misuse, imitation or reference, even if the true origin of theproduct is indicated or the protected designation is in translation or isaccompanied by expressions such as “genre”, “type”, “method”, “inthe style of”, “imitation” or the like;c) any other false or misleading indication as to the provenance,origin, nature or essential qualities of the product on the inner or outerpackaging, in advertising material or in documents relating to theproduct concerned, or the presentation of the product in a containerwhich is liable to convey a false impression as to its origin;d) any other practice liable to mislead the consumer as to the trueorigin of the product.

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PRODUCTION SPECIFICATIONS

In order to benefit from protected designation of origin (PDO) status,an agricultural or food product must comply with regulations thatspecify among other things:- the extent of the geographical area of origin;- the facts which prove that the agricultural or food product originatesfrom the defined zone;- the description of how the agricultural product is obtained, as wellas information about the conditioning;- the principal physical qualities of the product and its flavour, aromaand texture.

THE CHECKS

The Italian authority responsible for regulating PDO products andcoordinating controls is the Ministry for Agricultural, Food and For-estry Policy.Before the product is launched onto the market, checks on compliancewith standards are conducted by a control body appointed by therecognised Grana Padano Cheese Protection Consortium, authorisedfor this purpose by a Ministerial decree.To obtain authorisation, the control body must guarantee its impartialstatus and must have the qualified personnel and resources necessaryto fulfil its duties.The costs of checking compliance with standards are borne by theproducers subject to the checks.

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THE PDO LOGO

Packages of GRANA PADANO cheese (in portions or grated) mustbear the PDO logo. This is a label defined by the European Union todistinguish products with Protected Designation of Origin status.

Reproduction of this logo certifies that the European Union hasawarded Protected Designation of Origin status to GRANA PADANOcheese, under Commission Reg. (EC) 1107/96 of 12 June 1996.

Thanks to this prestigious award, GRANA PADANO is now fullyrecognised as one of those highly-appreciated products which offerconsumers a series of guarantees as to origin and production method,and which are afforded the relevant protection in each EU memberstate.

“GRANA” CAN ONLY BE “PADANO”

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THE TERM “GRANA” IS AN INTEGRALCHARACTERISTIC OF GRANA PADANO (PDO)

The term “GRANA” first came into use to indicate a cheese with agrainy structure, produced in the Po Valley from the eleventh centuryonwards.

As the reputation of this popular cheese grew, several varieties ofGRANA were established (Grana Lodigiano, Emiliano, Lombardo,Veneto etc.), all grouped under the term “PADANO”. Following theinstitution of designations of origin for cheese, under law 125 of 10April 1954, an application was made for recognition of the GRANAPADANO designation of origin.

The occasional generic use of the word “GRANA” on its own shouldbe considered improper and illegitimate, since the use of the word“GRANA” separately from the adjective “PADANO” is prohibitedunder the terms of articles 9 and 10 of the above-mentioned law 125of 10 April 1954.

Moreover, under bilateral agreements, the term “GRANA” is now alsoprotected in Germany, Austria, France and Spain.

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This level of protection was expressly requested when theapplication to be awarded the Protected Designation ofOrigin status was made to the EC for Grana Padano cheese.This was confirmed by Commission Regulation (EC) 1107/96,which authorised the recognition of GRANA PADANO (PDO).

Consequently, the designation “GRANA” is also fully entitled to theprotection given by art. 13 of Council Regulation (EC) 510/2006,in particular under paragraph (b), according to which registereddesignations are protected against «any misuse, imitation orevocation, even if the true origin of the product is indicatedor if the protected name is translated or accompaniedby an expression such as ‘style’, ‘type’, ‘method’, 'asproduced in', 'imitation' or similar».

In essence, the term “GRANA” is an integral and characterisingpart of the Protected Designation of Origin “GRANA PADANO”and cannot therefore under any circumstances be used separatelyfrom the adjective “PADANO”, or with reference to any cheeseother than the one legally entitled to use the full designation.

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This important principle has also been authoritatively confirmed in arecent ruling of the Court of First Instance of the European Communities(dated 12 September 2007, case no. T-291/03).

The unlawful or illegitimate use of the word “GRANA” in genericterms, and separately from the adjective “PADANO”, is prohibitedby the relevant national authorities, while the Grana Padano CheeseProtection Consortium also intervenes in order to ensure protectionoutside the EU, by instructing local lawyers to take legal proceedingsin countries where there are instances of the illegal use of the term“GRANA”.

AGEING TIMEOF GRANA PADANO (PDO)

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THE CHARACTERISTICSOF GRANA PADANO CHEESE

During the ageing process, the cheese wheels are constantly checked.They are also brushed and turned once every fifteen days.

After nine months, the cheese is checked by experts with provenexperience and specifically trained for this purpose, in order to ensurethat it has the qualities required by the production specifications.

If the tests are positive, the cheese is fire-branded with the typicaldiamond-shaped GRANA PADANO trademark. This is the official markwhich certifies that the cheese complies with the requirements of thePDO label.

However, if the tests show that the product does not meet the standardsrequired, the marks of origin pressed by the cheese moulds will bedeleted, either by crossing out with a series of Xs or by whitening out.

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Packages of portioned or grated GRANA PADANO must bear – afterauthorisation from the Grana Padano Cheese Protection Consortium –the famous diamond-shaped mark (in black on a yellow background)as a guarantee to the consumer that the cheese has been fire-branded and is entitled to carry the GRANA PADANO (PDO) label.

GRANA PADANO (PDO)

GRANA PADANO (PDO) (identified by the yellow diamond) is agedbetween 9 and 16 months.

Although visibly grainy, this cheese is mellow on the palate becausethe proteolysis is not yet advanced, and has a mild and delicateoverall flavour. In fact its flavour and aroma can be described asbeing similar to cream and butter. These characteristics make GranaPadano (PDO) highly recommendable as part of a cheese board.

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GRANA PADANO (PDO) “Oltre 16 Mesi”(“Over 16 Months”)

Cheese packaged with this logo is left to age in the maturing cellars forover 16 months.

This characteristic denotes a product which lends itself to grating, whilebeing superb as part of a cheese board. It has a grainy texture andfractures into flakes, a characteristic which is accentuated the longer thecheese matures.

This is because of the continual reduction in moisture and the advancedproteolysis which gives the cheese its distinct savoury flavour, not toostrong, with a fragrance and aroma reminiscent of nuts and hay.

Cheese aged for this length of time is typically ‘crunchy’ to the bite, dueto the crystals of calcium lactate which form the white specks visible inthe grainy structure.

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GRANA PADANO (PDO) “RISERVA – Oltre 20 Mesi”(“Over 20 Months”)

In order to qualify as a “RISERVA – Oltre 20 Mesi” (“Over 20 Months”),a wheel of Grana Padano cheese must have been aged for at least20 months in the production area, and must have the following qualitycharacteristics:- first grade;- evidently grainy in texture with a radial fracture into flakes;- even white or straw-yellow colour;- free from abnormal odour;- fragrant and delicate flavour.These characteristics are certified by a special fire-branded mark,applied by the Consortium after a second testing by experts, requestedby the cheese producer. This is a particularly high quality cheese witha double guarantee.Only cheese wheels bearing this second fire-branded mark can bemarketed with the logo “RISERVA – Oltre 20 Mesi” (“Over 20 months”).This is a new label which represents an extra guarantee, aimed atthe discerning consumer with a sophisticated approach to food wholoves the typical flavour of Grana Padano (PDO), distinctive yet neveroverpowering.

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GRANA PADANO (PDO)

GRANA PADANO (PDO)“Oltre 16 Mesi”

(“Over 16 Months”)

GRANA PADANO (PDO)“RISERVA – Oltre 20 Mesi”

(“Over 20 Months”)

TASTING AND VISUAL NOTES

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A peculiarity of Grana Padano (PDO) is that its taste, colour and texturecan change, depending on the ageing time. Below is a brief descriptionsof the sensory changes, according to the age of the Grana Padano cheesebeing sampled.

VISUAL DESCRIPTORS

TASTE DESCRIPTORS

PARAMETER Age (months)

9 16 over 20

COLOUR

PRESENCE OF CALCIUM LACTATECRYSTALS(white specks which make the cheese crunchy)

PRESENCE OF TYROSINE CRYSTALS(pure amino acid - bitter-tasting whitish specks which can be isolated by crumbling cheese gently between fingers)

EASE OF OBTAINING A RADIAL FRACTURE IN FLAKES ON SCRAPING

GRAININESS

White (even)

Absent

Absent

Not very noticeable

Not excessive

Tending to straw-yellow

More frequent near the rindthan in centre of the cheese wheel

Present near the rind of the cheese wheel

Noticeable

Noticeable

PARAMETER Age (months)

9 16 over 20

MILDNESS

FLAVOUR STRENGTH

Very pronounced

Limited

Present

Good

Slight

Very pronounced

Straw-yellow

Present uniformlythroughout the wheel

Present uniformly throughout the wheel

Very pronounced

Apparent

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As the ageing time progresses, the flavour of Grana Padano becomesmore intense as a result of the increased content of glutamic acid.

OLFACTORY DESCRIPTORS

Between 9 and 12 months of ageing, the flavour is ‘clean’ and not verycomplex , as the notes of milk and cream persist.Between 16 and 18 months, the hint of milk and cream is accompaniedby notes of butter, hay and corn (a pleasantly floral aroma, sometimesreminiscent of olive brine), with a hint of meat broth.For cheese aged over 20 months, the dominant flavours are of butter, hayand a clear note of dried or toasted nuts. The hint of meat broth is moreintense.

MECHANICAL DESCRIPTORS

PARAMETER Age (months)

9 16 over 20

ELASTICITY

ADHESIVENESS

CRUMBLINESS

SOLUBILITY

Very pronounced

Very pronounced

Slight

Slight

Present

Present

Present

Present

Slight

Slight

Very pronounced

Very pronounced

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SENSORY ANALYSISMECHANICAL DESCRIPTORS

ELASTICITY: the degree to which a material regains itsoriginal shape after being stretched.How to test: the substance is pressed between the teeth (solids) orbetween the tongue and palate (semi-solids) and then released, andthe speed and degree to which the substance regains its original formis assessed.ADHESIVENESS: the effort needed for the tongue to removefood stuck to the palate or the teeth.How to test: rinse the mouth with water just before each test, as salivaaffects the level of adhesiveness. Chew the sample several times (4 to8 times depending on salivation), then press it against the palate andmeasure the force needed to remove the sample completely from thepalate and teeth.CRUMBLINESS: the tendency for the sample to break intomany fragments on chewing.How to test: bite the sample with the molars, 2 to 4 times, and assessthe increase in the number of fragments produced before they dissolvein the saliva.SOLUBILITY: the sensation produced when the sampledissolves very quickly into the saliva.How to test: place the whole sample into the mouth, chew 2 to 4 timeswith the molars, then assess the speed at which all or part of the piecesdissolve into the saliva.

CULINARY USES,SUGGESTED PAIRINGS

AND INTERESTING FACTS

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GRANA PADANO (PDO)

Ageing for this length of time results in a cheese which is quiteversatile.It is particularly suited to sprinkling on oven-baked dishesor gratins. The water content slowly evaporates, and the aqueousvapour created forms a protective 'dome' which delays caramelizationor other reactions (known in the trade as “Maillard reactions”), so thatthe dish is evenly and thoroughly cooked.Grana Padano of this age is the mildest and most delicate.It is perfect as an appetizer or served in slivers in a salad of valerianleaves, celery, walnuts and apple; or flaked over carpaccio of coldmeats or salami, on salads of artichokes, porcini or ovoli mushroomscut into thin slices so that the flavours blend harmoniously.Excellent with young, fresh, white wines that contain fruity noteswithout being overpowering.

GRANA PADANO (PDO) “OLTRE 16 MESI”(“OVER 16 MONTHS”)

When using Grana Padano in the preparation of stuffed meat, vegetableor omelette dishes, it is best to choose the variety aged for over 16months. Its flavour, although distinctive, does not dominate over the otheringredients but binds and balances the different flavours without losingits own particular taste and fragrance. In addition, this type of cheese,thanks to its medium strength and the speed at which it melts (becauseof the lower water content and higher concentration of fats), is excellentfor preparing crunchy gallettes, fillings, crostini, pizza and focaccia.

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Considering the characteristics of this cheese, the ideal wine shouldbe slightly tannic, therefore a perfect pairing would be a fairly intense,persistent red wine, preferably a young one with plenty of fresh fruit anda little complexity.

GRANA PADANO (PDO) “OLTRE 20 MESI”(“OVER 20 MONTHS”)

Grana Padano “Riserva – Over 20 months” is the ideal grating cheesefor pasta, soups and minestrone, as its characteristics enhance thedish and bring out the flavour.Grana Padano “Riserva – Over 20 Months” is also excellent in dishesprepared with traditional balsamic vinegar. The fine aromas of thecheese evaporate quickly on contact with the air, and are compensatedby the penetrating, persistent and intense aroma of the vinegar. It isideal when paired with salami or charcuterie, in preparing soufflés orfondues, or to add creaminess to tasty risottos.The wine served with RISERVA should be capable of countering thedistinctive dominance of the cheese. It should be mellow, tannic, witha high alcohol content, intense and persistent.Pairings of choice include dessert or liqueur wines, because of thecontrasting aromas and flavours. These wines soften the distinctivetaste and restore balance and harmony to the palate.

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GRANA PADANO (PDO), INTERESTING FACTS

Did you know?

• It takes 15 litres of good quality milk tomake 1 kg of Grana Padano;• each cauldron contains 1000 litresof milk (1 tonne) and produces only twocheese wheels;• 30 g of Grana Padano (PDO) containthe same nutritional properties as half alitre of milk;• Grana Padano has a high proteincontent: 100 g of Grana Padano (PDO)compare to more than 160 g of beef;• theaveragecholesterol content found in50gofGranaPadano (PDO)is only 70 mg;• 50 g of Grana Padano (PDO) supply 60% of the daily calciumrequirement of an adult.

CUTTING AND STORING

- Using a special teardrop-shaped cheese knife, gently cut aline along the diameter of the wheel and along the sides of therind.Turn the wheel upside down and continue to trace the line onthe other side.- Using the hooked part of the special knife for cutting the rind,make a 1 cm-deep incision in the rind, along the length of theline cut previously. Insert the full length of the long-bladed knifeinto the centre of the line cut into the top, and insert teardropknife in one corner.- Then insert a second teardrop knife (or use the crust knife)diagonally into the opposite corner, taking the handle to ahorizontal position.- Remove all three knives, turn the wheel upside down andrepeat.- Remove all the knives and insert two knives into the top of thewheel, on both sides. Push one knife forward and the second inthe opposite direction, to divide the wheel in half.

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UTENSILS

- Teardrop-shaped cheese knife. For all uses: cutting the rind, breakingthe rind and the wheel, dividing the wedges and breaking up the cheeseinto smaller pieces.- The hooked knife is used to cut the rind.- Long-bladed cheese knife. This is a long, tapered knife with a squaredend, which is inserted into the whole wheel or into large wedges to breakthem more easily.

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HOW TO STORE GRANA PADANO

Store in the fridge, at between 4° and 8° C, away from other cheese.Wrap in clingfilm. Remove from the fridge and unwrap your GranaPadano one hour before serving, to allow it to ‘breathe’ and reach theright temperature.

GETTING TO KNOWGRANA PADANO

Vers

ione

10-

2009

www.granapadano.it

Via XXIV Giugno, 8S.M. della Battaglia 25015 - Desenzano del Garda (Bs)

Tel. 030 9109811 - Fax 030 9910487