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Modified 16-Jan-08
Created 16-Jan-08
30 photos

The production of Grana Padano cheese at Caseificio Europa, Mantova, Italy, 6th April 2006
With a few fill-in photos from Lateria PLAC, Persico Dosimo, Cremona, Italy, 5th April 2006
I wrote a piece comparing Grana Padano and Parmigiano-Reggiano production here

Milk being pumped into the cheese making cauldron

Milk being pumped into the cheese making cauldron

Milk and whey starter is brought up to 31-33C

Milk and whey starter is brought up to 31-33C

Rennet is added

Rennet is added

After about 15 minutes the milk has curdled

After about 15 minutes the milk has curdled

The curd is broken up, here manually

The curd is broken up, here manually

Curd being broken

Curd being broken

Curd being broken

Curd being broken

Checking the size of the curd grains

Checking the size of the curd grains

The temperature is now raised for the cooking process

The temperature is now raised for the cooking process

Temperature is brought up to 53-56C

Temperature is brought up to 53-56C

The curds are left to settle and amalgamate for 30-70mins before

The curds are left to settle and amalgamate for 30-70mins before

The amalgamated curd reaching the surface

The amalgamated curd reaching the surface

The curd is caught in a hemp cloth

The curd is caught in a hemp cloth

The curd is caught in a hemp cloth

The curd is caught in a hemp cloth

This is then tied to the bar

This is then tied to the bar

The curd is then cut in to two pieces

The curd is then cut in to two pieces

The curd divided in two

The curd divided in two

The two pieces are separated, each with its own cloth

The two pieces are separated, each with its own cloth

They are then briefly placed in an acidified bath

They are then briefly placed in an acidified bath

And then into teflon moulds

And then into teflon moulds

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Keywords:Grana Padano, Mantova, cheese, formaggio