The phases of production which transform milk into a cheese of incomparable taste
As a result of a one thousand year old recipe, Grana Padano cheese is the achievement of the ancient art of transforming a product of nature into an excellency among foods. It is thanks to the skill of Cistercian monks, who knew how to combine the knowledge of alchemy with the secrets of food preservation, that one was able to transform milk into a long lasting and tasty cheese. Thus a cheese of hard grainy consistency, from which the term and name “grana” derives had been invented, which furthermore was capable of keeping the nutritional properties of milk intact.
