The production area for Grana Padano PDO extends throughout Northern Italy and generally coincides with the territories of the Po Valley region north of the Po river. It covers 5 regions from Piedmont to Veneto and down to Emilia Romagna.
Grana Padano PDO is produced exclusively with raw milk from the area of production, partially skimmed by natural separation, milked not more than twice a days from cows fed according to precise regulations and processed exclusively in copper vats or vats with a copper lining in the form of overturned bells, from each of which two cheeses are produced. The starter culture is added to the milk in the vat, which is then heated to a temperature of 31-33°C, with veal rennet being added to aid coagulation. The curd is then broken up with the stirrer or spino and scalded again while being agitated to a temperature of 53-56° C. The curd precipitates to the bottom of the vat and is left to rest for a maximum of 70 minutes, to ensure that the culture is flushed out. Lastly, the cheesemakers use a wooden paddle and a cloth known as a schiavino to lift the curd in the vat and cut it into two equal parts, the “twin wheels”. Each of them is wrapped in a linen cloth, extracted from the vat and placed on the draining bench.