Grana Padano PDO cheese is a product that guarantees food safety with regard to possible microbial contamination.
Artificially contaminated production tests have shown that the production technology is able to promote the enrichment of the product in lactic flora, which leads to an early acidification of the paste and an active biocompetition already during the cooking of the curd and during the entire maturing process, which counteracts the multiplication of contaminating or pathogenic micro-organisms.
Cooking the curd at 44-45° Réamur (55-57 °C)
Low pH, (5.2 at 24 hours)
The activity of lactic flora
The long ripening period
Grana Padano counteracts the multiplication of contaminating or pathogenic micro-organisms