Division 5.2 Specificity of the product

The specificity of ‘Grana Padano PDO’ may be ascribed to the following elements:

• size and weight of the cheese,

• particular morphology of the paste, linked to the production technique, characterised by a granular texture which gives rise to its typical flakiness,

• white or straw colour, with a delicate flavour and fragrant aroma, due essentially to the widespread use of waxy corn in the fodder fed to the cattle,

• water and fat content largely similar to the protein content,

• high level of natural breakdown of the proteins in peptones, peptides and free amino acids,

• resistance to lengthy ripening, even beyond 20 months.