Division 5.3 Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The causal link between ‘Grana Padano PDO’ and its area of origin may be traced to the following factors.

• The high irrigation potential of the Po plain and the resulting availability of fodder, including mainly waxy corn, which is responsible for the specific characteristics of the white or straw colour, flavour and aroma of the paste as set out in point 5.2.

• Indeed, the direct result of using corn or waxy corn silage is the inclusion in the cows’ diet of fewer colorants such as carotene, anthocyanins and chlorophyll than if using a feed based on straw of various kinds or green fodder essences. This is a direct effect of storage in silos.

• The use of raw milk, which has the effect of including in the process of cheese-making lactic bacteria typical of the area.

• The use of natural whey, which creates an unbroken microbiological link with the production area. In fact, the milk, which turns to whey and thus to natural whey inoculum, is the link in the chain joining the cheese-making process to the production area and also ensures the continued and constant inclusion of lactic bacteria typical of the area of origin, to which are due the main special characteristics of ‘Grana Padano PDO’ cheese.

The causal link between the characteristics of the product and its area of origin is also provided by the ‘casaro’ (cheesemaker) who has since time immemorial been of central and fundamental importance in the manufacture of ‘Grana Padano PDO’.

Even today, the task of transforming milk into ‘Grana Padano PDO’ is entrusted to cheesemakers rather than to technicians or scientists.