From 9 up to over 20 months is the time span in which the shapes of Grana are treated, cleaned, turned and controlled. Maturing takes place in modern environments with control systems for temperature, humidity and aeration. Over time this cheese undergoes a series of chemical-physical and microbiological changes. The sweet and delicate taste gradually becomes more decisive. The ageing of 20 months makes the Grana Padano even more valuable, excellent both for grated and for meals.
