Welcome to San Donato Website

Creating a form of Grana Padano

A trip inside San Donato Cheese Factory, in order to find out how with tradition and passion every day we produce the famous Grana Padano DOP.

Milking

Milking

9 o’clock first day

Transport and Rest of Milk

Transport and Rest of Milk

10 o’clock first Day

 Milk is put in the Caldere

Milk is put in the Caldere

4'o clock in the morning Second day

Add Starter

Add Starter

5 o’clock in the morning Second Day

Breaks up the curd with

Breaks up the curd with "Spino"

5:20 in the morning Second Day

The Caldere

The Caldere

6 o’clock in the morning Second Day

The Cutting of Curd

The Cutting of Curd

Second Day in the morning

The Fascere

The Fascere

10 o’clock Second Day

The change of the cloths

The change of the cloths

12 o'clock in the morning Second Day

The traceability of the wheel

The traceability of the wheel

Within 24 hours

Fascere made of Iron

Fascere made of Iron

12 o'clock in the morning Third Day

Salamoia

Salamoia

12 o'clock in the morning Fourth Day

The Hot Room

The Hot Room

After 20 days

WareHouse

WareHouse

For ten months

Fire - Branding

Fire - Branding

After 10 months

Caseificio San Donato - Timeline of Grana Padano DOP