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The Grana Padano aged 10/12 months has a golden and smooth crust and a yellow paste, compact, almost without holes. The aroma is fragrant and, when tasted, the compactness of the pasta releases a delicate and sweet taste, typical of milk. This product has the PDO (DOP) certification

Cheese produced in two region, Friuli Venezia Giulia and Veneto with cow's milk. Distinguished as "mountain product", it has medium to high aromatic intensities depending on the seasoning period; fresh, minimum 60 days, semi-seasoned, minimum 4 months, seasoned, minimum 10 months and aged, minimum 18 months. The rind is thin, smooth and pale straw-colored, which tends to become harder and browner as the maturing period increases. The dough is compact, elastic, semi-hard and of ivory-white color which tends more and more to straw-yellow with aging. The holes are of medium-fine size, regularly distributed if fresh, while in the seasoned one there less present and smaller. This product has the PDO (DOP) certification