{"id":44133,"date":"2023-01-23T10:46:57","date_gmt":"2023-01-23T10:46:57","guid":{"rendered":"https:\/\/brave-benz.89-46-224-152.plesk.page\/die-kunst-der-herstellung\/der-grana-padano-g-u\/come-si-produce-il-formaggio-grana-padano\/"},"modified":"2024-05-09T12:35:08","modified_gmt":"2024-05-09T12:35:08","slug":"wie-grana-padano-kase-hergestellt-wird","status":"publish","type":"page","link":"https:\/\/brave-benz.89-46-224-152.plesk.page\/de-de\/die-kunst-der-herstellung\/der-grana-padano-g-u\/wie-grana-padano-kase-hergestellt-wird\/","title":{"rendered":"Wie Grana Padano k\u00e4se hergestellt wird"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.19.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_fullwidth_image src=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2023\/02\/Come-si-produce_h-1.jpg” title_text=”Come si produce_m” src_tablet=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2023\/02\/Come-si-produce_h-1.jpg” src_phone=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2023\/02\/Come-si-produce_m-1.jpg” src_last_edited=”on|phone” _builder_version=”4.19.5″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”production_sub_hub_main_wrapper” _builder_version=”4.19.3″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”20px||0px||false|false” global_colors_info=”{}”][et_pb_row module_class=”recipe_filter_section” _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” custom_padding=”||7px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_code _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”]

Home<\/a>  <  <\/div>[\/et_pb_code][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”larte_della_four_sec_items” _builder_version=”4.20.2″ _module_preset=”default” min_height=”2488.2px” custom_margin=”-66px|||||” custom_padding=”44px||0px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.4″ _module_preset=”default” max_width=”90%” min_height=”55.9px” custom_padding=”||21px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.20.0″ _module_preset=”default” text_font=”Merriweather|700|||||||” text_text_color=”#0f0f0f” text_font_size=”44px” text_line_height=”52px” text_orientation=”center” custom_margin=”30px||8px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n

Wie Grana Padano k\u00e4se hergestellt wird<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”733px” custom_margin=”-15px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.4″ _module_preset=”default” border_style_all=”none” box_shadow_style=”preset3″ box_shadow_horizontal=”-80px” box_shadow_vertical=”-80px” box_shadow_blur=”0px” global_colors_info=”{}”][et_pb_image src=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2023\/01\/il-nostro-latte.png” title_text=”il-nostro-latte” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|desktop” src__hover=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2022\/11\/1.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Alles beginnt mit roher Kuhmilch.<\/p>\n

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Diese stammt von Betrieben mit genau definierten und streng kontrollierten Merkmalen, und von maximal zwei Melkungen pro Tag oder von K\u00fchen, die mit freiem Zugang zu einem automatischen Melksystem gemolken werden.<\/p>\n

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Die Entrahmung<\/p>\n

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Die Rohmilch, die aus dem in der Spezifikation definierten Erzeugungsgebiet stammt, wird durch nat\u00fcrliche Aufrahmung teilentrahmt.<\/p>\n

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Der Kessel<\/p>\n

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1.000 Liter entrahmter Milch werden nun in Kupferkessel mit doppeltem Boden gef\u00fcllt. Die Kessel haben die Form von umgekehrten Glocken. Aus jedem Kupferkessel gehen zwei sogenannte \u201eZwillingslaibe\u201c hervor.<\/p>\n

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Die Molke<\/p>\n

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Die Molke, die bei der K\u00e4seherstellung am Vortag erzeugte wurde, wird hinzugef\u00fcgt. In der Molke haben sich nat\u00fcrliche Milchs\u00e4urebakterien entwickelt. Diese sind die idealen Unterst\u00fctzer, um den Umwandlungsprozess von Milch in K\u00e4se anzusto\u00dfen.<\/p>\n

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Das Kochen<\/p>\n

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Die so geimpfte Milch wird auf eine Temperatur von 31-33 \u00b0C erhitzt.<\/p>\n

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Das Lab<\/p>\n

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Die angereicherte Milch wird auf eine Temperatur von 31-33 \u00b0C erhitzt und das K\u00e4lberlab zugesetzt<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ module_class=”dop_four_section_wrapper” _builder_version=”4.20.2″ _module_preset=”default” transform_scale=”94%|94%” max_width=”90%” max_height=”754px” custom_margin=”-21px|auto||auto||” custom_padding=”0px||5px|||” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.19.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2023\/01\/lo-spino.png” title_text=”lo-spino” align=”center” _builder_version=”4.19.4″ _module_preset=”default” transform_scale=”80%|80%” custom_margin=”||23px|||” global_colors_info=”{}” src__hover_enabled=”off|hover” src__hover=”https:\/\/brave-benz.89-46-224-152.plesk.page\/wp-content\/uploads\/2022\/11\/2.png”][\/et_pb_image][et_pb_text _builder_version=”4.20.2″ _module_preset=”default” text_font=”FontPadano-Bold|700|||||||” text_text_color=”#0f0f0f” text_font_size=”25px” text_line_height=”38px” ul_text_align=”left” header_3_font=”FontPadano-Bold|700|||||||” header_3_text_color=”#221f1c” header_3_font_size=”23px” header_3_line_height=”31px” text_orientation=”center” max_height=”50px” custom_margin=”11px||11px|||” custom_padding=”||1px|||” global_colors_info=”{}”]<\/p>\n

Der \u201espino\u201c<\/p>\n

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Der K\u00e4sebruch wird mit dem \u201espino\u201c (grosser Schneebesen) in reiskorngro\u00dfe St\u00fcckchen zerteilt.<\/p>\n

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Kochen<\/p>\n

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Der K\u00e4sebruch wird bis zu einer Maximaltemperatur von 56 \u00b0C erhitzt. Mit Erreichen der Temperatur ist der Garvorgang beendet und das Quarkgranulat beginnt sich am Boden des Kessels abzusetzen.<\/p>\n

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Das Ruhen<\/p>\n

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Es ist wichtig, die Temperatur am Ende des Kochvorgangs konstant zu halten. Anschlie\u00dfend ruht der K\u00e4sebruch 30-70 Minuten lang auf dem Kesselboden unter der Molke, sodass sich die gesamte Masse zu einem einzigen Laib zusammenf\u00fcgt.<\/span><\/p>\n

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Die \u201eZwillingslaibe\u201c<\/p>\n

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Mit einer Holzschaufel und einem \u201eschiavino\u201c (Leinentuch) wird die K\u00e4semasse unten aus dem Kessel herausgehoben und in zwei gleiche Teile geschnitten. So entstehen die beiden \u201eZwillingslaibe\u201c.<\/p>\n

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Herausheben<\/p>\n

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Jeder der beiden Laibe wird herausgehoben und mit einem Leinentuch umwickelt. Anschlie\u00dfend werden die Laibe auf den Ablauftischen abgesetzt.<\/span><\/p>\n

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Die \u201efascera\u201c<\/p>\n

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Jeder Laib wird von einer engen, bandartigen Form umschlossen und mit einer Scheibe leicht zusammengepresst.<\/span><\/p>\n

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Die Kennzeichnung<\/p>\n

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Etwa 12 Stunden nachdem der Laib in die Form gegeben wurde, wird zwischen der \u201efascera\u201c und dem Rand der Form eine weitere \u201efascera\u201c aus geeignetem Kunststoffmaterial eingelegt, das die Ursprungskennzeichnung im Relief zeigt.<\/p>\n

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Die Kaseinmarke<\/p>\n

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Schlie\u00dflich wird die Kaseinmarke angebracht, die zu einem Teil der Kruste wird. Diese Marke enth\u00e4lt die Identifikationsnummer, welche zur R\u00fcckverfolgung des Produkts dient. Nach 24 Stunden wird das anfangs verwendete Kunststoffband (fascera) durch eine Stahlform ersetzt, die perforiert und leicht abgerundet ist, sodass der K\u00e4se seine charakteristische Form mit einer konvexen Kante und flachen Ober- und Unterseiten erh\u00e4lt.<\/p>\n

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Das Salzen<\/p>\n

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Nach zwei Tagen werden die K\u00e4selaibe in eine L\u00f6sung aus Wasser und Salz getaucht. Somit wird die Masse gesalzt. Dieser Prozess kann zwischen 12 und 25 Tagen dauern, je nach Art der Salzl\u00f6sung, der Gr\u00f6\u00dfe des K\u00e4ses und dem erforderlichen Salzgehalt.<\/p>\n

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Der W\u00e4rmeraum<\/p>\n

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Nach dem Salzen werden die Laibe in den W\u00e4rmeraum, die \u201ecamera calda\u201c gebracht, wo sie f\u00fcr einige Stunden trocknen.<\/span><\/p>\n

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Das Einlagern<\/p>\n

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Nun werden die Laibe in das Reifelager gebracht, wo sie mindestens 9 Monate lang reifen. <\/span><\/p>\n

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Siehe Bild<\/h1>\n

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