The outcome of the characterization of Grana Padano PDO for 10 months is given below in terms of the scores of the individual descriptors, which are normally assessed as 0 (lowest value) and 9 (highest value) and as a graphic representation in the form of a spider plot.

When the packaging was opened, a good cheese fragrance of quite high olfactory intensity was released.

The texture, assessed in terms of roughness on the crack surface, was judgable as appreciable. The appearance of the rind in terms of thickness and stiffness appeared excellent. Appreciable was the ivory-isabella color typical of the pasta and beautiful its appearance, judged in terms of the degree of hardness, without any presence of crystals and holes.

As regards the tactile descriptors and tasting-tactile ones, the cheese had an appropriate friability following rupture, poor rubberiness, low solubility (“saliva melting”), aappreciable trigeminal sensation (the degree of irritation that induces salivation), a taste-tactile conformity (complex of friability, solubility, slight pungency and rubberiness just mentioned in relation to the type of product), which can be judged as high, a very low degree of smoothness, an almost non-existent adhesiveness.

As regards the taste descriptors, there was a pleasant sweet sensation, saltiness in a slightly lower degree than medium, barely a residue of acid, no bitterness sensation, appreciable flavor, no perception of astringency, a low degree of spiciness, no residual aroma of milk or cream, for a taste conformity (the combination of salty sensations, low acidity, barely mentioned bitterness that are characteristic of the product) that could be considered excellent.

For the direct olfactory descriptors, the characteristic aromatic intensity was high and persistent.

As regards the retro-active descriptors (flavor), the typical aromatic intensity was high, there were no negative flavors (mold, stale, stable, smoked, cooked, medicinal product, abnormal or propionic fermentations, etc.), the aromatic profile was excellent, in a well-appreciated picture of positive aromas.

In short, the overall assessment of the hedonic level of Grana Padano PDO cheese over 10 months of maturing, due to the absence of abnormal smells, abnormal flavors and abnormal sensations, due to the combination of visual, tactile and taste qualities, can only refer to a product in which the applied technology gives the cheese a sensory profile that can be described as excellent.