Cheese production adheres to the following tradition: Evening and morning milk are mixed; the milk is heated and curdled in copper vats and then the wheel is cured in brine. The wheels are brushed and turned throughout aging under a controlled temperature of 18-20 C degrees and 85% humidity. All regulations, including periodic testing, are controlled by the Consorzio Grana Padano. The clover leaf symbol of the Consorzio is on the rind of approved cheese. The 75# concave wheel, with a straw-colored paste, has a sweet, nutty flavor with crunchy consistency. It is an extremely versatile cheese for use in cooking. Grate, shave or shred on pasta, salad or vegetables. Eat as a snack or for dessert. Grana Padano, like Parmigiano-Reggiano, is high in calcium and low in fat.