[4][5] The Italian word grana refers to its grainy texture, and the demonym padano means 'from Val Padana' (the Po Valley).

The partly skimmed milk is transferred into copper kettles and coagulated; the resulting curd is cut to produce granules with the size of rice grains, which gives the cheese its characteristic texture, and then warmed to 53–56 °C (127–133 °F).

[6]: 110  Lysozyme is added to the vats to prevent late blowing (swelling during the ripening process) that may result from butyric fermentation,[6]: 110  and is an anti-clostridial agent.

[8]: 728 About 150 factories make Grana Padano in the Po Valley area, and an estimated 76,724 tons of this cheese are manufactured annually.

1.5 litres of fresh, naturally partially-skimmed cows' milk from the production area, are needed to make 100 g of Grana Padano PDO cheese.

[12] The Grana Padano processing and ageing procedures determine an important bioavailability of vitamins and minerals, the supply of proteins with nine essential amino acids and make it a highly digestible product.

It contains a galactose content of less than 10 mg per 100 g.[13] The Grana Padano PDO Production Specifications regulate the entire production chain, from the cows' fodder to the branding of the wheels, therefore the average nutritional value and calories of Grana Padano PDO cheese remain stable and any variation in them is irrelevant for the purpose of defining a balanced diet.