Paddraccio

Paddraccio is a cheese made in Basilicata in southern Italy, typical of the provinces of Matera and Cosenza, particularly in the Pollino National Park area. The cheese is made from a mixture of the milk of the Lucana Grey goat (capra grigia lucana) - a rare breed of goat from the Apennines[1] - and sheep's milk.[2]

Paddraccio

Production

The cheese is produced between April and July. Raw milk is heated to 37–38 °C (99–100 °F) degrees before the (sheep or goat) rennet is added. The cheese sets in 20–30 minutes. When the curds break, the cheese is transferred to a wicker container and worked with the fingers. It is then pressed, using the flat of the hand, to end up with a spherical shape. Finally, this fresh cheese with no added salt needing no ripening time is wrapped in fern leaves.

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See also

Notes
  1. Porter et al., 2016: Mason's World Encyclopedia of Livestock Breeds and Breeding, p.402: Potenza
  2. "Prodotti tipici" (in Italian). intavoliamo.it. Retrieved 25 June 2020.
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