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 2030 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.

gollark: *oops*
gollark: I don't need it. I can get another CB one fine.
gollark: I mean, I have one, do you want that?
gollark: Help you how?
gollark: Stupid AP, give me garnoodlands already.

See also

Notes

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