Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area. It is recognized as a prodotto agroalimentare tradizionale (''traditional regional food product'') of Basilicata. The cheese is made from a mixture of the milk of the Lucana Grey goat () – a rare breed of goat from the Apennines – and sheep's milk.

Production

The cheese is produced between April and July.

Raw milk Raw milk or unpasteurized milk is milk that has not been pasteurized, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life. Proponents of raw milk have asserted numerous supposed benefits to consu ...

is heated to degrees before the (sheep or goat) rennet is added. The cheese sets in 20–30 minutes. When the

curds Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...

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 Ripening is a process in fruits that causes them to become more palatable. In general, fruit becomes sweeter, less green, and softer as it ripens. Even though the acidity of fruit increases as it ripens, the higher acidity level does not make th ...

time is wrapped in fern leaves.

Notes

{{Italian cheeses Lucanian cheeses Sheep's-milk cheeses

Production

See also

Notes