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 - a rare breed of goat from the Apennines - and sheep's milk.Production
The cheese is produced between April and July. Raw milk is heated to degrees before the 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.
