Padraccio is an

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, a Romance ethnic group related to or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance languag ...

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

made in

Basilicata Basilicata (, ; ), also known by its ancient name Lucania (, , ), is an administrative region in Southern Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south. It has two coastlines: a 30-kilometr ...

, typical of the

Pollino National Park Pollino National Park (Italian language, Italian: ''Parco Nazionale del Pollino'') is an Italian national park in the southern Italian peninsula, peninsula, in the provinces of province of Cosenza, Cosenza, province of Matera, Matera and province ...

area. It is recognized as a (PAT) 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

Padraccio is produced between April and July. Raw milk is heated to degrees before the (sheep or goat)

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...

is added. The cheese sets in 20–30 minutes. When the curds break, the cheese is transferred to a

wicker Wicker is a method of weaving used to make products such as furniture and baskets, as well as a descriptor to classify such products. It is the oldest furniture making method known to history, dating as far back as . Wicker was first documented ...

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 t ...

time is wrapped in fern leaves.

References

Lucanian cheeses Sheep's-milk cheeses {{italy-cheese-stub

Production

See also

References