Padraccio facts for kids
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 (capra grigia lucana) - 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 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.
