Padraccio

Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area.

[1] 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[2] – and sheep's milk.

Raw milk is heated to 37–38 °C (99–100 °F) degrees before the (sheep or goat) rennet is added.

When the curds break, the cheese is transferred to a wicker container and worked with the fingers.

Finally, this fresh cheese with no added salt needing no ripening time is wrapped in fern leaves.