Padraccio is an Italian cheese made in Basilicata, typical of the Pollino National Park area. It is recognized as a prodotto agroalimentare tradizionale (PAT) of Basilicata.[1]
The cheese is made from a mixture of the milk of the Lucana grey goat (Italian: capra grigia lucana) – a rare breed of goat from the Apennines[2] – and sheep's milk.[3]
Padraccio is produced between April and July. Raw milk is heated to 37- 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.