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Paddraccio
Paddraccio is a cheese characteristic of Rotonda, Basilicata in southern Italy. ==Production== The cheese is produced between April and July. Raw milk is heated to 37-38 degrees before the (sheep or goat) rennet is added. The cheese sets in 20–30 minutes. When the curds breaks, 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Paddraccio」の詳細全文を読む
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