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Paddraccio is a cheese characteristic of Rotonda, Basilicata in southern Italy.


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 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.


In the past the cheese was used by shepherds to repay such services as the writing of a letter and in other exchanges of goods or services.

During Ascension Day young priests would call on farmers to ask for milk in order to prepare the local dish laganeddre and on those days farmers, in order to have the milk available to give, avoided making their own cheese.

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