Padraccio vs Ricotta
Padraccio
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Basilicata
Padraccio is a fresh cheese from Basilicata, in southern Italy. It is made from goat's milk, often mixed with sheep's milk, and it is eaten before any real rind can form. The shape is a small ball or a short egg, worked by hand and traditionally wrapped in fern leaves. The paste is white, soft, and elastic, with a mild milky taste. It belongs to the mountain food of the region, not to the long aged pecorino tradition.
Ricotta
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Whey
- Rind
- No rind
- Country
- Italy
Ricotta means recooked. It is made by heating whey left from another cheese until the remaining proteins set into a fine, moist curd.