Formaggio di Pietracatella cheese
If you have an image that is suitable for this page. Click the red link on the right to upload it.
More help can be found here and if you're really stuck, talk to me.
Formaggio di Pietracatella is a mixed milk (cow, ewe and goat) cheese which is produced in Pietracatella, in the province of Campobasso in Italy's Molise region. It is made with veal, lamb and goat rennet and is moulded in rush baskets.
The cheese is matured for at least 2 months in caves dug out of the tufa houses in the old town. It is cylindrical in shape, weighs between 500g and 4kg and has the typical rush markings on its rind.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.