Treccia dura cheese
Trecciadura is produced from unpasteurised cows’ milk in the uplands of Lucano. It is a plaited cheese about 13-15 cm long, 6-7 cm in diameter.
The cheese is immersed in cold water and then saturated in brine for about a quarter of an hour. It is left to mature for 15 days in a cellar, cave or other cool, moist area.
The exterior is smooth and white, whilst the interior is tough, fibrous and without holes.
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