Tapanedda di Episcopia is a traditional cheese from the region of Basilicata in southern Italy. It is a PDO (Protected Designation of Origin) recognized cheese, which means it must be produced in specific towns and communes in Basilicata to meet the required standards.
The cheese is mainly produced in the towns of Episcopia, Avigliano, and Potenza in Basilicata. It can be found in local stores and shops in these towns, as well as in some specialty cheese shops in larger cities.
Tapanedda di Episcopia is a semi-hard cheese made from cow’s milk. It has a pale yellow color and a slightly tangy flavor. The cheese is aged for a minimum of 60 days, during which it develops a firm texture and a rich, nutty taste.
One popular way to enjoy Tapanedda di Episcopia is to serve it as a table cheese, accompanied by bread and cured meats. It can also be used in various recipes, such as in pasta dishes or melted on top of grilled vegetables.
The cheese has been recognized with the PAT (Traditional Agri-Foodstuffs) certification, which guarantees its traditional production methods and quality. The specifications for Tapanedda di Episcopia include:
– Made from cow’s milk
– Aged for a minimum of 60 days
– Pale yellow color
– Semi-hard texture
– Nutty flavor
Sources:
– “Tapanedda di Episcopia” – www.basilicataturistica.it
– “Prodotti Tipici” – www.basilicatadascoprire.it