Manteca

This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter.  Sealed inside a sack of stringy paste and uncontaminated by the air, it could keep unaltered for many weeks, acquiring additional flavour in the meantime. It is commonly produced throughout southern Italy and is occasionally called Manteca (‘butter’ in Spanish) or Burrino (small butter) or Burriello (a variation of the former).

Organoleptic characteristics

Aspect and texture
external sack of white or yellow stringy paste, butter inside
Taste
buttery, penetrating the external cheese layer
Serving suggestions
White wines, lagers. Red tomato preserve. ‘Ciabatta’ bread, bruschetta and pasta without tomato sauces

Technical characteristics

Milk
full fat, raw + butter, cow’s milk
Production method
artisan
Paste
stringy
Salting
in brine
Ripening
optional
Production period
throughout the year
Fats
60-70 % Mgs
Weight
0.5 kg
Dimensions
10-12 cm diameter
Producers
dairies from Molise and Apulia
Codice forma
n.d.
Codice tagliato
n.d.

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