Burrino from Molise
Burrino del Molise, also known as Manteca, is a dairy specialty rooted in an ancient and ingenious butter preservation technique traditionally practiced by shepherds in the inland areas of Southern Italy.
This preparation consists of a core of fresh butter, carefully sealed inside a protective casing of stretched curd. This method, by preventing contact with air, not only guaranteed the butter’s prolonged preservation for several weeks, but also allowed its flavor profile to develop and enrich.
Today, Burrino (or Burriello) and Manteca (a term of Spanish origin meaning ‘butter’) are produced in numerous regions of southern Italy, representing a living testament to this tradition. “Burrino del Molise” is one of the most prized regional expressions of this particular process.
Characteristics
Region
Milk Origin
Appearance
External pocket of white or straw-coloured stretched curd, internal pocket of butter
Taste
Buttery, also transmitted to the cheese that covers the butter
Pairings
White wines, light beers. Red tomato jam. Ciabatta, bruschetta, and pasta without tomatoes.
Technical specifications
| Milk | cow's milk, raw milk and butter, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | spun |
| Salting | brine |
| Seasoning | optional |
| Production | all year round |
| Fat | 60-70% MGSS |
| Weight | 5 kg |
| Dimensions | diameter 10-12 cm |
| Producers | cheesemakers from Molise and Puglia |
| Whole Cheese Code | 1113340 |
| Cutted Cheese Code | n/a |
