Burrino or manteca is one of the special cheeses produced in Alto Molise.
It is a spherical-shaped pasta filata cheese with a thin straw-yellow head and rind.
Manteca (or also burrino) is characterized by a "butter heart" on the inside and caciocavallo paste on the outside.
Burrino has very ancient origins.
Farmers, constantly moving to neighboring regions, needed to have a food that would last them a long time during the days of travel. Manteca butter guaranteed them a rich, tasty and storable condiment.
Why buy manteca or burrino:
- To transport the butter without the paper wrapping, to protect the environment
- to enjoy the caciocavallo paste that coats the butter
- to enjoy both on a good slice of bread with jam, or a snack of bread, butter and anchovies.
We recommend using our butter raw because it is very digestible.
Do not use it for frying;
Use it in rotation with other fats such as our extra virgin olive oil
Use modest amounts of it: a little butter spread on bread
The butter contained in burrino (or manteca) is a rich and historically and culturally charged food with numerous merits but requires careful control of its use and consumption in order to reap its full benefits while limiting risks to a minimum.
Raw cow's milk from 100 lto Molise, whey, salt, rennet and centrifuged cream with 83% fat matter
200 g approx. each.
4 - 6 days
Store in the refrigerator between 2C° AND 4°C
To be consumed within:
Region of Origin
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