The burrino, also called manteca, is characterized by the "heart of butter" inside and the caciocavallo paste outside.
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Burrino or manteca is one of the particular cheeses of the dairy of Agnone in Alto Molise.
It is a pasta filata cheese with a spherical shape and a thin, straw-yellow rind.
The manteca (or also burrino) is characterized by the "heart of butter" inside and the paste of caciocavallo cheese outside.
The burrino has very ancient origins.
The peasants, who were constantly moving towards the neighbouring regions, needed to have a foodstuff which would last for a long time during the days of travel. The manteca butter guaranteed them a rich, tasty and storable condiment.
Why buy manteca or burrino?
- to transport the butter without paper wrapping, to protect the environment...
- to taste the caciocavallo paste that covers the butter
- to enjoy both on a good slice of bread with jam, or a snack with 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: a little butter spread on bread
The butter contained in the burrino (or manteca) is a rich food loaded with history and culture, with numerous merits but requiring careful control of its use and consumption in order to reap all its benefits while limiting risks to a minimum.
|Ingredients:||Raw cow's milk of 100 lto molisana, whey,
salt, rennet and cream centrifuged with 83% fat matter
|Weight:||300 g approx. each.|
|Maturing period||4 - 6 days|
|Storage conditions:||Store in the fridge between 2C° E 4°C|
|To be consumed within||15 days|
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