Description
Butirro "Calabrian Burrino" 250g is a typical Calabrian product, made with cow's milk mainly in the provinces of Cosenza and Catanzaro, particularly the Silano Plateau. Butirro 250g is a stretched curd cheese created with a specific purpose, namely to preserve butter. In fact, Butirro 250g is a stretched curd casing that contains a core of butter inside. The name Butirro derives from the Calabrian dialect term meaning butter and is usually produced from late spring to early summer when the cows are in the highlands, giving the milk particular characteristics that impart a unique and typical taste to Butirro 250g. Pairings: Burrino "butirro" 250g is excellent spread on warm toasted typical Calabrian bread, perfect also enjoyed on its own or cut into pieces as an appetizer or even as an ingredient for delicious recipes. It pairs well with a white wine or a sparkling rosé. Processing: Cow's milk is added with calf rennet and allowed to coagulate at a temperature of 36-38°C. The curd is broken, and then boiling water is added to the mass to reach the ideal temperature for the acidification of the paste. The production process then involves a long rest, after which the paste is placed on a table where it is cut into pieces and stretched into sheets. In this final phase, the sheets are filled with butter, becoming Butirro, and closed with the typical pear shape. Aging: 24