Burrino, Butirro

A round casing is made with a pasta filata of cows’ milk, as with provolone and mozzarella. The curds are worked initially by hand, as in the making of mozzarella, to spin it into strings which will result in layers in the finished cheese. When shaping the pear-shaped cheeses, an opening is left on top to allow the insertion of a ball of butter 3-4 cm (1¼-1½ inches) in diameter. This is then sealed and the cheeses put to dry by hanging them in pairs on a cane. After one week the exterior will have hardened a little and the butter inside will confer a wonderful soft taste. Each pear can weigh from 200-400 g (7-14 oz) and can be kept for a month or two. The cheese is eaten cut into slices with bread, and the butter used as such.