Butirro

Product A semi-cooked cheese obtained from whole cow's milk from two milkings, and filled with salted whey butter.

Shape Each butirro weights 5.3 oz.

Characteristics A butirro is pear-shaped, and its small head contains three points. The rind is thin, shiny and smooth, and its color is straw yellow. The interior is a light yellow, while the butter filling is white. The taste is delicate and pleasant. Even if the taste of the butter dominates over that of the cheese filaments, on the whole the product is a harmony of well-balanced flavors.

Consumption This is a table cheese. The paste may be dressed with a few drops of oil and salt and pepper. It may also be used as a condiment for baked pastas or sliced over bread as an accompaniment to hot soup.

Production The milk used comes from two separate milkings within a 12 hour period. The milk is filtered and heated to a temperature of 95¡-99¡F, when liquid calves' rennet is added. Coagulation occurs after about 50 minutes, and after another 10 minutes the thickened matter is broken into small pieces the size of hazelnuts. The mixture is brought to a temperature of 118¡F and left in its whey for 30 minutes. The curds are then left to rest and drain for 1-2 days. Subsequently, the paste is rendered stringy by immersing it in hot water at 176¡F. The cheese is ready when it may be stretched into thin yet resistent sheets. Butirri are sold in pairs, tied together by a raffia or nylon string.

Production Area This is a product typical of southern Italy, especially Cosenza and Catanzaro, both in the Calabria region, where the cheese apparently originated.

Name Butirro refers to "burro" or butter, the cheese's filling. It appears that in ancient times, in order to better preserve their butter, shepherds would wrap it in a layer of stringy cheese.

Storage The product must be stored at a temperature below 59¡F. It lasts up to four months.