Burrell 'is an Italian cheese made from cow's milk in Lazio
Burrell '(smoked cheese made with cow's milk and with butter inside) and produced in Lazio.
Type of production: Risky Production
period: Throughout the year, but mainly in the summer.
Target audience: Local and regional.
Product Description: The pasta is filled with spun butter (made with skimmed milk obtained during the afternoon). Size: 200 to 400 g, spherical in shape, white in color Taste: sweet to salty, depending on the type of salty with which it was produced.
Traditional elements to make it: It is produced in the summer, with milk from the sector.
With raw milk and resulting butter, it is spun by hand with rennet paste and the cooked rennet that is put under running water.
Materials to produce it locally: copper and wood boilers and tubs to spin it with the hands.
In local tradition they were produced in historic wineries. In the books of the Institute of Rural Sociology it is cited as one of the most typical and historical products of the southern area. In Lazio it only continues to be produced in the south in Frosinone, particularly in the Valle di Comino and in the town of Cassino.