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Butirro Italian cow cheese made in Calabria
Dialect name: Burrin
Territory concerned with the production: All provinces
Product description: INGREDIENTS USED: Cow's milk, butter, rennet, salt. FORM: A pear-head shaped like a cocked hat. AVERAGE SIZE: 20-25 cm. long, 4-5 cm. in diameter. AVERAGE WEIGHT: 200-300 g. Taste: Creamy and sweet. SMELL: Butter. COLOR: Yellow straw. Description of methods of processing, storage and aging: WORK PRODUCT: Mixed. TECHNICAL WORK: The milk is coagulated at a temperature of 36-38 degrees.
| Type of Rennet | Animal |
| Aroma | Mild |
| Flavour | Mild |
| Crust | undefined |
| Consistency | semi hard |
| Fat content | Fat |
| Processing Temperature | semi cooked |
| Dough Processing Texture | string |
| Temperature Treatment of milk | Pasteurized |
| SUGGESTED WINE COLOR | white or white |
| SUGGESTED WINE TYPE | dry or dry |
| SUGGESTED HONEY TYPE | fig jam |