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 |