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Cheese from Italy, Lazio
Burrell' is a small ball of stretched cow-milk curd wrapped around a core of butter. At Picinisco raw milk is set with lamb rennet paste, the curd is cooked to 45 °C, ripened 24 hours and stretched in water at 90 °C; at Cassino the milk is pasteurised and set with a starter and calf rennet. The butter comes from cream skimmed from milk or whey. Made in 8 steps over 8.2 days – 8.3 days. The longest step, dry in a cold room, takes 7 days (ARSIAL 2019) and runs at 6–8 °C (ARSIAL 2019). Native lactic flora of the raw milk, which sours the curd during its 24-hour rest and Thermophilic lactic starter do most of the fermenting.
| Main step | 7 daysSet[arsial-scheda][onaf-sheet] | Dry in a cold room |
|---|---|---|
| Temperature | 6–8 °CSet[arsial-scheda][onaf-sheet] | Dry in a cold room |
| Whole cow milk from two milkings · Evening milk chilled; summer milk from pastures up to 2000 m[arsial-scheda][onaf-sheet] |
| Lamb rennet paste (Picinisco) or liquid calf rennet (Cassino)[arsial-scheda][onaf-sheet] |
| Thermophilic starter (Cassino only) · Added at 38 °C; Picinisco uses no starter[arsial-scheda] |
| Butter · From cream that rose overnight on the milk (Picinisco) or from whey fat (Cassino), churned[arsial-scheda][onaf-sheet] |
| Salt · Brine at Picinisco; salt worked into the curd at Cassino[arsial-scheda] |
| Starter: none at Picinisco; thermophilic starter at Cassino |
Total time across the recorded steps: 8.2 days – 8.3 days
What changes: Filtered cow milk is warmed in a copper cauldron
Output: warm milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike burrata, which holds cream and curd shreds, burrell' holds solid butter churned from the same farm's cream. Lazio lists it as a dairy preparation, not as a cheese.
The Cassino version uses pasteurised milk; the Picinisco version uses raw milk, sours a day and is then kept at 6–8 °C.
Every number is labelled with how it is known. How this atlas is made
An old product of the central-southern Apennines, once used as barter in the local economy. It is cited in the INSOR Atlante dei prodotti tipici as a cheese of that tradition. Today it is made in small amounts for local buyers.
