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Cheese from Italy, Molise
A ball of butter churned from whey cream is sealed inside a pouch of stretched cow-milk curd, brined and ripened at least two months. Shepherds devised it to keep butter away from the air for weeks. Sliced across, it shows a white or pale yellow butter heart. Made in 7 steps over 2 months. The longest step, ripen in a cool, airy room, takes at least 2 months (ERSA Molise (Agenzia Regionale per lo Svilupp…). Lactic flora of the whey starter, which acidifies the curd and keeps unwanted flora down does most of the fermenting.
| Main step | at least 2 monthsReported[ersa-molise][onaf-sheet] | Ripen in a cool, airy room |
|---|---|---|
| Temperature | 90 °CReported[ersa-molise][onaf-sheet] | Stretch the curd in hot water |
| Whole cow milk, raw or thermised · From local breeds kept mostly at pasture[ersa-molise][onaf-sheet] |
| Whey starter (siero-innesto) · More is added when the milk has been heat-treated[ersa-molise] |
| Liquid calf rennet[onaf-sheet] |
| Whey butter · From the cream of the whey left by a previous stretched-curd make[ersa-molise][onaf-sheet] |
| Salt · For the brine[ersa-molise] |
| Starter: whey starter (siero-innesto) from earlier makes |
Total time across the recorded steps: 2 months
What changes: Cream from leftover whey is churned and the butter separates out
The whey left from an earlier stretched-curd make is centrifuged to take off its cream. Output: whey butter, formed into balls firmed in running water.
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
Burrino hides a heart of whey butter inside a casing of stretched cow-milk curd and is ripened at least two months. Burrata, by contrast, is filled with cream and curd shreds and eaten fresh.
The regional sheet notes that the raw milk comes from cows free of brucellosis and tuberculosis. When contamination is more likely, the milk is heat-treated and more whey starter is added. Souring the curd and stretching it in water at 90 °C, which brings the paste to about 64–65 °C, further cut unwanted microbes.
Every number is labelled with how it is known. How this atlas is made
Shepherds in inland southern Italy devised it to keep butter; sealed in stretched curd away from the air, it kept for many weeks. It is cited in La Cucina Italiana (July 1960) and the INSOR atlas of typical cheeses.
