Burrini is a firm, pear-shaped, mild cow’s milk cheese with a heart of butter in the middle of the cheese.
Burrini is made in areas throughout southern Italy with origins in the regions of Molise, Basilicata and Calabria. The process of making Burrini cheese is made by hand-shaping a fresh cheese (such as mozzarella or provolone) around a ball of butter, then tying it at the top.
Burrini is white or yellow in colour on the inside and straw-coloured on the outside. It has a creamy consistency and a pungent aroma. Burrini made from the milk of Podolica cows is particularly highly prized. It is eaten by being spread on toasted bread and enjoyed with a white wine or a sparkling rosé.