Burrini is a firm, pear-shaped, mild Provolone cheese with butter in the middle.
It is made in the areas of Basilicata, Calabria and Molise, in southern Italy.
Production
To make the cheese, the curd is spin, then the cheese is moulded around a small piece of unsalted butter, and ripened for a few weeks.
For export, it is dipped in wax.
Cooking Tips
You slice it so that you get butter and cheese in a slice.
Language Notes
Aka Butirri, Burielli, Provole, Manteche
Sources
David, Elizabeth. Italian Food. Penguin Classics, 1999. Page 297.