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.
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.
You slice it so that you get butter and cheese in a slice.
Aka Butirri, Burielli, Provole, Manteche
David, Elizabeth. Italian Food. Penguin Classics, 1999. Page 297.