Butirri cheese

butirri cheese

Production area: Calitri (Campania), Ginocchio (Puglia), Matera (Basilicata), and San Marco Rogliani Argentano (Calabria).

Small pear-shaped cheese filled with butter. It is good to be eaten after a few hours from production, but it is preferable and recommended to let it stay almost for a week. Weight: 100 g approx.

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