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Cheese from Italy, Lazio
Burrell' is a small ball of stretched cow-milk curd wrapped around a core of butter. At Picinisco raw milk is set with lamb rennet paste, the curd is cooked to 45 °C, ripened 24 hours and stretched in water at 90 °C; at Cassino the milk is pasteurised and set with a starter and calf rennet. The butter comes from cream skimmed from milk or whey.
| Whole cow milk from two milkings | Evening milk chilled; summer milk from pastures up to 2000 m[arsial-scheda][onaf-sheet] |
| Lamb rennet paste (Picinisco) or liquid calf rennet (Cassino) | [arsial-scheda][onaf-sheet] |
| Thermophilic starter (Cassino only) | Added at 38 °C; Picinisco uses no starter[arsial-scheda] |
| Butter | From cream that rose overnight on the milk (Picinisco) or from whey fat (Cassino), churned[arsial-scheda][onaf-sheet] |
| Salt | Brine at Picinisco; salt worked into the curd at Cassino[arsial-scheda] |
| Starter | none at Picinisco; thermophilic starter at Cassino |
Total time across the recorded steps: 8.2 days – 8.3 days
What changes: Filtered cow milk is warmed in a copper cauldron
At Cassino the milk is pasteurised at 68–70 °C for 30 seconds. Output: warm milk.
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
Burrell' is a small ball of stretched cow-milk curd wrapped around a core of butter. At Picinisco raw milk is set with lamb rennet paste, the curd is cooked to 45 °C, ripened 24 hours and stretched in water at 90 °C; at Cassino the milk is pasteurised and set with a starter and calf rennet. The butter comes from cream skimmed from milk or whey. Made in 8 steps over 8.2 days – 8.3 days. The longest step, dry in a cold room, takes 7 days (ARSIAL 2019) and runs at 6–8 °C (ARSIAL 2019).
| Main step | 7 daysReported[arsial-scheda][onaf-sheet] | Dry in a cold room |
|---|---|---|
| Temperature | 6–8 °CReported[arsial-scheda][onaf-sheet] | Dry in a cold room |
Unlike burrata, which holds cream and curd shreds, burrell' holds solid butter, churned from cream that rose on the milk (Picinisco) or from the fat of the whey (Cassino). Lazio lists it as a dairy preparation, not as a cheese.
The Cassino version uses pasteurised milk; the Picinisco version uses raw milk, rests the curd a day and is then kept at 6–8 °C.
Every number is labelled with how it is known. How this atlas is made
An old product of the central-southern Apennines, once used as barter in the local economy. It is cited in the INSOR Atlante dei prodotti tipici as a cheese of that tradition. Today it is made in small amounts for local buyers.
