Manteca Podolico Colantuano

Butter in cheese? Yes, butter in cheese. Before the advent of refrigeration, the shepherds figured out a way to preserve this intensely flavored butter.

Manteca is a double-layered cheese whose center is made from butter. This is encased in a firm, spun-curd cheese. (pasta filata) Both products are obtained from the caciocavallo Podolico cheesemaking progress.

The Manteca (butter) rises to the surface. It is collected in a cloth and allowed to stand overnight. The next day, the butter is then wrapped in envelopes of spun-curd cheese.

Manteca is straw-yellow in colour and has an intense, rich flavor. It is a typical dairy product of southern Italy and generally weighs from 400 to 500 g.

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                    If you would like to make a retail purchase please visit Abruzzo Pantry