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.