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A small pear-shaped cows"-milk cheese made in the Puglia and Calabria areas of Southern Italy. Cheeses are made by the "pasta filata" method, and moulded round a pat of sweet butter. They are then ripened for a few weeks before being eaten with bread, spread with the buttery heart of the cheese. Export cheeses are dipped in wax to help their keeping qualities. See also "Butirri"; "Burielli"; "Pasta filata" and "Provola/Provole/Provolone"

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