Manteche is a unique cheese which is hand shaped around a 1/2 lb. block of unsalted butter. The Provolone and butter flavors pull from each other over time, resulting in a very unique-tasting product. This pasta-filata style cheese originated in southern Italy's Basilicata and Calabria region, where butter was not often produced (in light of the region's massive consumption of olive oil), and dairies needed a way to store the butter they did produce in times before refrigeration. Manteche is sometimes called burrino or butirro, and can be thought of as a butter filled burrata. But Mateche is a tangier cheese, and is best served on good bread, with a bit of butter spread down, then topped with the provolone and perhaps some chopped olives or cured ham. Gluten Free.