Randy Chandler
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is made of a thin outer layer of mozzarella formed into a pouch and filled with soft, stringy curd and cream. It is a semi-soft, creamy, white cheese commonly made from cow or buffalo milk. Burrata is best enjoyed at room temperature and served within 48 hours of purchase. It is often served with pasta, pizza, or on a charcuterie board. When served with hot pasta, burrata melts slightly and oozes out when cut. However, baking burrata, as some do with pizza, changes its signature texture and taste.
| Characteristics | Values |
|---|---|
| Melting | Burrata cheese melts slightly when served over hot pasta or pizza. It loses its signature texture when melted in the oven. |
| Serving temperature | Burrata is best enjoyed at room temperature. It should be removed from the fridge about 30 minutes before serving. |
| Storage | Burrata should be stored in the brine and kept in the refrigerator. It can be kept for about a week. Storing burrata in water helps to maintain its soft, moist texture and keeps it from drying out. |
| Use by | Burrata is best served within 48 hours of purchase. |
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What You'll Learn
Burrata on pizza
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is made from mozzarella and cream and has a soft and creamy interior with a firm outer shell. It is best served at room temperature and within 48 hours of purchase.
Burrata has become a popular pizza topping and can be purchased at most grocery stores. It is recommended that you do not bake burrata as it is a delicate cheese and its soft and creamy texture means it will become too watery and liquidy if baked. Instead, it is best to add burrata to a pizza after it has been cooked. This will also create a contrast of hot and steaming pizza with the cool burrata.
To make a burrata pizza, first, prepare your pizza dough. You can make your own dough or purchase refrigerated pizza dough. If you are making your own, it is recommended that you use 00 flour as it allows for a softer and better dough. You should also let your pizza dough come to room temperature before trying to mold it. Stretch out your pizza dough and lay it on a flat surface, then use a rolling pin to flatten it out.
Next, prepare your pizza stone. If using a pizza stone, preheat your oven and place the stone in the oven for at least 30 minutes before cooking. Place your pizza on a pizza peel and slide it over the stone. Bake for about 8-12 minutes or until the crust is cooked.
Once the crust is cooked, remove the pizza from the oven and add the burrata. You can also add other toppings such as prosciutto, cherry tomatoes, basil, salt, and red pepper flakes. Place the pizza back in the oven and bake for an additional 3-4 minutes. The burrata should be melty and hot.
Serve the pizza immediately and enjoy the creamy, salty, and delicious flavors of the burrata pizza!
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Burrata's melting properties
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is made of a solid outer layer of mozzarella formed into a thin, hollow pouch and then filled with a mixture of cream and soft, stringy cheese curds called stracciatella. It has a milky, buttery flavor and a soft, creamy texture.
Burrata is best enjoyed at room temperature, and it is recommended to remove it from the fridge about 30 minutes before serving. This allows the stracciatella to ooze out when cut, providing a rich and indulgent experience. However, baking burrata in an oven will cause it to lose its signature texture and consistency. While it does melt, the melting properties are not ideal for cooking applications where you want the cheese to retain its shape and structure.
When served over hot pasta, burrata will slightly melt, creating a decadent and creamy dish. It can also be used on pizza, but it is recommended to add it after the pizza is baked to maintain its texture and flavor.
To store burrata, keep it in its original brine or cover it with water in an airtight container. This will help maintain its soft, moist texture and prevent it from drying out.
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Burrata's texture
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is made from mozzarella and cream and has a unique, soft texture. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream. This gives it a firm outer layer and a creamy, spreadable interior.
Burrata is similar in appearance to mozzarella, but its texture is much softer and creamier. It has a rich, buttery flavour that is not too indulgent. The cheese is best served at room temperature and is typically used within 48 hours of purchase as it does not keep well, even when refrigerated.
The process of making burrata involves plunging fresh mozzarella curds into hot whey or lightly salted water, kneading and pulling to create stretchy strings (pasta filata), and then shaping them into a pouch. This pouch is then filled with scraps of leftover mozzarella and topped off with fresh cream before being closed. The finished product is traditionally wrapped in leaves and moistened with whey.
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Burrata's origin
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is produced from cow's milk, rennet, and cream. It is a speciality of the Murgia territory, which is part of the Apulia region in southern Italy.
Burrata was created in the 1920s in a farmhouse close to Castel del Monte called Masseria Bianchini. It was invented by local cheesemaker Lorenzo Bianchino Chieppa, although there is no written trace of this, which has led to tension among major Andria burrata makers who also claimed the invention.
Burrata was born as a way of making use of leftovers from the cheesemaking process. The cream came from the dense layer formed on top of the morning milking, and the cheesemonger would make stretched-curd mozzarella, which would also have some left over. The mozzarella pieces were mixed inside the cream and used as filling for the burrata. The pouch was made by blowing inside the mozzarella, although this technique has long been abandoned for air compressors for the sake of food safety.
Burrata is best served within 48 hours of purchase. It is traditionally served at room temperature and wrapped in the leaves of asphodel, tied to form a brioche-like topknot, and moistened with whey.
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Burrata's nutritional value
Burrata is a fresh Italian cheese from the Puglia region of Italy. It is made by forming fresh mozzarella into a thin, hollow pouch, which is then filled with a mixture of cream and soft cheese curds. It has a rich, milky, and buttery flavour and a soft, creamy texture.
Burrata is a good source of calcium, with a 1/4 ball of Trader Joe's burrata containing 15% of the Daily Value. A 2oz mini BelGioioso burrata contains 700mg of calcium, which is 54% of the Daily Value. This serving size of 100g contains 250 calories, 21g of total fat, 14g of saturated fat, and 18g of protein. It also contains 304mg of sodium, which is 13% of the Daily Value.
Burrata is a semi-soft cheese with a high moisture content and should be stored in brine in the refrigerator, where it will last about a week. For the best flavour, it should be served at room temperature and ideally consumed within 48 hours of purchase.
Burrata is a delicious and creamy cheese with a unique texture and flavour that make it a popular choice for cheese lovers. Its nutritional profile, particularly its high calcium content, also makes it a nutritious option.
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Frequently asked questions
Yes, burrata cheese melts when served over hot pasta and loses its signature texture when melted in the oven. However, it is best enjoyed at room temperature to let its stracciatella ooze out when cut.
Burrata is a fresh Italian cheese from the Puglia region of Italy. It has a solid outer layer made from fresh mozzarella formed into a thin, hollow pouch and then filled with a mixture of cream and soft, stringy cheese curds.
Burrata cheese is best served at room temperature and within 48 hours of purchase. It is typically served over pasta or pizza.
