Patrick Oconnell
Stracciatella is a creamy Italian cheese with a rich, buttery texture and a mild, slightly sour and acidic taste. It is usually the filling of burrata, which is a rich, buttery-textured cheese that comes enclosed in a bag of mozzarella. To make stracciatella, you start with fresh mozzarella curds, which are soaked in hot water to make them pliable. The curds are then stretched into long ropes and thinner strands, cut into small pieces, and transferred to a container of cream. The mixture is stirred and left to sit until most of the cream is absorbed.
How is Stracciatella Cheese Made?
| Characteristics | Values |
|---|---|
| Type of Cheese | Fresh cheese |
| Place of Origin | Province of Foggia, Apulia region of Italy |
| Main Ingredient | Italian buffalo milk |
| Technique | Stretching (pasta filata) and shredding |
| Texture | Silky, buttery, creamy |
| Taste | Mild, a little sour and acidic |
| Colour | White |
| Best Season | Spring and summer |
| Goes Well With | Bruschetta, pasta, pizza, roasted vegetables, tomatoes, balsamic vinegar, olive oil, sea salt, black pepper, raw ham, lettuce, rocket, green beans, smoked salmon, fresh prawns |
| Calories | 90 per ounce |
| Refrigeration | Yes |
| Consumption | Within 24 hours of purchase |
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What You'll Learn
Stracciatella is made from fresh mozzarella curds
Stracciatella is a creamy, fresh Italian cheese with a mild, rich flavour. It is usually the filling of burrata, an Italian cheese from Puglia, the heel of Italy's boot. It is also one of three Italian delicacies that share the name stracciatella, the other two being a Roman soup and a gelato that originated in Lombardy.
Stracciatella is made from cultured cheese. Many mozzarella-makers use acid to coagulate milk, skipping the traditional step of adding bacteria and allowing it to culture for hours. Stracciatella made from non-cultured mozzarella tastes fine but is a little basic. In versions made from cultured mozzarella, the cheese's living microorganisms digest the lactose in the cream, causing a fermentation process that thickens the cream as the strings become tender. From a sweet, mild mixture of al dente shreds, it evolves into a thick, luscious paste with a more robust flavour and a bit of umami.
Stracciatella is best consumed within 24 hours of purchase. It goes well with tomatoes, thanks to their acidity, which matches the delicacy of the cheese. It also pairs well with raw ham, lettuce, rocket, green beans, smoked salmon, and fresh prawns. It is excellent when consumed alone and goes well with wine, such as Fiano di Avellino or Falanghina.
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Curds are soaked in hot water to make them pliable
Stracciatella is made from fresh mozzarella curds. These curds are soaked in hot water to make them pliable. This is an important step in the process of making stracciatella cheese as it prepares the curds to be stretched and shredded. The temperature of the water is also important. It should be heated to 185 degrees Fahrenheit. Once the water is heated, it is then removed from the heat source and ladled over the curds to cover them completely. The curds are then allowed to sit for about 2 to 5 minutes or until they become soft.
After the curds have been soaked in hot water and are soft and pliable, they are then stretched and pulled into long ropes and thinner strands. The thinner the strands, the better. The strands are then cut into small pieces. The small pieces of stretched curd are then transferred to a container of cream and stirred together. The mixture is then allowed to sit until most of the cream is absorbed.
The curds are soaked in hot water to make them pliable because pliable curds can be stretched and pulled into long ropes and thinner strands. This process of stretching and pulling the curds is what gives stracciatella cheese its unique texture. The curds are also stirred and pressed together until they become stretchy and shiny. This process of stirring and pressing the curds is important to incorporate the cream and create a homogeneous mixture.
The curds are soaked in hot water to make them pliable as this is an important step in creating the unique texture of stracciatella cheese. The hot water helps to soften the curds, making them easier to stretch and shred. This process of stretching and shredding the curds is what creates the small shreds that stracciatella cheese is known for. The curds are stretched into long ropes and then thinner strands, which are then cut into small pieces. The small pieces of curd are then mixed with cream to create a smooth and creamy cheese.
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Curds are stretched into long ropes and thinner strands
Stracciatella is a creamy, decadent Italian cheese with a mild, rich, and slightly sour and
The process of stretching the curds is an important step in the creation of stracciatella cheese. It involves taking the pliable curds and applying gentle pressure to draw them out into long ropes. This can be done by hand or with the assistance of a machine. The ropes are then further stretched and thinned to create delicate strands. This stretching and shredding technique is known as "pasta filata" in Italian and gives stracciatella its characteristic texture.
The stretching process is not only important for achieving the desired texture but also plays a role in the overall quality of the cheese. The gentle stretching action helps to align the protein molecules within the curds, resulting in a smoother and more uniform final product. Additionally, this step can impact the cheese's melting properties, making it ideal for use in dishes where melting is desired, such as on pizza or pasta.
The thinner strands of cheese created during this process contribute to the unique mouthfeel of stracciatella. When these strands are cut into small pieces and mixed with cream, they form a silky, buttery, and creamy cheese that is versatile and pairs well with various dishes. The stretching and thinning process also affects the overall appearance of the cheese, contributing to its shredded and stringy look.
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Strands are cut into small pieces and stirred with cream
Stracciatella is a creamy, decadent Italian cheese with a mild and slightly sour and acidic taste. It is made by cutting mozzarella curds into thin strands and stirring them into cream.
To make stracciatella, start by cutting the mozzarella curds into thin strands. You can do this by hand or with a shredder. The curds should be pliable before shredding, so it is best to soak them in hot water first. Next, transfer the shredded curds to a container of cream. Stir the curds and cream together and let the mixture sit until most of the cream is absorbed. The cream causes the strands to become tender, resulting in a thick, luscious paste with a robust flavour.
Stracciatella is typically used as the filling for burrata, a rich, buttery cheese enclosed in a bag of mozzarella. It is also delicious on its own or as a topping for bruschetta, pizza, or pasta. When served with roasted root vegetables, stracciatella provides a perfect combination of salty and sweet flavours. It also pairs well with tomatoes, as its creamy texture and mild flavour complement their acidity.
Stracciatella is best when fresh and should be refrigerated and eaten as soon as possible, preferably within 24 hours of purchase. This delicious Italian cheese is a wonderful addition to any meal, whether enjoyed alone or paired with other foods.
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The cheese is best when fresh and should be eaten quickly
Stracciatella is a fresh cheese, and like many fresh cheeses, it is best when consumed as soon as possible. In fact, it is recommended that stracciatella cheese be eaten within 24 hours of purchase. This is because the cheese is at its most flavoursome and creamy when fresh.
Stracciatella is typically made from Italian buffalo milk, although it can also be made from cow's milk. It is produced using a stretching (pasta filata) and shredding technique. The name, in fact, comes from the Italian word 'straccia', meaning 'rag' or 'shred'. The cheese is made from mozzarella curds, which are soaked in hot water to make them pliable. They are then stretched into long ropes and then pulled into thin strands. These strands are then cut into small pieces and stirred through cream. The mixture is then refrigerated until the cream is absorbed.
The cheese is typically used as the filling for burrata, which is a rich, buttery cheese enclosed in a bag of mozzarella. It is also delicious on its own, or spread on toast drizzled with olive oil and sprinkled with salt and pepper. It pairs well with acidic foods like tomatoes and balsamic vinegar, and foods with a salty flavour like prosciutto and raw ham.
Stracciatella is a versatile cheese, and its mild, creamy flavour means it can be paired with a variety of dishes. However, it is best enjoyed when fresh, so it should be eaten quickly.
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Frequently asked questions
Stracciatella is a creamy, fresh Italian cheese with a mild and slightly sour and acidic taste. It is usually the filling of burrata.
Stracciatella is made from fresh mozzarella curds. The curds are soaked in hot water to make them pliable, then stretched into long ropes and thinner strands. The strands are then cut into small pieces and transferred to a container of cream. The mixture is stirred and left until most of the cream is absorbed.
Mozzarella is made from either cow's or buffalo milk, while stracciatella is made from Italian buffalo milk. Mozzarella is also made into balls or stretched to wrap burrata, while stracciatella is made by shredding mozzarella curds and soaking them in cream.
Stracciatella is a very versatile cheese and can be served in many ways. It can be spread on toast with extra virgin olive oil and sprinkled with flaky sea salt and freshly ground black pepper for bruschetta. It can also be added to a tomato sauce and prosciutto pizza straight out of the oven or paired with fresh pasta.
Stracciatella di bufala is a cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy. It is made using a stretching (pasta filata) and shredding technique, which gives it its name, which means "a little shred" in Italian.
