Frederic Melton
Burrata is a soft, fresh Italian cheese made from cow's milk or occasionally buffalo milk. It is made by forming the warm, fresh milk into curds, which are then stretched and kneaded to create a pouch. This is then filled with scraps of mozzarella and cream and sealed to create a dumpling-like shape. The higher fat content of buffalo milk gives the cheese a grassier, cowier flavour and a whiter, thicker consistency. Burrata is a speciality of the Puglia region of southern Italy and was first developed in the early 1900s, although some sources claim it was invented in the 1950s.
| Characteristics | Values |
|---|---|
| Milk Source | Cow's milk, occasionally buffalo milk |
| Region | Puglia, Italy |
| Texture | Soft, creamy, loose, stretchy |
| Taste | Rich, buttery, decadent, milky, sweet |
| Milk Fat Content | Higher in buffalo milk |
| Milk Protein Content | Higher in buffalo milk |
| Milk Lactose Content | Higher in buffalo milk |
| Milk Vitamin Content | Higher in buffalo milk |
| Milk Mineral Content | Higher in buffalo milk |
| Colour | Whiter with buffalo milk |
| Flavour | Grassier and "cowier" with buffalo milk |
| Shelf Life | Shorter for buffalo milk cheese |
| Production Time | Almost twice as long for buffalo milk cheese |
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What You'll Learn
- Burrata is made from cow's milk, rennet, and cream
- It is sometimes made from buffalo milk, which has a higher fat content
- Buffalo milk is harder to source and has a shorter shelf life
- The cheese is produced in Puglia, Italy, and was invented in the 1900s
- Burrata is a type of cow's milk, fresh mozzarella with a liquified centre
Burrata is made from cow's milk, rennet, and cream
Burrata is a soft, fresh Italian cheese made from cow's milk, rennet, and cream. It was developed in the 20th century in the Puglia region of southern Italy and is now a speciality of that region. The cheese is made by first curdling warm cow's milk with rennet. The resulting mozzarella curds are then plunged into hot whey or lightly salted water, kneaded, and pulled to create stretchy strings. The still-hot cheese is then formed into a pouch, which is filled with scraps of leftover mozzarella and topped off with fresh cream. The finished burrata is traditionally wrapped in asphodel leaves and tied with a brioche-like topknot.
Burrata has a soft texture and a rich, buttery flavour. Its exterior resembles fresh mozzarella, but the inside contains a mixture of cream and small cheese curds, giving it a unique, oozy consistency. This combination of cream and curds is what sets burrata apart from mozzarella, which is made from stretched curds throughout. The cream also contributes to burrata's higher fat content compared to mozzarella.
While burrata is traditionally made with cow's milk, it can also be produced using buffalo milk. Buffalo milk is richer in fat, protein, lactose, vitamins, and minerals, resulting in a whiter and thicker cheese with a grassier flavour. In North America, burrata is often made with buffalo milk due to the limited availability of buffalo and the preference for cow's milk.
The process of making burrata involves carefully controlling the cheese-making process, including the heating of milk, to preserve its flavour. This attention to detail is part of what gives burrata a premium-product status, even when produced commercially in factories. The popularity of burrata has led to its production in new regions, such as North America, where it is now made with cow's or buffalo milk.
Burrata's versatility and indulgent qualities have contributed to its immense popularity. It can be enjoyed on its own or used in dishes like caprese salad or sandwiches. However, its widespread use also risks making it trite, highlighting the importance of utilising this cheese thoughtfully in culinary creations.
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It is sometimes made from buffalo milk, which has a higher fat content
Burrata is a soft, fresh Italian cheese made from cow's milk. However, it is sometimes made from buffalo milk, which has a higher fat content. In fact, buffalo milk has almost double the fat content of cow's milk, as well as higher protein, lactose, vitamin, and mineral content. This results in a whiter and thicker cheese with a grassier, "cowier" flavor.
The process of making burrata from buffalo milk is similar to that of using cow's milk, but it takes almost twice as long. This, along with the shorter shelf life of buffalo milk cheese, makes domestic production and distribution more challenging. As a result, burrata made from buffalo milk is less commonly found outside of Italy.
Burrata made from buffalo milk is known as "burrata di bufala" in Italian. It is considered a premium product and is highly regarded for its flavor and texture. The higher fat content of buffalo milk gives burrata a richer, creamier texture and a more decadent taste.
While burrata made from cow's milk is more common, especially in the United States, the use of buffalo milk adds a unique dimension to the cheese's flavor and texture. The higher fat content of buffalo milk contributes to a more indulgent and luxurious cheese experience.
In summary, while burrata is typically made from cow's milk, the use of buffalo milk as an alternative offers a distinct variation with enhanced richness and flavor due to its higher fat content. This variation is less widely available but is prized by cheese enthusiasts for its exceptional quality.
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Buffalo milk is harder to source and has a shorter shelf life
Burrata is a soft, fresh Italian cheese that is typically made from cow's milk. However, it can also occasionally be made from buffalo milk, which is known as "di bufala" in Italian. Buffalo milk has a higher fat content than cow's milk, resulting in a whiter and thicker consistency for the cheese.
While buffalo milk burrata may be more common in Italy, it is harder to source in other parts of the world. This is because the process of making cheese from buffalo milk takes almost twice as long compared to cow's milk. The longer production time and the shorter shelf life of buffalo milk make it more challenging to produce and distribute on a large scale, particularly for markets outside of Italy.
The higher fat content in buffalo milk gives the cheese a grassier and more "cow-like" flavor. The increased fat content also contributes to a richer and creamier texture. These factors make buffalo milk burrata a rare and prized delicacy.
The process of making burrata from buffalo milk is similar to using cow's milk. The milk is heated and combined with rennet to form cheese curds, which are then stretched and kneaded. The stretched curd is shaped into a pouch, filled with cream and fresh curds, and then sealed to create the signature dumpling-like shape.
Despite the challenges of sourcing and the shorter shelf life, buffalo milk burrata is highly regarded for its unique flavor and texture. It is a traditional and authentic Italian cheese that is worth seeking out and enjoying in its simplest form, perhaps drizzled with extra virgin Italian olive oil and a pinch of flaky salt.
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The cheese is produced in Puglia, Italy, and was invented in the 1900s
Burrata is a soft, fresh Italian cheese made from cow's milk or occasionally buffalo milk. It is produced in Puglia, Italy, and was invented in the early 1900s, with some sources dating its invention to the 1920s or 1950s.
Burrata is a speciality of the Puglia region in southern Italy. The cheese is believed to have originated in the town of Andria, specifically at the farm of the Bianchino brothers, Lorenzo and Vincenzo. According to lore, Lorenzo Bianchino created burrata on a cold and harsh winter day when heavy snow prevented him from selling his handmade mozzarella in town. Not wanting his cheese to spoil, he combined the mozzarella scraps, curds, and cream to create burrata.
The outer casing of burrata is made of solid cheese, typically mozzarella, while the inside contains a mixture of cream and fresh curds, resulting in an unusual, soft texture. This combination of mozzarella and cream gives burrata a rich, creamy, and decadent flavour. The name "burrata" translates to "buttery" or "buttered" in Italian, reflecting its creamy texture and taste.
The process of making burrata starts similarly to other cheeses, with cultures and rennet added to warm, fresh milk to initiate curdling. However, what sets burrata apart is how the fresh mozzarella curds are then plunged into hot whey or lightly salted water, kneaded, and stretched to form long strings. These stretched curds are then shaped into a pouch, filled with cream and curds, and sealed to create the dumpling-like shape that burrata is known for.
In November 2016, "burrata di Andria" became a protected geographical indication (PGI) product, meaning that all stages of production, from raw material processing to the final product, must take place within the Puglia region. This ensures the authenticity and quality of burrata produced in its region of origin.
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Burrata is a type of cow's milk, fresh mozzarella with a liquified centre
Burrata is a type of fresh Italian cheese made from cow's milk. It is made in a similar way to mozzarella, with rennet used to curdle the warm milk. However, burrata is distinct from mozzarella in that the curds are stretched to create a pouch, which is then filled with a mixture of cream and fresh curds. This gives burrata its signature dumpling-like shape and its soft, runny centre.
The outer shell of burrata is made of soft mozzarella, and the inside contains a mixture of small cheese curds and cream, giving it a rich and creamy texture. The Italian word "burro" translates to "butter", reflecting the rich and creamy nature of the cheese. Burrata is often described as "buttery" and is known for its supreme balance of flavour and texture. While it has similar flavour notes to fresh mozzarella, burrata has a more decadent, concentrated milky taste and a hint of sweetness.
Burrata is a speciality of the Puglia region of southern Italy, where it is produced from cow's milk, rennet, and cream. It may have origins dating back to around 1900, when it was first produced at the Bianchino brothers' farm in the town of Andria. More recent records suggest that Lorenzo Bianchino of the Piana Padura farm first developed the product in 1956. In November 2016, burrata di Andria became a protected geographical indication (PGI) product, meaning that all operations, from the processing of raw materials to the production of the finished product, must take place in the defined geographical area of the Puglia region.
While burrata is traditionally made with cow's milk, it can also be made with buffalo milk, which is more common in Italy. Buffalo milk has a higher fat content than cow's milk, resulting in a whiter and thicker consistency. It also has a grassier and "cowier" flavour. However, due to the lack of buffalo and the abundance of cows in the US, burrata is typically made with cow's milk.
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Frequently asked questions
Burrata cheese is typically made from cow's milk, but it can also be made from buffalo milk. In Italy, it is more common to use buffalo milk, whereas in the US, cow's milk is more widely used.
Buffalo milk has a higher fat content than cow's milk, resulting in a whiter, thicker, and creamier cheese. It also has more protein, lactose, vitamins, and minerals.
Buffalo milk burrata, or burrata di bufala in Italian, is rare outside of Italy. However, some speciality cheese shops may stock it, and it can be imported or purchased online.
