Randy Chandler
Burrata is a rich, fresh Italian cheese with a soft shell and a creamy centre, giving it a buttery consistency. It is made from mozzarella and cream, with a solid cheese exterior and a centre of stracciatella and clotted cream. It is often described as mozzarella's more indulgent cousin, with a decadent, concentrated milky taste and a sweetness that is reminiscent of rich cream. Burrata is best enjoyed fresh, within a day of being made, and served at room temperature. It is a speciality of the Puglia region of southern Italy and is commonly used in pasta, pizza, and sandwiches.
| Characteristics | Values |
|---|---|
| Type of Cheese | Italian |
| Main Ingredients | Mozzarella, Cream, Rennet, Cow's Milk (occasionally Buffalo Milk) |
| Texture | Soft, Creamy, Buttery |
| Taste | Sweet, Milky, Rich |
| Best Served With | Bread, Tomatoes, Basil, Olive Oil, Berries, Melon |
| Best Used In | Pasta, Pizza, Sandwiches, Salads |
| Best Temperature | Room Temperature |
| Best Time to Eat | Within a Day of Being Made |
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What You'll Learn
Burrata is a real Italian cheese
Burrata is indeed a real Italian cheese. It is a speciality of the Puglia region of southern Italy and is produced from cow's milk, rennet, and cream. It is made from mozzarella and cream, with the outer casing being solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture.
Burrata is a relatively young cheese, with origins dating back to around 1900, though it was likely first developed in 1956. It is made by forming the still-hot cheese into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. The finished product is traditionally wrapped in asphodel leaves, tied to form a topknot, and moistened with whey.
Burrata is often described as "buttery" and has a distinctly rich, creamy texture and flavour. It is best enjoyed fresh and within a day of being made, as waiting too long can dilute the taste and texture. It is typically served at room temperature and paired with salt, olive oil, and bread, or with ripe tomatoes, basil, and crusty bread. It is also commonly used as a topping for pizza and sandwiches, or as a creamy addition to pasta dishes.
Burrata's soft, creamy texture and mild, sweet flavour make it a versatile cheese that can be enjoyed in a variety of dishes or simply on its own with some fresh, crispy bread. Its unique characteristics and Italian origins make it a true delicacy for cheese lovers around the world.
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It is made from mozzarella and cream
Burrata is an Italian cheese made from mozzarella and cream. It is a speciality of the Puglia region of southern Italy and is produced from cow's milk, rennet, and cream. The outer casing of burrata is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture.
Mozzarella and burrata look similar on the outside, but they are not the same. Burrata is often described as "buttery" due to its rich, creamy texture. The exterior of burrata resembles fresh mozzarella, but the inside of a ball of burrata is softer and creamier, containing a mixture of stringy mozzarella curds and cream. This creamy core gives burrata its distinctly buttery flavour and texture, making it extremely spreadable and perfect for spreading on a slice of toasted bread.
The process of making fresh burrata involves artisans achieving the perfect texture through feel and experience alone. Using either pasteurized or raw milk, large vats are filled and heated, allowing nothing but rennet to slowly curdle the milk. Once formed, the curds are dropped into hot whey and left to blend into a flexible paste. Workers then carefully weave and pull the curd, developing a spun consistency similar to stretched curd cheeses. When the desired texture is attained, it is formed into a soft pouch and packed with torn strings of mozzarella and cream before being knitted shut at the top.
Burrata is best enjoyed fresh and within a day of being made, as waiting too long can dilute its taste and texture. It is often served at room temperature and paired with salty or sour foods like ripe tomatoes, basil, and crusty bread, or with sweet foods like ripe berries and honeydew melon. In Italy, burrata is commonly used as a topping for pizza, sandwiches, and appetizers with prosciutto and anchovies. It is also used in simple pasta recipes, added directly to the plate after the fire is turned off to avoid cooking the cheese.
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It is best served fresh
Burrata is a fresh Italian cheese made from cow's milk or, occasionally, buffalo milk. It is a speciality of the Puglia region of southern Italy. The cheese is made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella, a mixture of stringy mozzarella curds and cream, and clotted cream, giving it an unusual, soft texture.
Because of its fresh and creamy texture, burrata is best served fresh. It is best enjoyed within a day of being made, as waiting too long would risk the taste and texture being diluted. The cheese should be served at room temperature, and removed from the refrigerator about 30 minutes before serving. This allows the cheese to be more flavourful, especially when combined with other ingredients.
Burrata is often served with bread, ripe tomatoes, basil, and a light drizzle of olive oil. It can also be served with ripe berries and honeydew melon. It is commonly added to pasta dishes, pizzas, and sandwiches to make them creamier. It can be used as a topping for pizza, or in appetizers with prosciutto crudo and anchovy fillets.
Burrata is not suitable for cooking, as it should not be heated. It is always added to dishes after they have been cooked. It is also one of the few cheeses that can be eaten with seafood.
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Burrata is rich and buttery
Burrata is a rich and buttery Italian cheese, often described as the more indulgent cousin of mozzarella. While it may resemble a ball of fresh mozzarella from the outside, the inside of a burrata holds a creamy surprise. Cut into it and you will find a soft, creamy mixture of stringy mozzarella curds and cream, known as "'stracciatella'", which gives burrata its distinctly rich and buttery flavour and texture. This soft, creamy core is encased in an outer shell made of solid mozzarella cheese.
Burrata is a speciality of the Puglia region of southern Italy, specifically the town of Andria, where it is said to have originated on the Bianchino brothers' farm in 1900. However, more recent records suggest that it was first developed in 1956 by Lorenzo Bianchino of the Piana Padura farm. In November 2016, burrata di Andria became a protected geographical indication (PGI) product.
The process of making burrata involves artisans achieving the perfect texture by relying on touch and experience. Large vats of milk are heated, allowing rennet to slowly curdle the milk. Once formed, the curds are dropped into hot whey and left to blend into a flexible paste. Workers then carefully weave and pull the curd, developing a spun consistency. When the desired texture is achieved, the burrata is formed into a soft pouch, packed with torn strings of mozzarella and cream, and sealed at the top.
Burrata is best enjoyed fresh, within a day of being made, as waiting too long can dilute its flavour and texture. It is typically served at room temperature, paired with ripe tomatoes, basil, and crusty bread, or with ripe berries and honeydew melon. It is also commonly used as a topping for pizza, pasta, and sandwiches, adding a creamy texture and rich flavour to the dish.
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It is best served with bread, tomatoes, and olive oil
Burrata is a rich, fresh Italian cheese with a buttery flavour and a soft texture. It is made from mozzarella and cream, with a solid outer casing of cheese and a soft, creamy centre. This indulgent cheese is best served fresh, at room temperature, and pairs well with bread, tomatoes, and olive oil.
When serving burrata, it is recommended to remove it from the refrigerator 30 minutes before serving to allow it to reach the optimal temperature and enhance its flavour. This is especially important if you plan to combine it with other ingredients, such as bread, tomatoes, and olive oil.
The soft and creamy texture of burrata makes it ideal for spreading on a slice of toasted or crunchy Italian bread. The contrast between the crisp bread and the creamy cheese creates a delightful sensory experience.
Burrata is often served with ripe tomatoes, which provide a fresh and tangy flavour that complements the richness of the cheese. A light drizzle of olive oil adds a fruity and slightly bitter note to the dish, enhancing the overall flavour profile.
In Italy, burrata is sometimes served as a side dish with just salt, olive oil, and bread. This simple preparation allows the unique taste and texture of the cheese to shine through, showcasing its high-quality ingredients and artisanal production.
While burrata is delicious when served with bread, tomatoes, and olive oil, it is also quite versatile and can be used in a variety of dishes. It is commonly added to pasta, pizza, or sandwiches to make them extra creamy. However, when using burrata in cooked dishes, it is important to remember that burrata itself should not be cooked. It should always be added at the end, after the fire has been turned off, to preserve its delicate texture and flavour.
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