Kamil Perry
Burrata is an Italian cheese made from mozzarella and cream. It was developed in the 20th century in the Puglia region of southern Italy and is now also produced in North America. The outer shell of burrata is made of soft mozzarella, while the inside contains stracciatella and clotted cream, giving it a soft, creamy texture and a buttery flavour. The cheese is best served fresh at room temperature and can be paired with olive oil and crusty bread, or used in salads and pizzas.
| Characteristics | Values |
|---|---|
| Main ingredients | Mozzarella, Cream |
| Other ingredients | Cow's milk, Buffalo milk, Rennet |
| Region | Puglia, Italy |
| Texture | Soft, Creamy, Buttery, Loose, Rich, Oozy |
| Taste | Sweet, Milky, Balanced, Mild, Smooth, Fresh |
| Serving suggestions | With ripe tomatoes, basil, crusty bread, olive oil, ripe berries, honeydew melon |
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What You'll Learn
Mozzarella is used in the outer shell
Burrata is an Italian cheese made from mozzarella and cream. It was first developed in the Puglia region of southern Italy in the 20th century, with some sources dating its invention to the 1950s. The cheese is made by forming a pouch from still-hot mozzarella, which is then filled with scraps of leftover mozzarella and topped off with fresh cream. This outer shell is made of soft mozzarella and has a similar appearance to fresh mozzarella. However, unlike mozzarella, which is made from stretched curds throughout, burrata has a centre made from a mixture of fresh cream and curds. This gives burrata a softer, creamier, and more spreadable texture than fresh mozzarella.
The outer shell of burrata is made of mozzarella, which contributes to the overall flavour and texture profile of the cheese. While burrata and mozzarella have similar flavour notes, burrata has a more decadent, concentrated milky taste and a hint of sweetness from the cream. The addition of cream to the mozzarella in the centre of burrata gives it a looser, richer texture compared to fresh mozzarella.
Mozzarella is an essential ingredient in burrata, forming the outer shell and contributing to its unique characteristics. The use of mozzarella in the outer shell gives burrata its recognisable appearance, while the cream-filled centre enhances the flavour and texture, creating a delightful contrast that has made burrata a popular cheese in Italian cuisine.
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Stracciatella is used in the creamy centre
Burrata is an Italian cheese made from mozzarella and cream. Its exterior resembles fresh mozzarella, but its interior is notably different. When you cut into burrata, you'll find a creamy core of stracciatella, a mixture of stringy mozzarella curds and cream. This soft, creamy centre gives burrata its distinctly buttery flavour and texture, setting it apart from mozzarella.
Stracciatella is a mixture of small cheese curds and cream. The curds are made from stretching and pulling mozzarella, a process that gives stracciatella its signature stringy texture. The creamy texture of stracciatella is what gives burrata its soft, spreadable consistency.
The process of making burrata always involves filling the mozzarella pouch with stracciatella. To make stracciatella, leftover mozzarella scraps are combined with fresh cream. This mixture of cream and curds is then stuffed into the mozzarella pouch, creating the signature creamy centre of burrata.
The creamy core of burrata is what makes it so unique. While it resembles mozzarella on the outside, the addition of stracciatella gives burrata a softer, richer texture. This contrast in textures is what makes burrata such a delightful cheese to indulge in, especially when scooped up with a slice of crunchy Italian bread.
Stracciatella is not only used in burrata but also has other culinary applications. Its creamy texture makes it a versatile ingredient that can be used in various dishes. It can be enjoyed on its own or used as a topping or filling, adding a creamy element to both sweet and savoury creations.
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Cow's milk is used as the main ingredient
Burrata is a soft, fresh Italian cheese made from cow's milk. The exterior of burrata resembles fresh mozzarella, but the inside has a surprise: a gooey, creamy mixture of cream and small mozzarella curds, known as stracciatella. This soft shell wrapped around a creamy centre delivers a clash of sensations and a buttery consistency.
The outer shell of burrata is made of mozzarella, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. The creamy core gives burrata its distinctly buttery flavour and texture, and the inside is softer and creamier than fresh mozzarella. This is also what makes the cheese extremely spreadable, making it a perfect pair for a slice of toasted bread.
Burrata is made from cow's milk, rennet, and cream. It may have origins dating back to about 1900, first produced at the Bianchino brothers' farm in the town of Andria. More recent records show 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.
Burrata is best served fresh at room temperature. It is often drizzled with olive oil and scooped up with crunchy Italian bread. It can also be served over a salad, with fruit, or as a pizza topping.
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Clotted cream is used to fill the pouch
Burrata is an Italian cheese made from mozzarella and cream. Its exterior, or outer casing, is made of solid cheese—usually mozzarella—while its interior contains stracciatella and clotted cream, resulting in a soft, buttery texture.
To make burrata, hot cheese is formed into a pouch. This pouch 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 into a topknot, and moistened with whey.
The creamy core of burrata is what gives it its distinctly buttery flavour and texture. This creaminess also makes the cheese extremely spreadable, making it a perfect pair for bread or crackers.
Burrata's centre is made from a mixture of fresh cream and curds, resulting in a looser, richer texture than mozzarella. This mixture is called stracciatella, which is a combination of stringy mozzarella curds and cream.
Burrata is best served fresh and at room temperature. It can be enjoyed on its own with a drizzle of olive oil and crusty bread, or paired with fruits and berries. It can also be served over a salad or as a pizza topping, as long as it is added after baking to preserve its texture.
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Buffalo milk is occasionally used as a substitute
Burrata is a type of Italian cheese made from cow's milk. However, buffalo milk is occasionally used as a substitute. This substitute is made from the milk of buffalos that graze on the plateaus of Apulia, resulting in full-bodied milk for the creameries.
Burrata 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. The outer casing of burrata is made of solid cheese, while the inside contains stracciatella and clotted cream, giving it a soft and creamy texture.
Mozzarella and burrata bear a resemblance in both flavour and ingredients, and they can be used interchangeably in recipes. However, burrata has a creamier and looser texture due to the cream. Fresh mozzarella is a better choice for melting as burrata loses its creamy centre when melted.
Burrata is best served fresh and at room temperature. It can be paired with olive oil and scooped up with crunchy Italian bread, or served over a salad, with fruit, or as a pizza topping.
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Frequently asked questions
Burrata is an Italian cheese made from mozzarella and cream. The outer shell is made from soft mozzarella, while the inside is a mixture of cream and small mozzarella curds.
Burrata is a relatively young Italian cheese that was developed in the 20th century. It is made by forming hot cheese into a pouch, filling it with scraps of leftover mozzarella, and topping it off with fresh cream.
Mozzarella and burrata have similar flavours and appearances, but burrata has a softer, creamier texture due to its creamy core. Burrata is also richer and more decadent than mozzarella.
