Patrick Oconnell
Burrata is a luxurious, creamy, and buttery Italian cheese that has gained popularity in recent years. It is made in a similar way to mozzarella but differs in texture and taste. Burrata's unique texture and taste make it a perfect choice for anyone looking to branch out and try something new. It is best enjoyed at room temperature, so remember to take it out of the refrigerator at least 30 minutes before serving.
| Characteristics | Values |
|---|---|
| Texture | Smooth, silky, gooey, creamy, soft, and spreadable |
| Taste | Rich, buttery, milky, and subtly sweet |
| Ideal temperature | Room temperature |
| Origin | Apulia region of Southern Italy |
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What You'll Learn
Burrata's taste and texture
Burrata is a luxurious, creamy, and gooey Italian cheese with a rich, buttery flavour. It is made from fresh cow's milk, though originally it was made with goat's milk, using a process similar to that of mozzarella cheese. The outer shell of the cheese is made of mozzarella, while the inside is filled with a mixture of cream and curd. The result is a smooth and silky texture with a rich and buttery taste.
Burrata is best enjoyed at room temperature, allowing the cheese to soften and the flavours to fully develop. Its luxurious creaminess and delicate flavour make it a delightful addition to any dish. When you cut into the ball of burrata, the creamy inside will ooze out, providing two different textures of the same cheese. This contrast of textures is one of the unique characteristics of burrata.
The process of making burrata begins by heating milk and adding rennet to form curds. These curds are then stretched and formed into a pouch, which is filled with the cream and curd mixture. The pouch is carefully sealed, ensuring the creamy filling stays intact. This filling, called stracciatella, gives burrata its signature taste and texture.
Burrata's versatility extends beyond its role as a garnish or ingredient in light recipes like salads. It can also be the star of a dish, with its rich flavour shining through even without fancy additions or excessive sauces and spices. Whether enjoyed as a simple appetiser or a gourmet ingredient, burrata is sure to impress.
While burrata and mozzarella share similar early production steps, the key difference lies in the final stages. For burrata, some heated curds are stretched and soaked in cream, resulting in its distinct texture and taste. This additional step sets burrata apart from mozzarella, creating a unique cheese experience.
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How to serve burrata
Burrata is a luxurious, creamy, and buttery Italian cheese with a rich flavour. It is made from fresh cow's milk using a process similar to that of mozzarella cheese. The outer shell of the cheese is made of mozzarella, while the inside is filled with a mixture of cream and curd.
On a Charcuterie Board
Burrata's two textures and creamy flavour make it a perfect addition to a charcuterie board. Serve it with a drizzle of extra virgin olive oil and flaky sea salt, which will exalt its fresh, tangy flavour.
With Bread
You can serve burrata with homemade bread. For instance, you can pair it with pan-seared tomatoes and top it with burrata.
On a Pizza
You can put burrata on a pizza straight out of the oven. It goes well with fresh tomatoes and arugula, or prosciutto.
In a Salad
Burrata is an excellent addition to a salad. It can be used as a garnish on different Italian dishes or in light recipes like a caprese salad.
On Its Own
Burrata's rich flavour can shine on its own. It does not need to be fancied up with sauces or spices. It is best enjoyed at room temperature, so remember to take it out of the refrigerator at least 30 minutes before serving to allow the cheese to soften and the flavours to fully develop.
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Burrata's origin
Burrata is a luxurious and creamy Italian cheese that has gained popularity in recent years. It is a type of fresh cheese that originates from the Apulia region in Southern Italy, specifically from the province of Bari. It is produced from cow's milk, rennet, and cream.
Burrata was created in the early 1900s, possibly in the 1920s, under the shade of a castle in Italy's Apulia region. It was born out of a need to minimise food waste and is a delicious example of human ingenuity. The cheese was likely first developed by local cheesemaker Lorenzo Bianchino Chieppa, though there is no written trace of this claim, which has led to tension among major Andria burrata makers who also claimed to have invented it.
The process of making burrata starts by heating the cow's milk and adding rennet to form curds. These curds are then stretched and formed into a pouch-like shape, which is then filled with a mixture of cream and more curd, called the stracciatella. The pouch is carefully sealed to ensure the creamy filling stays intact, creating a contrast of textures when you cut into the cheese.
Burrata is best enjoyed at room temperature, so it is recommended to take it out of the refrigerator at least 30 minutes before serving to allow the cheese to soften and the flavors to fully develop. Its luxurious creaminess and delicate flavor make it a delightful addition to any charcuterie board or fresh salad.
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How to make burrata
Burrata cheese is a luxurious, creamy Italian cheese with a rich and buttery taste. It has a unique texture, with a solid exterior and a gooey, oozy, creamy inside. The cheese is made from fresh cow's milk, in a process similar to that of making mozzarella.
Firstly, you will need to source some fresh mozzarella curd. Most of this will form the shell of the burrata, with about a quarter of it used to make the stracciatella filling. You can buy mozzarella curd from a local cheesemaker, cheesemonger, or speciality store, or even online. Alternatively, you can make your own curd from scratch using fresh pasteurized milk, citric acid, rennet, and salt.
Once you have your curd, you will need to warm some milk and add citric acid to curdle it. Drain the curds and stretch them to form the mozzarella shell. You can then combine cream and curd in a bowl to create the stracciatella filling.
Next, shape a pocket with the mozzarella and fill it with the cream mixture. Pull up the sides of the mozzarella shell and pinch tightly to seal the pocket. Dipping the sealed end in hot water will help to secure the closure.
Finally, allow your burrata to cool in ice water. It is now ready to be enjoyed! Remember, making burrata requires some skill and practice, so don't be discouraged if your first attempt doesn't turn out perfectly.
Burrata is best enjoyed fresh and at room temperature, so it is recommended to consume it within five days. It is a delightful addition to a charcuterie board or a fresh salad, and it pairs well with crackers, bread, fruit, and cured meats. You can also get creative and add it to pasta dishes or use it as a garnish for Italian dishes.
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Burrata's popularity
Burrata is a luxurious, creamy, and gooey Italian cheese that has gained popularity in recent years. It is a type of fresh cheese that originates from the Apulia region in Southern Italy, specifically from the province of Bari in the Puglia region. It is believed to have been created in the early 1900s, particularly in the 1920s, as a way to use up leftover mozzarella curd from the cheesemaking process.
The popularity of burrata has also been enhanced by its versatility in various dishes. It can be enjoyed as a simple appetizer or as a star ingredient in gourmet dishes. Its luxurious creaminess and delicate flavour make it a perfect addition to charcuterie boards, fresh salads, or as a garnish on different Italian dishes. The cheese's ability to elevate simple recipes while also complementing more complex culinary creations has contributed to its widespread adoption among both home cooks and professional chefs.
Furthermore, burrata's popularity has been fuelled by its presence on social media. It has become a trendy cheese, with its gooey, stretchy texture and visually appealing appearance drawing attention on various online platforms. Social media users often share images and videos of burrata, showcasing its unique characteristics and tempting others to try it. This online exposure has undoubtedly contributed to its growing fame and recognition worldwide.
Lastly, the rise in popularity of burrata can be attributed to its availability and accessibility. While it initially had a higher price point due to its high-end status, increased production and demand have made it more affordable and widely available. Consumers can now find burrata in specialty stores, gourmet markets, and even some regular grocery stores, making it more accessible to a broader range of consumers. This increased accessibility has played a significant role in burrata's growing popularity.
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Frequently asked questions
Burrata cheese has a rich, buttery, milky flavour and a subtle sweetness. Its texture is smooth, silky, and gooey.
Burrata cheese is made in a similar way to mozzarella cheese. Cow's milk (or traditionally goat's milk) is heated and set with rennet or a special enzyme until it separates into curds and whey. The curds are then heated in boiling water until they are stretchy and can be formed into a ball. The cheesemaker then stretches out some of the heated curds into long strands and soaks them in cream. This gives burrata its unique taste and texture.
Burrata is best enjoyed at room temperature, so it should be taken out of the refrigerator 30 minutes before serving. It is often served as an appetizer or garnish, or used in light recipes such as salads.
