Patrick Oconnell
Burrata is a fresh Italian cheese made from a mix of mozzarella and cream. It is known for its unusual soft texture and creamy, decadent flavour. But what does it smell like? Burrata is a fresh cheese, so it is best eaten as soon as possible after production. As it ages, it can develop a sour milk smell, which is a sign that the cheese has gone bad. However, some people have reported that their burrata had a strong smell upon opening the container, which was likely due to the water seeping out during shipping. Overall, burrata is said to have a subtle, sour-milk smell when fresh, with a mild, smooth, and fresh exterior and a rich, buttery inside.
| Characteristics | Values |
|---|---|
| Smell | Like milk, sour milk, or spoiled milk |
| Smell when opened | Strong, nasty smell |
| Smell when fresh | Subtle sour-milk smell |
| Smell when stale | Sour |
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What You'll Learn
How to tell if burrata has gone bad
Burrata is a fresh Italian cheese made from a mix of mozzarella and cream. The outside shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella, while the inside contains a soft, doughy, stringy mixture of mozzarella "scraps" and fresh cream.
Burrata is highly perishable and has a limited shelf life. Even when stored properly, unopened burrata will only maintain its freshness for a maximum of about two to four weeks. Once opened, the cheese will only last for two to three days. Therefore, it is best to eat burrata as soon as possible after it's made, and to eat it all on the same day that you cut into it.
To tell if burrata has gone bad, you can use your senses of smell and taste. Burrata that has gone bad will smell like sour milk. If it smells sour, it will taste sour, so there is no need to taste it—just throw it out. If the cheese tastes unpleasant but not spoiled, it is unlikely to make you sick, but it is still best to discard it.
To prolong the freshness of burrata, it is important to keep it in optimal storage conditions. This means storing it in the refrigerator at temperatures between 32°F and 40°F (0°C to 4°C). Additionally, properly wrapping the cheese in plastic will help to maintain moisture and prevent premature deterioration.
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How to store burrata
Burrata is a fresh, creamy, and delicious cheese with a relatively short shelf life. Its high moisture content encourages bacterial growth, making it more prone to spoilage than harder cheeses like Parmesan or cheddar. To extend the life of burrata, proper storage is essential.
Firstly, burrata should always be refrigerated. Room temperature storage for more than two hours increases the risk of bacterial growth. Within the refrigerator, avoid the door as temperature fluctuations can impact burrata's longevity. Instead, keep it in the body of the fridge, ideally at or below 37 degrees Fahrenheit.
Secondly, burrata should be stored in an airtight container with a lid. The cheese should be fully submerged in water, which can be the whey or liquid it was packaged in, or fresh water that is changed daily. This water bath prevents the cheese from drying out and losing its soft texture.
If you wish to freeze burrata, it is possible, but it will impact the taste and texture. To freeze, dry off the cheese and wrap it tightly in plastic before placing it in the freezer.
Finally, burrata is best consumed as soon as possible after it is made or purchased. Even with proper storage, it should be eaten within five days of opening, and it tastes best if consumed immediately after opening.
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What to eat with burrata
Burrata is a fresh Italian cheese made from cow's milk or, occasionally, buffalo milk. The outside of the ball is mozzarella, and the inside is filled with soft cream and mozzarella "scraps" called stracciatella. The flavour is almost indescribable—a simultaneous explosion of sweet, rich cream and intensely milky curds. The texture is similar to runny ricotta.
Burrata is incredibly versatile and can be enjoyed in a variety of ways. Here are some mouth-watering suggestions:
Simple and Classic
Enjoy the burrata as it is, or sprinkle it with some flakey salt and drizzle it with olive oil. Slices of crusty, grilled bread can be used to scoop up the cheese, or you can spread the burrata onto crackers.
Savoury Delights
Burrata pairs exceptionally well with summer produce, especially ripe tomatoes, basil, and balsamic vinegar. Create a simple caprese with burrata, sun gold tomatoes, and breadcrumbs. Drizzle with olive oil and top with fresh herbs. Alternatively, make a tomato basil gnocchi or a beet and burrata salad with pistachio vinaigrette. For a heartier option, burrata is a decadent topping for pizza.
Sweet Indulgences
For something sweeter, try burrata with stone fruits like peaches, cherries, and plums. Create a peach panzanella with freshly made croutons, basil, and a lemon champagne vinaigrette.
Creative Combinations
Get creative and experiment with unique combinations. Try burrata with cucumbers, onions, spinach, or arugula. For a more substantial dish, pair it with roasted vegetables or pesto.
Remember, burrata is highly perishable and should be consumed within a week of purchase to enjoy its unique, fresh flavour and texture.
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The origin of burrata
Burrata, which means "'buttery" in Italian, is a fresh Italian cheese made from a mix of mozzarella and cream. The outer shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella, while the insides contain a soft, doughy, stringy mixture of curd and fresh cream.
Burrata originated in the Apulia region of southern Italy, which forms the country's boot heel. It has been a popular part of Mediterranean cuisine since the 1950s but only made its way to North America in the 1990s. It gained popularity in the past decade, with an entire restaurant in LA dedicated to the cheese.
Traditionally, burrata was wrapped in the leaves of a local plant called Vizzo. The cheese was considered good to eat as long as the leaves were green. Today, most burratas that are imported into the US are wrapped in plastic with drawings of leaves and packed in brine.
Burrata is made with water heated to 90°C, which is not high enough to pasteurize the cheese. Therefore, it is recommended to consume pasteurized cheese during pregnancy.
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How to serve burrata
Burrata is a fresh Italian cheese made from a mix of mozzarella and cream. It has a subtle, sour-milk smell. The best way to taste the full flavour of burrata is to bring it to ambient temperature before serving. Take it out of the fridge 30 minutes before serving and enjoy it the same day you cut into it.
Burrata is often served with a simple sprinkle of salt and a drizzle of olive oil. It can be spread on crackers or scooped up with good bread. It is also delicious on pizza, melted on top of pan-seared tomatoes, or served with fresh tomatoes and basil. It goes well with arugula and prosciutto, and it is excellent in a caprese salad.
If you are making a pizza, put the burrata on top of the pie right after it comes out of the oven. You can also serve burrata with crostini and a drizzle of balsamic.
Burrata is best eaten as soon as possible after it's made. Once it's exposed to oxygen, it attracts bacteria and will keep in the refrigerator for about five days. If it smells like sour milk, it has gone bad.
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Frequently asked questions
Fresh burrata cheese should smell like milk. If it smells sour, it has likely gone bad.
Burrata is best eaten as soon as possible after it's made. Once opened, it can be refrigerated for up to five days.
If the cheese has an off smell, or if it smells like sour milk, it's a sign that the cheese has gone bad.
Burrata cheese has a mild, smooth, and fresh exterior that gives way to a rich and buttery inside composed of spreadable strings soaked in cream with a slightly sour finish.
