Frederic Melton
Burrata is a rich, fresh Italian cheese with a soft shell and a creamy centre. It is made from mozzarella and cream, and has a buttery flavour and texture. Burrata is a speciality of the Puglia region of southern Italy, and is best enjoyed fresh. It is often served with bread, tomatoes, basil, and olive oil, or with ripe berries and melon. It is also used as a topping for pizza, pasta, and sandwiches.
| Characteristics | Values |
|---|---|
| Origin | Italian |
| Main Ingredients | Mozzarella, Cream, Curds |
| Texture | Soft, Creamy, Buttery |
| Taste | Sweet, Milky, Rich, Decadent |
| Best Served With | Bread, Tomatoes, Basil, Olive Oil, Berries, Melon |
| Best Served Temperature | Room Temperature |
| Best Used | Fresh |
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What You'll Learn
Burrata is a real Italian cheese
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 before closing. The finished product is traditionally wrapped in asphodel leaves, tied to form a topknot, and moistened with whey. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it a soft, buttery texture and flavour.
Burrata is often described as buttery, with a more decadent, concentrated milky taste and a sweetness reminiscent of rich cream. Its soft shell and creamy centre deliver a clash of sensations, making it extremely spreadable. It is best enjoyed fresh, within a day of being made, and at room temperature.
Burrata is commonly used in Italian cuisine, such as on top of pasta dishes, pizzas, and sandwiches, or simply paired with fresh, crispy bread. It is also one of the few cheeses suitable for eating with seafood.
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It's made from mozzarella and cream
Burrata is a rich and buttery Italian cheese with a unique texture and flavour. It is made from mozzarella and cream, with a solid outer casing of mozzarella cheese, and a soft, creamy centre of stracciatella and clotted cream. The outer shell is made from mozzarella curds, while the inside is filled with a mixture of stringy mozzarella scraps and fresh cream. This gives burrata its distinctly buttery flavour and texture, with a softer and creamier consistency than fresh mozzarella.
The process of making burrata involves artisans achieving the perfect texture by feel and experience alone. Large vats of milk, either pasteurised or raw, are heated and allowed to curdle slowly with rennet. 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 achieved, the burrata is formed into a soft pouch and packed with torn strings of mozzarella and cream before being closed 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 not meant to be cooked and is typically added to dishes after they have been cooked or just before serving. Burrata is often served at room temperature, paired with salty or sour foods like ripe tomatoes, basil, bread, and a drizzle of olive oil. It is also commonly used as a topping for pizzas, sandwiches, and pasta dishes, adding a creamy texture and mild, sweet flavour.
Burrata is a speciality of the Puglia region in southern Italy and is produced from cow's milk, although it can also be made with buffalo milk. It is a relatively young cheese, with origins dating back to around 1900 and gaining popularity in the 1950s. The name "burrata" is derived from the Italian word "burro," meaning butter, reflecting the cheese's creamy and indulgent nature.
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It has a creamy, buttery texture
Burrata cheese has a creamy, buttery texture. This is due to its unique composition, which consists of a soft outer shell made of mozzarella cheese and an inner core of creamy "stracciatella", a mixture of stringy mozzarella curds and cream. The contrast between the soft shell and creamy centre delivers a clash of sensations that is sure to delight the palate.
The process of making burrata involves forming the still-hot cheese into a pouch, filling it with torn strings of mozzarella and cream, and then sealing it shut. The art of creating the perfect burrata texture relies on the artisans' touch and experience as they carefully weave and pull the curd to develop a spun consistency. This handmade process results in a cheese that is softer and creamier than fresh mozzarella, with a texture that is perfect for spreading on a slice of toasted bread.
Burrata's creamy, buttery texture makes it an excellent choice for adding a creamy element to dishes. It is commonly used in Italian cuisine, where it is added to pizzas, pasta dishes, and sandwiches. Its texture also makes it ideal for scooping up with a slice of crunchy Italian bread. The cheese's texture is best when it is fresh, as waiting too long can dilute its taste and texture.
The creamy, buttery texture of burrata is a result of its high moisture content, which is also present in fresh mozzarella. This high moisture content contributes to the soft and spreadable nature of the cheese. To maintain its optimal texture, burrata should be stored in a small container filled with brine to keep it nice and soft.
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It's best served fresh
Burrata is best served fresh. This soft Italian cheese is made from cow's milk, rennet, and cream. It is a speciality of the Puglia region of southern Italy, where it is produced from the milk of cows that graze on the plateaus of Apulia.
The process of making fresh burrata is an artisanal one, relying on the texture of the curds to determine when to move to the next step. 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 curds are formed into a soft pouch and packed with torn strings of mozzarella and cream before being closed.
Because of its high moisture content, burrata is best enjoyed within a day of being made, as waiting too long would risk the taste and texture being diluted. The cheese is traditionally wrapped in asphodel leaves and moistened with whey. It is then served at room temperature, ideally within a day of being made.
When serving burrata, it is best paired with something salty or sour, such as ripe tomatoes, basil, and crusty bread with a light drizzle of olive oil. It is also commonly served with prosciutto, or used to top pizzas, pasta dishes, and sandwiches.
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It's often served with bread, tomatoes, and olive oil
Burrata is a soft, fresh Italian cheese made from cow's milk or, occasionally, buffalo milk. Its exterior resembles fresh mozzarella, but the inside is a surprise: a creamy mixture of small mozzarella curds and cream. This gives burrata a buttery flavour and texture, making it softer and creamier than mozzarella.
Because of its creamy texture, burrata is extremely spreadable, making it a perfect pairing for bread. It is often served with crusty, crunchy, or toasted Italian bread. It is best enjoyed at room temperature, so it is recommended to remove it from the refrigerator about 30 minutes before serving.
Burrata is commonly served with tomatoes, which complement its creamy texture. It is also often drizzled with olive oil, which further enhances the flavour and texture of the cheese. When served together, this combination is known as a caprese.
In addition to being served with bread, tomatoes, and olive oil, burrata can also be used in a variety of other dishes. It is commonly added to pasta, pizza, and sandwiches, or enjoyed on its own as a simple snack or appetizer.
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Frequently asked questions
Burrata is a soft, fresh Italian cheese made from cow's milk or buffalo milk. It is similar to mozzarella in appearance and taste but has a more decadent, buttery, and concentrated milky flavour.
Burrata is made from mozzarella and cream. The outer shell is made from mozzarella, while the inside is filled with stracciatella, a mixture of stringy mozzarella curds and clotted cream.
Burrata is made by hand, with artisans achieving the perfect texture through feel and experience. Large vats of milk are heated, and rennet is added to curdle the milk. Once formed, the curds are dropped into hot whey and left to blend. The curds are then carefully woven and pulled to develop a spun consistency. The desired texture is then formed into a soft pouch, packed with mozzarella and cream, and closed.
Burrata is best served fresh and at room temperature. It can be served as is or with bread, tomatoes, basil, olive oil, or ripe berries and honeydew melon. It is also commonly added to pizzas, pasta dishes, and sandwiches.
Burrata has a unique, buttery flavour and texture due to its creamy core. It is described as having a supreme balance of flavour and texture, with a mild, smooth, and fresh taste.
