Burrata's Creamy, Stretchy Texture: A Cheesy Delight

Burrata is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. Burrata is a speciality of the Puglia region of southern Italy.

Burrata is an Italian cow's milk cheese made from mozzarella and cream

At first glance, burrata looks like a simple ball of fresh mozzarella, but the inside of a ball of burrata offers an unexpected surprise! Cut into it and you'll be greeted by creamy “stracciatella”, a mixture of stringy mozzarella curds and cream. It’s this creamy core that gives burrata its distinctly buttery flavor and texture. Because of the stracciatella, the inside of a burrata is softer and creamier than fresh mozzarella. It also makes the cheese extremely spreadable, a perfect pair for a slice of toasted bread.

Burrata has similar flavor notes as fresh mozzarella cheese, but with a more decadent, concentrated milky taste and a sweetness that's reminiscent of rich cream. Based on appearance alone, it's easy to confuse burrata with fresh mozzarella. But as we know, looks aren't everything. Mozzarella is an essential ingredient in burrata—it is used to make the outer wrapping or "shell".

The exterior resembles fresh mozzarella, but break into it with a fork, and you'll find a surprise inside: an ooey, gooey mixture of cream and small cheese curds. It's just begging to be scooped up with a slice of crunchy, Italian bread!

Eating of fresh handmade soft Italian cheese from Puglia, white balls of burrata or burratina cheese made from mozzarella and cream filling close up... You may already know burrata cheese for its irresistible creamy center.

Burrata has a soft texture and a buttery creamy centre

Burrata is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy. Burrata is a dairy product of Murgia, in Puglia in southern Italy. It is produced from cow's milk, rennet, and cream, and may have origins dating back to about 1900, produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of Andria. More recent records have shown 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's inside is lush and velvety, flowing slowly and gently like cold cream lava. A cheese monger waxes poetic about this Italian cheese, giving you all the info you need to know. Eating of fresh handmade soft Italian cheese from Puglia, white balls of burrata or burratina cheese made from mozzarella and cream filling close up. You may already know burrata cheese for its irresistible creamy center.

Burrata has similar flavor notes as fresh mozzarella cheese, but with a more decadent, concentrated milky taste and a sweetness that's reminiscent of rich cream. Based on appearance alone, it's easy to confuse burrata with fresh mozzarella. But as we know, looks aren't everything. Mozzarella is an essential ingredient in burrata—it is used to make the outer wrapping or "shell."

At first glance, burrata looks like a simple ball of fresh mozzarella, but the inside of a ball of burrata offers an unexpected surprise! Cut into it and you'll be greeted by creamy “stracciatella”, a mixture of stringy mozzarella curds and cream. It’s this creamy core that gives burrata its distinctly buttery flavor and texture. Because of the stracciatella, the inside of a burrata is softer and creamier than fresh mozzarella. It also makes the cheese extremely spreadable, a perfect pair for a slice of toasted bread.

Burrata has a concentrated milky taste and a sweetness that's reminiscent of rich cream

Burrata is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy. Burrata is a dairy product of Murgia, in Puglia in southern Italy. It is produced from cow's milk, rennet, and cream, and may have origins dating back to about 1900, produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of Andria. More recent records have shown 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's inside is lush and velvety, flowing slowly and gently like cold cream lava. Eating of fresh handmade soft Italian cheese from Puglia, white balls of burrata or burratina cheese made from mozzarella and cream filling close up. You may already know burrata cheese for its irresistible creamy center.

Burrata has a similar flavor notes as fresh mozzarella cheese, but with a more decadent, concentrated milky taste and a sweetness that's reminiscent of rich cream. Based on appearance alone, it's easy to confuse burrata with fresh mozzarella. But as we know, looks aren't everything. Mozzarella is an essential ingredient in burrata—it is used to make the outer wrapping or "shell."

At first glance, burrata looks like a simple ball of fresh mozzarella, but the inside of a ball of burrata offers an unexpected surprise! Cut into it and you'll be greeted by creamy “stracciatella”, a mixture of stringy mozzarella curds and cream. It’s this creamy core that gives burrata its distinctly buttery flavor and texture. Because of the stracciatella, the inside of a burrata is softer and creamier than fresh mozzarella. It also makes the cheese extremely spreadable, a perfect pair for a slice of toasted bread.

Burrata is a speciality of the Puglia region of southern Italy

Burrata is a relatively young cheese that was developed in the 20th century. The exterior resembles fresh mozzarella, but break into it with a fork, and you'll find a surprise inside: an ooey, gooey mixture of cream and small cheese curds. It's just begging to be scooped up with a slice of crunchy, Italian bread!

Burrata's inside is lush and velvety, flowing slowly and gently like cold cream lava. Eating of fresh handmade soft Italian cheese from Puglia, white balls of burrata or burratina cheese made from mozzarella and cream filling close up...

You may already know burrata cheese for its irresistible creamy center. Burrata has similar flavor notes as fresh mozzarella cheese, but with a more decadent, concentrated milky taste and a sweetness that's reminiscent of rich cream. Based on appearance alone, it's easy to confuse burrata with fresh mozzarella. But as we know, looks aren't everything. Mozzarella is an essential ingredient in burrata—it is used to make the outer wrapping or "shell".

At first glance, burrata looks like a simple ball of fresh mozzarella, but the inside of a ball of burrata offers an unexpected surprise! Cut into it and you'll be greeted by creamy “stracciatella”, a mixture of stringy mozzarella curds and cream. It’s this creamy core that gives burrata its distinctly buttery flavor and texture. Because of the stracciatella, the inside of a burrata is softer and creamier than fresh mozzarella. It also makes the cheese extremely spreadable, a perfect pair for a slice of toasted bread.

Burrata is a relatively young cheese that was developed in the 20th century

Burrata is a relatively young Italian cow's milk (occasionally buffalo milk) cheese that was developed in the 20th century. It was created in the 1920s in Italy's Apulia region to minimise food waste and is a delicious example of human ingenuity. Burrata is made from mozzarella and cream and has an unusual, soft texture. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an ooey, gooey mixture of cream and small cheese curds. Burrata has a more decadent, concentrated milky taste and a sweetness that's reminiscent of rich cream. It is a speciality of the Puglia region of southern Italy.

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