Frederic Melton
Burrata is a decadent Italian cheese with a rich history and a unique flavour profile. With a soft shell of mozzarella wrapped around a lush, creamy centre of cheese curds and cream, burrata has a buttery consistency and a mild, smooth and fresh taste. In this paragraph, we will explore the ingredients and process behind this much-loved cheese.
| Characteristics | Values |
|---|---|
| Origin | Southern Italy |
| Date of Origin | Early 1900s |
| Main Ingredients | Mozzarella, Cream, Curds |
| Milk Type | Cow's milk, Buffalo milk |
| Texture | Soft, Creamy |
| Taste | Milky, Sweet, Buttery |
| Serving Temperature | Room temperature |
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What You'll Learn
Mozzarella and cream
Burrata cheese is made of mozzarella and cream. Mozzarella is an essential ingredient in burrata—it is used to make the outer wrapping or "shell". However, unlike mozzarella, which is made from stretched curds all the way through, burrata's centre is made from a mixture of fresh cream and curds. The two cheeses are similar in flavour, but burrata has a looser, richer texture thanks to the cream.
Burrata is a fresh Italian cheese that originated in southern Italy in the early 1900s, at least four centuries after mozzarella. It is made from cultures and rennet, which are added to warm, fresh cow's milk. As the milk starts curdling, the whey separates and is drained off. The remaining curds are then mixed with fresh cream to create the soft, creamy centre of the burrata.
The outer shell of the burrata is made from mozzarella, which is formed into a thin pouch or "pouch". The creamy centre is then spooned into the pouch, creating a supple, malleable ball of cheese. The entire process is meticulously crafted and perfected by Italian artisans.
Burrata has a similar flavour to fresh mozzarella but with a more decadent, concentrated milky taste and a sweetness that is reminiscent of rich cream. The creamy centre of burrata gives it a unique, buttery texture that is not found in mozzarella. This creamy texture is best showcased at room temperature, making burrata ideal for topping salads, pairing with fruit, or simply enjoying with olive oil and Italian bread.
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Cow's or buffalo milk
Burrata cheese is made from cow's milk or buffalo milk. The cheese was invented in the 1950s in Andria, Puglia, Italy, and is now also produced in North America. The milk used to make burrata contributes to its flavour profile and richness. Cow's milk is the most commonly used milk for cheese, followed by sheep, goat, and then buffalo milk.
Burrata is made by adding cultures and rennet to warm, fresh milk. As the milk curdles, the whey separates and is drained off. The remaining mixture of curds and cream is then formed into a supple, malleable ball and wrapped in a shell of mozzarella.
Mozzarella is an essential ingredient in burrata and is used to make the outer wrapping. However, unlike mozzarella, which is made from stretched curds, burrata's centre is made from a mixture of fresh cream and curds, giving it a looser, richer texture.
Burrata is often served at room temperature with ripe tomatoes, basil, and crusty bread, drizzled with olive oil. It can also be enjoyed with fruit or as a pizza topping, added after baking to preserve its texture.
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Curds and whey
Burrata cheese is made from curds and whey, a combination that forms a soft shell wrapped around a creamy centre. The cheese-making process begins with the addition of cultures and rennet to warm, fresh cow's milk or buffalo milk. As the milk curdles, the whey separates and is drained off, leaving the curds. The curds are then used to form the outer shell of the burrata, while a mixture of fresh cream and curds are used for the centre.
The outer shell of burrata is made from mozzarella, which is formed from stretched curds. The centre of the burrata, on the other hand, is made from a mixture of fresh cream and curds, giving it a softer, richer texture than mozzarella. This combination of textures and flavours creates a unique, buttery consistency that has made burrata a popular ingredient in Italian dishes such as pizza, pasta, and Caprese salads.
Mozzarella and burrata have similar flavour profiles, but burrata has a more concentrated milky taste and a sweetness reminiscent of rich cream. The creamy centre of burrata is what sets it apart from other cheeses and makes it ideal for indulgent dishes. While mozzarella is a good substitute for burrata in terms of flavour and appearance, it lacks the creamy, loose texture that burrata is known for.
The process of making burrata is meticulous and has been perfected by Italian artisans. The cheese is produced locally in Italy, using fresh milk from buffalos that graze on the plateaus of Apulia. The rich, full-bodied milk from these buffalos contributes to the unique flavour and texture of burrata.
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Olive oil and bread
Burrata is a rich, fresh cheese with a buttery, creamy texture and a delicate flavour. It is best served at room temperature, with a light drizzle of olive oil and crusty, grilled bread. The cheese is best enjoyed when the bread is grilled and crispy, and the contrast of the warm bread with the cool cheese is a delightful sensory experience.
The bread can be brushed with olive oil, and a sprinkle of salt is also recommended. The cheese itself is soft and creamy, so the contrasting textures of the bread and cheese create an indulgent mouthful. The olive oil adds a fruity, grassy flavour, and its texture ensures the cheese is easy to spread.
A simple way to serve burrata with olive oil and bread is to place the cheese in a pool of oil and then place it on top of the grilled bread. This can be served as an appetizer or small plate, with a variety of vegetables, a salad, or crudités. It is a quick and easy dish to prepare, and the bread can be grilled in around 5-10 minutes.
For a more intense flavour, the olive oil can be infused with garlic. This is achieved by heating the olive oil with sliced garlic over low heat for around 5 minutes. The bread is then brushed with the garlic-infused oil and grilled as usual. This dish can be garnished with fresh parsley and served with crostini.
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Similar cheeses
Burrata cheese is made from a blend of fresh cow's or buffalo milk, with a shell of mozzarella wrapped around a mixture of cheese curds and cream. This gives it a soft, creamy texture and a rich, buttery flavour.
The closest substitute for burrata is fresh mozzarella, which has a similar flavour and ingredients. However, mozzarella does not have the same creamy, loose texture as burrata. Mozzarella is made from stretched curds, while burrata has a creamy centre, giving it a more decadent and indulgent mouthfeel. When melted, burrata loses its signature creamy texture, so mozzarella is a better choice for cooking.
Another Italian cheese with a similar texture and flavour to burrata is stracciatella. Stracciatella is a stretched-curd cheese made from buffalo milk, with a stringy, fibrous texture and a creamy, buttery flavour. Like burrata, it has a high moisture content and is best enjoyed fresh.
Ricotta is another soft, fresh Italian cheese that is often compared to burrata. However, it has a very mild, sweet, and delicate flavour compared to the more robust taste of burrata. Ricotta is made using the whey leftover from producing other cheeses, and it does not have the signature mozzarella-like pouch of burrata. Its high moisture content makes it easily spreadable, so it is commonly used in baked dishes like lasagna and cakes.
For those looking for vegan alternatives, there are now a variety of plant-based cheeses made from cashew milk that can replicate the creamy texture and mild flavour of burrata. These vegan cheeses are becoming increasingly popular and are a great option for those with dietary restrictions.
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Frequently asked questions
Burrata is a fresh Italian cheese made from a blend of cow's or buffalo milk, cream, and cheese curds. It has a soft shell made of mozzarella, which is wrapped around a creamy centre.
Burrata has a rich, buttery flavour and a unique, delicate palate. It has similar flavour notes to mozzarella, but with a more concentrated milkiness and a hint of sweetness.
Burrata is best served fresh at room temperature, alongside ripe tomatoes, basil, and crusty bread with a drizzle of olive oil. It can also be served with fruit, as a pizza topping, or on its own with Italian bread and olive oil.
