Burrata: A Creamy, Soft Cheese With A Unique Texture

Burrata is a soft, fresh Italian cheese made from cow's milk. It was invented in the 1950s in Andria, Puglia, Italy, and is produced locally using fresh milk from buffalos that graze on the plateaus of Apulia. It is a type of cow's milk, fresh mozzarella stuffed with a liquified centre of stracciatella cheese. The outer shell is made of soft mozzarella, and the inside is a mixture of cheese curds and cream. It is best enjoyed within a day of being made, and served at room temperature.

Burrata's texture

Burrata is a soft, fresh Italian cheese made from cow's milk. It is a relatively young cheese, having been developed in the 20th century. Burrata is often described as buttery, rich, and creamy.

The outer shell of burrata is made of soft mozzarella, which gives the cheese its soft texture. However, when you break into the cheese, you will find a surprise inside: a mixture of cream and small cheese curds. This centre has a more liquid, oozy, and gooey texture.

The process of making burrata involves artisans achieving the perfect texture through feel and experience alone. The cheese is woven and shaped by hand. 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 similar to stretched curd cheeses. The desired texture is attained, and the cheese is formed into a soft pouch, packed with torn strings of mozzarella and cream, and then sealed shut.

Burrata is best enjoyed fresh, within a day of being made, as waiting too long can dilute the taste and texture. When cut open, the creamy interior slowly seeps out, creating a contrast of textures and a buttery consistency. The soft shell and creamy centre deliver a clash of sensations that makes burrata a unique and decadent cheese experience.

How burrata is made

Burrata is a soft, fresh Italian cheese made from cow's milk. It is made by adding cultures and rennet to warm, fresh cow's milk. As the milk starts curdling, the whey separates and is drained off. Next, boiling water is poured over the curds, which are then stretched, essentially making mozzarella. The stretched curd is then used to create a pouch that is filled with a mixture of cream and fresh curds. The pouch is then sealed off to create burrata's signature, dumpling-like shape.

Step 1: Curdling the Milk

The process of making burrata starts by adding cultures and rennet to warm, fresh cow's milk, causing the milk to curdle.

Step 2: Separating the Curds and Whey

As the milk curdles, the whey separates and is drained off, leaving behind the solid curds.

Step 3: Stretching the Curds

Boiling water is then poured over the curds, making them soft and malleable so they can be stretched. This stretched curd is essentially mozzarella.

Step 4: Creating the Pouch

Step 5: Filling and Sealing the Pouch

The pouch is filled with a mixture of cream and fresh curds, also known as Stracciatella. The pouch is then sealed shut at the top, forming a dumpling-like shape.

Step 6: Shaping and Storing

The filled and sealed pouch is then formed into a ball and stored in whey or water.

Burrata is a relatively young cheese, developed in southern Italy in the 20th century. It is known for its unique texture and flavour, with a soft, creamy centre surrounded by a stretchy, mozzarella-like shell. The name "burrata" translates from Italian as "buttered", reflecting its rich, creamy taste.

How to serve burrata

Burrata is a soft, fresh Italian cheese made from cow's milk. It has a creamy centre encased in an outer shell of soft mozzarella. It is best served at room temperature, and always seasoned simply to allow its fresh, tangy flavour to shine through.

Temperature

Burrata should always be served at room temperature. Take it out of the fridge 30 minutes before serving to let it warm up.

Seasoning

As burrata has such a fresh, natural flavour, it only needs simple seasoning. Drizzle it with extra virgin olive oil and sprinkle over some sea salt and crushed black pepper.

Food Pairings

Burrata is delicious served with crusty bread, ripe tomatoes, basil, and a light drizzle of olive oil. It also pairs well with ripe berries, honeydew melon, and grilled figs.

Salads

Burrata is a fantastic addition to a salad. It can be used in a classic Caprese salad, or a peach burrata salad. Simply add some fresh tomato and basil leaves around the burrata.

Charcuterie Boards

Burrata is a great addition to a charcuterie or cheese board. Place the burrata in a small bowl in the centre of the board, and fan prosciutto around it. Add some arugula, fresh basil, or mint, and then a layer of fruit.

Pasta

Burrata is a great way to add extra creaminess to a pasta dish. Roughly chop the burrata and add it to the top of the dish before serving. It will naturally blend with the sauce and noodles.

Pizza

Burrata is a popular pizza topping. Simply add it to a freshly baked pizza, or try pairing it with a prosciutto pizza.

Burrata's origin

Burrata is a soft, fresh Italian cheese made from cow's milk or, occasionally, buffalo milk. It is a speciality of the Puglia region of southern Italy and was first created in the 1920s, though some sources suggest it was first made in 1956.

The cheese is said to have originated on the Bianchini farm in the town of Andria, in the Murgia territory of southern Italy's Apulia region. It was created by local cheesemaker Lorenzo Bianchino Chieppa, though there is no written trace of this claim, and other major Andria burrata makers have also laid claim to the invention. The first written record of the cheese appears to be in the Guida Gastronomica D’Italia, published in 1931, which listed burrata as a typical local product of Andria.

Burrata was born out of a need to minimise food waste. According to Pugliese historian Riccardo Campanile, who has studied the history of Murgia, the cheese was invented on an unusually cold and harsh winter day when travel to the local market was impossible due to heavy snow and freezing conditions. Not wanting his mozzarella to spoil, Lorenzo Bianchino combined mozzarella scraps, curds, and cream to create burrata.

Burrata is produced locally using fresh milk from cows or buffalos that graze on the plateaus of Apulia. The lush pastures between the coast and mainland provide rich forage for grazing cattle, resulting in wholesome and full-bodied milk for the creameries.

Burrata's ingredients

Burrata is a soft, fresh Italian cheese made from cow's milk. It was invented in the 1950s in Andria, Puglia, Italy, and has since become a key ingredient in Italian dishes such as pizza, pasta, and Caprese salads.

The outer shell of burrata is made of soft mozzarella, but the inside is what sets it apart from other cheeses. When cut open, burrata oozes a creamy interior made of small cheese curds and cream. The Italian word 'burro' translates to butter, reflecting the rich and creamy nature of the cheese.

The process of making burrata involves artisans achieving the perfect texture through feel and experience alone. Using either pasteurized or raw milk, large vats are filled and 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 similar to stretched curd cheeses. The desired texture is crucial, as it forms the soft pouch that is packed with torn strings of mozzarella and cream before being sealed shut.

Burrata is best enjoyed fresh, ideally within a day of being made, to fully appreciate its unique texture and flavour. It is typically served at room temperature, accompanied by ripe tomatoes, basil, and crusty bread with a light drizzle of olive oil.

Frequently asked questions