The Delectable, Cheesy Truth About Stracciatella

Stracciatella is a type of pasta filata (spun paste) cheese made from finely torn shreds of freshly stretched mozzarella. It is a traditional Italian cheese made from pulled mozzarella curds mixed with fresh cream. The name, which means little rag in Italian, references the look of the torn cheese. It is often used as the filling for burrata, but can also be eaten on its own as a fresh cheese, or as a topping for bread or crostini.

Stracciatella is a type of pasta filata (spun paste) cheese

Stracciatella is made by heating raw cow or water buffalo milk before adding cultures and rennet to the milk. Once the milk has coagulated into a bouncy yet solid gel, the curds are cut into one-inch cubes. The curds and whey are then gently heated to help soften and acidify the curd. A portion of the whey is drained, and the curds are placed in very hot, salted water. The curds are then gently shaped and pulled by hand until they are smooth and shiny. To make stracciatella, the curd is then torn into small shreds by hand. These shreds may be combined with fresh cream and packaged, or the cheese maker may stuff square pouches made from the remaining mozzarella curd with the stracciatella and cream mixture to make burrata.

Stracciatella is very versatile and can be used in a variety of dishes due to its mild flavour. It can be spread on toast and drizzled with extra virgin olive oil, sprinkled with sea salt, and freshly ground black pepper to make a flavourful bruschetta. It can also be added to fresh pasta, such as spaghetti bolognese or gnocchi with marinara sauce, or used as a topping for a tomato sauce and prosciutto pizza. Stracciatella can also be served with roasted root vegetables, glazed with honey or balsamic vinegar, or with tomatoes as a replacement for mozzarella in a caprese salad.

Stracciatella is best enjoyed as soon as possible after purchase and should be stored in a sealed, airtight container in the coldest part of the refrigerator for up to four days.

It is made from finely torn shreds of freshly stretched mozzarella

Stracciatella is a type of pasta filata (spun paste) cheese. It is made from finely torn shreds of freshly stretched mozzarella. The name 'stracciatella' means ''little rag' in Italian, which is a reference to the appearance of the torn cheese. The cheese is made from raw cow or water buffalo milk, which is heated before cultures and then rennet is added. Once the milk has coagulated into a bouncy yet solid gel, the curds are cut into one-inch cubes. The curds and whey are then gently heated to help soften and acidify the curd.

A portion of the whey is drained, and the curds are placed in very hot, salted water. The curds are then gently shaped and pulled by hand until they are smooth and shiny. To make stracciatella, the cheese is then torn into small shreds by hand. These shreds are sometimes combined with fresh cream and packaged. Alternatively, the remaining mozzarella curd can be pulled into square pouch shapes and stuffed with the stracciatella and cream mixture to make burrata.

Stracciatella is a fresh cheese with a light, bouncy texture and a lactic sweetness. It is typically consumed promptly after production, while it is still soft and fresh. It can be used as a topping for bread or crostini, or as a filling for baked goods. It can also be served with fresh fruit or fruit preserves as an appetizer or dessert.

It is a version of fresh mozzarella

Stracciatella is a version of fresh mozzarella that has been torn into fine shreds as part of the stretching or spinning process. The name, which means "little rag" in Italian, reflects the appearance of the torn cheese. It is a type of pasta filata (spun paste) cheese with a light, bouncy texture and a lactic sweetness.

Stracciatella is made from fresh mozzarella curds – the same curds used to make mozzarella balls. The curds are soaked in hot water to make them pliable, then stretched into long ropes and thinner strands. These strands are then cut into small pieces and placed in a container of cream. The curds and cream are stirred together and left to sit until most of the cream is absorbed.

The cheese originated in Andria, Apulia (Puglia), Italy, in the early 20th century. At the time, mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up after a day on the shelf, so they were undone and peeled apart into strings, which were then soaked in heavy cream. Stracciatella is now also made outside Italy, especially in the United States and Argentina.

Stracciatella is often used as the filling for burrata, a rich, buttery textured cheese that comes enclosed in a bag of mozzarella. However, stracciatella can also be consumed on its own as a fresh cheese. It has a mild and slightly sour and acidic taste, and a silky, buttery, and creamy texture. It is very versatile and pairs well with many foods. For example, it can be spread on toast drizzled with extra virgin olive oil and sprinkled with flaky sea salt and freshly ground black pepper, or added to a tomato sauce and prosciutto pizza.

It is used to form the filling for burrata

Stracciatella is a type of pasta filata (spun paste) cheese made from finely torn shreds of freshly stretched mozzarella. It is used to form the filling for burrata. Burrata is a rich, buttery-textured cheese enclosed in a bag of mozzarella. The soft cheese contained inside is stracciatella, which is often mixed with thick cream. The name stracciatella means "little rag" in Italian, referencing the look of the torn cheese.

Stracciatella is formed from the shredded strands of mozzarella, which are combined with fresh cream and packaged. The cheesemaker then pulls the remaining mozzarella curd into square pouch shapes and stuffs these with the stracciatella and cream mixture to make burrata.

Stracciatella was developed in the 1920s in Andria, a commune in Puglia in southern Italy. It is said that mozzarella was traditionally shaped into a knot instead of a ball in this region. Unsold knots would firm up after a day on the shelf, so they were undone and peeled apart into strings, which were then soaked in heavy cream. A genius idea then arose to tuck this cheese into a sheet of mozzarella, forming the dumpling-like pouch known as burrata.

Stracciatella is a very versatile cheese and can be used in a variety of ways. It can be eaten on its own, with a drizzle of extra virgin olive oil, or accompanied by croutons, lettuce salad, and tomatoes. It can also be used as a filling for savory pies and baked pumpkin flowers. When used as a filling for burrata, it adds a creamy, mild sauce to the cheese.

Stracciatella is best enjoyed as soon as possible after purchase as it does not keep well, even when refrigerated.

It can be eaten on its own or as a topping

Stracciatella is a versatile cheese that can be enjoyed in a variety of ways, including on its own or as a topping. When served alone, stracciatella makes for a decadent treat, with its creamy texture and mild, slightly sour and acidic flavour. A drizzle of extra virgin olive oil can enhance the experience, bringing out the richness of the cheese.

For those who enjoy a crunchy contrast, pairing stracciatella with croutons or crostini is an excellent option. The crisp texture of the bread provides a delightful contrast to the creamy cheese. It can also be used as a topping for bread or crostini, creating a simple yet indulgent snack or appetiser.

Stracciatella's mild flavour also pairs well with fresh pasta. Adding a dollop of stracciatella to spaghetti bolognese or gnocchi with marinara sauce elevates these dishes to new levels of creaminess and flavour. For a true Italian experience, try stracciatella with orecchiette and broccoli rabe, or simply served with peas or leeks.

When it comes to toppings, stracciatella is a star ingredient. Its creamy texture and mild taste make it a perfect complement to a variety of dishes. For a flavourful bruschetta, spread stracciatella on toast, drizzled with extra virgin olive oil and sprinkled with flaky sea salt and freshly ground black pepper. The creaminess of the cheese balances the crispness of the bread, creating a harmonious combination.

Stracciatella also shines as a topping for saucy pasta dishes, adding a creamy element that blends beautifully with the sauce. It can even be used as a creamy, mild sauce on its own for pasta, providing a blank canvas for other flavours to shine.

Whether enjoyed on its own or as a topping, stracciatella is a delicious and versatile cheese that adds a touch of decadence to any dish.

Frequently asked questions