Burrata Cheese
| You might be interested in our Italian Cheese Guide with related recipes |
This deliciously creamy cheese, pronounced boor-RAH-tah, is a specialty of Southern Italy, especially the regions of Aupulia, Campania, and Basilicata.
Burrata was invented in Andria at the beginning of the 20th century. Traditionally made from buffalo's milk, today most burrata is made from cow's milk.
Burrata was invented in Andria at the beginning of the 20th century. Traditionally made from buffalo's milk, today most burrata is made from cow's milk.
Classified as a "spun" or "pulled curd" cheese, burrata's uniqueness lies in the buttery texture of the cheese's center: "Burro" means butter in Italian.
The outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella paste. The mozzarella paste is stretched into rectangles
3 x 5-inches and air is blown into it to make a sac.This gives the exterior a soft, springy texture. The soft, buttery center is made from fresh cream and
shredded pieces of mozzarella called stracciatella. The sac is then tied with a blade of grass and has the shape of a chubby pear.. When you bite or cut
into burrata, the cream oozes out irresistibly. It is as though you are tasting three different textures and flavors all at once - the sweetness of the cream, the
shedded mozzarella with a touch of acidity, and the more complex and cheesy outer layer.
The outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella paste. The mozzarella paste is stretched into rectangles
3 x 5-inches and air is blown into it to make a sac.This gives the exterior a soft, springy texture. The soft, buttery center is made from fresh cream and
shredded pieces of mozzarella called stracciatella. The sac is then tied with a blade of grass and has the shape of a chubby pear.. When you bite or cut
into burrata, the cream oozes out irresistibly. It is as though you are tasting three different textures and flavors all at once - the sweetness of the cream, the
shedded mozzarella with a touch of acidity, and the more complex and cheesy outer layer.
Burrata is highly perishable and should be eaten as soon as possible after purchase. It will keep for only a few days in the refrigerator. You will find
burrata wrapped in the protective leaves of asfodelo, which is an herb-like plant similar to leeks. The leaves will indicate the freshness of the cheese; as
long as the outer wrapping stays green the cheese within is still fresh.
burrata wrapped in the protective leaves of asfodelo, which is an herb-like plant similar to leeks. The leaves will indicate the freshness of the cheese; as
long as the outer wrapping stays green the cheese within is still fresh.
Traditionally, burrata is cut in half and served in a deep plate. Serve burrata paired with fresh tomatoes, fragrant basil, and a drizzle of extra virgin olive oil.
Its marvelous liquid center can be scooped up with slices of crusty bread and accompanied by a bottle of wine.
Try tossing burrata in pasta or serving on a fresh green salad.
Its marvelous liquid center can be scooped up with slices of crusty bread and accompanied by a bottle of wine.
Try tossing burrata in pasta or serving on a fresh green salad.
Extremely hard to find because of its short shelf life, burrata must be flown in from Italy the day after it is made and quickly sold to consumers. Once a
challenge to find in the US, burrata has recently become more widely available, as it is being distributed domestically by an Italian cheese producer in
southern California. It has recently become a "hot"gourmet item in places like New York City and Beverly Hills.
challenge to find in the US, burrata has recently become more widely available, as it is being distributed domestically by an Italian cheese producer in
southern California. It has recently become a "hot"gourmet item in places like New York City and Beverly Hills.
Many recognize burrata as one of the best fresh cheeses in the world.
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| Chi mangia bene, vive bene Who eats well, lives well |