Envision the most tender ball of mozzarella imaginable filled with fresh cream and you will get close to understanding why Italian Burrata is so irresistible. The soft texture and buttery flavor of premium burrata cheese elevates any dish from salads to sandwiches to pastas and pizzas.
What is Burrata?
Burrata is an artisanal cheese originating from the Apulian region of Italy, also known as Burrata di Andria. In the late 1950s, many local cheese factories began producing burrata. The manufacturing of burrata involves heating fresh cow’s milk with rennet to form cheese curds. Later the milk curds are mixed with hot whey and kneaded to give a smooth, soft texture. Before being formed into the typical white pouch, Burrata is filled with fresh cream and scraps of mozzarella. The center of the burrata remains liquid so that the luscious cream oozes out when sliced.
Flavor and uses
Burrata offers a mild, milky flavor best suited for breakfast recipes, tomato sandwiches, pizzas, and tomato-basil-pasta. Many people find that creamy burrata complements fresh fruits and salads (we are partial to our recipe for fresh melon salad with burrata). Grilled figs, zucchini, eggplant, and prosciutto go deliciously well with burrata. Burrata also provides creamy, cooling relief for spicy recipes such as our recipe for spicy chickpeas with chorizo. Sprinkle fresh burrata with salt and a drizzle of olive oil and serve with grissini, grilled sourdough, crackers, or flatbreads to let the flavor of the burrata shine.
For a sweet-savory Italian burrata salad, combine fresh peaches, tomatoes, burrata, spinach, pickled peppers, basil leaves, olive oil, vinegar, salt, and pepper seasoning, and voila! Peaches and burrata is a popular combination that melds sweet with savory, and creamy with fruity. For a savory approach, try and antipasto of burrata with artichokes, prosciutto, and pesto.
To truly savor the complex and clean flavor of burrata be sure to serve it at room temperature.
Where to find it?
You can find burrata at artisanal cheese shops and grocery stores. However, authentic Burrata di Andria obtained from Apulian cow’s milk is hard to find outside of Italy. This premium cheese holds together for only 24 hours, so t’s almost impossible to export fresh Burrata from Italy. For the typical rich taste, it’s best to consume burrata the same day it’s produced before it meets the refrigerator.
Traditionally, Italian-made burrata is packaged with fresh asphodel leaves, tied in the center, forming an elegant knot. The freshness of the burrata is determined by the leaf’s texture and color. Today, burrata cheese is packaged and sold in plastic containers around the world.