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Insights On Burrata

Insights On Burrata

Made from pasteurized or unpasteurized water buffalo's milk

  • Country of origin: Italy and United States

  • Region: Apulia

  • Family: Mozzarella

  • Type: fresh soft, artisan

  • Texture: creamy and stringy

  • Rind: leaf wrapped

  • Colour: white

  • Flavour: buttery, milky

  • Aroma: fresh, milky

  • Vegetarian: no

  • Producers: BelGioioso Cheese Inc., Fiore di Nonno

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green color of asphodel leaves is an indicator of the freshness of the cheese.

When you cut open a Burrata, it oozes with buttery and creamy Panna containing scraps of mozzarella. The cream has a rich flavor and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti. 

For more Recipes, Read Burrata House blogs.

Credit: https://www.cheese.com/burrata/


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