Country: Italy

Region: Murgia, Apulia

Made from: Cow’s Milk

Pasteurised: No

Texture: A bulb of cheese, burrata has a smooth, elastic outer skin and wet, runny interior. Burrata is a classic creamy cheese.

Taste: The flavor of burrata is unmistakable, thanks to its saucy texture. The taste could be defined as a “buttery mozzarella.”

Certification: No

Aging: No, eat as soon as possible.

Introduction: Burrata is a delicious cheese, popular in restaurants. When you order for example a “Burrata pizza” the bulb of burrata will most likely come placed intact in the center of the pizza. Burrata can be easily incorporated into home cooking due to the ease of preparation. Place a bulb on top of your finished dish for a delectable accent.

History: Burrata cheese hails from Italy. The first burrata was made in 1920-and the Bianchini Farm takes credit. It was created because the leftover mozzarella cheese pieces needed to be consumed, so once they are covered up in a bulb filled with cream, the inner cheese becomes “stracciatella,” and the whole bulb becomes “burrata.” In the past, burrata was adorned with grass & leaves as an indicator of freshness.

How to Enjoy: If you see burrata on the menu; order it immediately! Burrata is an extremely versatile cheese, edible on pizza, with fruit, on salad, on pasta, or with tomatoes, balsamic vinegar and some fresh basil. To eat your burrata, just cut into it with a knife or fork and spread the goodness around your dish. A recommended wine pairing is an Italian Pinot Noir known as Pinot Nero.

Sources: Wikipedia, Burrata House, Eataly, Brigeeski

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