Burrata

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typically served fresh and at room temperature.

History

Burrata originated in the early 20th century in the Apulia region of Italy, specifically in the city of Andria. It was created as a way to use up leftover mozzarella curds and cream. The name "burrata" comes from the Italian word "burro," meaning butter, which reflects its rich, buttery flavor.

Production

The production of burrata begins with the creation of mozzarella. Fresh mozzarella curds are kneaded and stretched to form a pouch. This pouch is then filled with a mixture of stracciatella (shredded mozzarella) and cream. The filled pouch is sealed and often wrapped in asphodel leaves, which are traditional but not always used today.

Serving and Usage

Burrata is best enjoyed fresh, ideally within 24 hours of production. It is commonly served with salads, prosciutto, bread, and olive oil. Its creamy interior makes it a luxurious addition to many dishes, and it pairs well with fresh tomatoes and basil.

Nutritional Information

Burrata is high in fat and protein, making it a rich and indulgent cheese. It is also a good source of calcium and vitamin A. However, due to its high fat content, it should be consumed in moderation.

Similar Cheeses

Burrata is often compared to other fresh Italian cheeses such as mozzarella, stracciatella, and ricotta. Each of these cheeses has its own unique texture and flavor profile, but burrata is distinguished by its creamy interior.

See Also

• Mozzarella
• Stracciatella
• Ricotta
• Italian cuisine
• Cheese