Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s in the area of Andria on the farm of the Bianchini family (which was later converted into a burrata production facility.) Originally, burrata was made with buffalo’s milk, but today cow’s milk from two milkings is used together with super fresh cream.
Burrata is a pulled cheese like mozzarella, known in Italian as pasta filata, and is made in a very unique way. Once the cooked curd is divided into pieces, the cheesemaker immerses them in very hot water and is then formed into a pouch. The cream is poured inside and the pouch is closed by pinching the top together, making a pear shaped sack.
Like mozzarella, burrata is a fresh cheese and should be eaten as soon as possible in order to enjoy the flavor. Burrata can weigh between ½ to 1 lb. The paste is a shiny milk color and is wrapped in a smooth pouch without a rind. It is normally sold wrapped in green leaves. Burrata has a rich, buttery flavor with notes of milk enzymes that can be brought out with the addition of salt and freshly ground pepper. It is a delicate cheese that can be served with spring lettuces that compliment its flavor.
In the library
M. FREJAVILLE, Puglia gastronomica: vetrina di specialità e vini tipici della regione, Foggia, Camera di commercio industria artigianato e agricoltura, 1970;
INSOR-Istituto nazionale di sociologia rurale, Dizionario enciclopedico dei formaggi, Milano, Mondadori Doc, 2008;
Atlante Qualivita 2009, Milano, Edizioni del Gusto, 2008.