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Burrata: the cream of Mozzarella cheese

By FDL on

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Burrata: the cream of Mozzarella cheese
Photo star5112 / Flickr

“Burrata” is actually a member of the cheese family, but using that term is almost too reductive for this utterly heavenly food.

Imagine the most exquisite mozzarella that you’ve ever eaten in your life. Imagine piercing it with a fork (or even better, your hands), and imagine the white outer skin giving way to a soft cream: it’s really the perfect mixture of sfilacciata (or “un-pulled”) mozzarella (the root of whose name, “mozzata,” means “chopped off”) and very fresh cream.

Its origins come from the city of Andria in the Murgia area, in the Puglia region of Southern Italy. It’s truly incredible to realized what the human hand is capable of producing with just three simple ingredients: cow’s milk, rennet and cream. Two things to keep in mind: the lifespan of burrata is very short – after just 24 hours it’s already considered old. And also, remember that burrata hates the refrigerator and should be eaten at room temperature.

There are also several variations: the bufala burrata is a pulled-curd cheese in a rounded shape, and tied together with a vegetal string. Here, a layer of cow-buffalo cheese hides a central filling of butter. Throughout Southern Italy, it’s a tradition to fill Provola cheeses of various sizes with butter. Instead, burrino has its origins in the regions of Calabria and Puglia but they are typical products of Sorrento: these are very high-fat cheeses that were created out of the need to conserve butter as long as possible.

For a truly heavenly food experience, cut off slices of burrino and spread it onto warm pieces of bread. Accompany it with full-bodied red wine. This is guaranteed to be something you won’t soon forget.

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