Burrata is a creamy Italian cheese made from mozzarella and cream. It has a tough outer layer and a rich, buttery inside. Originally wrapped in asphodel leaves, it is now often packaged in plastic. Burrata is available in many specialty shops and restaurants worldwide.
Burrata is an Italian specialty that was developed in the 1920s. Although cheese remained largely confined to Italy into the 20th century, in the late 1990s, cheese fans in other regions of the world began to cultivate an interest in burrata, and today it is available in many specialty shops and restaurants. . Some people argue that the best burrata cheese still comes from Italy, although some cheesemakers may disagree.
This cheese is derived from mozzarella, a fresh Italian cheese that is quite well known. To make mozzarella cheese, cheesemakers add rennet to milk to curdle it, then dip the curds in a bath of hot water and knead them, creating shiny strands of cheese that can be molded into a variety of shapes. When cheesemakers create burrata, they make the mozzarella and then shape it into a pocket, placing the leftover mozzarella into the pocket along with some cream, then packing the cheese into a ball. It has been suggested that this cheese was probably developed as a way to use up cheese scraps.
The outer layers of burrata cheese are tough, shiny, and mildly flavored. The inside is rich, smooth, and creamy, with an almost buttery texture and flavor; hence the name, because “burrata” means “buttered” in Italian. Many people serve this cheese whole, sometimes warming it slightly first and offering things like prosciutto or arugula lightly dressed on the side on the side to bring out the natural flavors of the cheese. It can also be grilled, eaten straight, or tossed with salads and pastas, among other things.
Traditional mozzarella and burrata are made from buffalo milk, a product that has been used in cheesemaking in Italy since the 1400s. Cheeses made from buffalo milk are a classic bright white color and have a different flavor than of cow’s milk cheeses. While modern cheese makers often use cow’s milk, as it’s more readily available, if you can get buffalo burrata, it’s worth a try.
Classically, burrata cheese was wrapped in asphodel leaves before being placed on the market. Consumers could be sure their cheese was fresh by checking the leaves; wilted or wilted leaves indicated an older cheese, which would be less desirable. Due to hygiene concerns, many producers are forced to wrap their cheese in plastic, but often some leaves are attached in a decorative way, referencing the classic packaging.
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