Burrata
Encyclopedia
Burrata is a fresh Italian
cheese, made from mozzarella
and cream
. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian
.
in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet
and cream.
Burrata was probably first made around 1920 or possibly 1900 on the Bianchini farm in the city of Andria
in Murgia
, an area in the Apulia
region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. Generally it is believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese
, Burrata maintained its premium-product status even after it began to be made in a number of factories throughout Apulia.
used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey
or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata
), then shaped in whatever form is desired.
When making Burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream
before closing. The finished Burrata is traditionally wrapped in the leaves of asphodel
, tied to form a little brioche-like topknot, and moistened with a little whey. The asphodel leaves should still be green when the cheese is served, to indicate the cheese’s freshness. More recently the cheese is often sold in a plastic bag or container.
, crusty bread, fresh tomatoes with olive oil and cracked black pepper, or pasta
.
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
cheese, made from mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
and cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian
Italian language
Italian is a Romance language spoken mainly in Europe: Italy, Switzerland, San Marino, Vatican City, by minorities in Malta, Monaco, Croatia, Slovenia, France, Libya, Eritrea, and Somalia, and by immigrant communities in the Americas and Australia...
.
History
Burrata is a typical product of the MurgieMurgia
Murgia is a sub-region of Apulia in southern Italy, corresponding to a karst topographic plateau of rectangular shape, occupying the central area of the region. The name stems from the Latin murex, meaning "sharp stone"....
in Puglia, a region in the south of Italy. It is produced from cow's milk, rennet
Rennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
and cream.
Burrata was probably first made around 1920 or possibly 1900 on the Bianchini farm in the city of Andria
Andria, Italy
Andria is a city and comune in Apulia . It is an agricultural and service center, producing wine, olives and almonds...
in Murgia
Murgia
Murgia is a sub-region of Apulia in southern Italy, corresponding to a karst topographic plateau of rectangular shape, occupying the central area of the region. The name stems from the Latin murex, meaning "sharp stone"....
, an area in the Apulia
Apulia
Apulia is a region in Southern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast, and the Strait of Òtranto and Gulf of Taranto in the south. Its most southern portion, known as Salento peninsula, forms a high heel on the "boot" of Italy. The region comprises , and...
region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. Generally it is believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese
Artisan cheese
Artisan cheese is manufactured by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics...
, Burrata maintained its premium-product status even after it began to be made in a number of factories throughout Apulia.
Production
Burrata starts out much like mozzarella and many other cheeses, with rennetRennet
Rennet is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid...
used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata
Pasta filata
Pasta filata is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses.The cheese-making begins in the normal way...
), then shaped in whatever form is desired.
When making Burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream
Cream
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
before closing. The finished Burrata is traditionally wrapped in the leaves of asphodel
Asphodel
Asphodelus ramosus, also known as Branched asphodel, is a perennial herb in the Asparagales order. Similar in appearance to Asphodelus albus and particularly Asphodelus cerasiferus, it may be distinguished by its highly branched stem and smaller fruits.In addition, at least on the Catalan coast...
, tied to form a little brioche-like topknot, and moistened with a little whey. The asphodel leaves should still be green when the cheese is served, to indicate the cheese’s freshness. More recently the cheese is often sold in a plastic bag or container.
Serving indications
When the Burrata is sliced open, its ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor and retains its fresh milkiness. It is best when eaten within 24 hours, and is considered past its prime after 48 hours. The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudoProsciutto
Prosciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
, crusty bread, fresh tomatoes with olive oil and cracked black pepper, or pasta
Pasta
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat , water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the...
.