Burrata finds its origins in Apulia, the heel region of the Italian boot and in particular in the Murgia area, whose economy had long been based on sheep farming and agriculture. It is an artisan cheese made of buffalo or cow’s milk, and is made and sold in many factories throughout Apulia.
The Burrata cheese and its caracheristics
The name burrata means buttery in Italian and represents a fresh cheese made from a mix of mozzarella and cream. The cheese may seem very similar to mozzarella but there is a difference. The outside thin shell is a pasta filata curd, while the insides consists of a soft, creamy and milky mixture of curd and fresh cheese. To indicate how fresh the cheese is each Burrata Cheese is wrapped in a freshly cut asphodel leaf. If the leaf is still green, the Burrata Cheese is to be considered fresh. Today real leaves are no more used by producers, and many manufacturers encase their Burrata Cheese in leaf-patterned wrappers.
How to store and serve Burrata Cheese
Burrata cheese is usually served fresh, at room temperature and is to be consumed fresh, within 48 hours. Burrata is cut down the middle, so that it allows the rich, creamy center to pour out. The taste of this milky cheese goes well atop pizza, with Italian ham -prosciutto, with fresh tomatoes and atop spaghetti or other kind of Italian pasta.
Burrata makes a nice topping on salads and is wonderful served with crusty bread and dressed with extra virgin olive oil, but it is also perfect served grilled with basil leaves and abundant oregano.
Burrata cheese pairs well with lighter white and red wines, and with most beers. We suggest serving it with a Franciacorta Brut Satèn or with Castel del Monte Rosato Primaronda.