Distinctive Features of Burrata
Burrata typically presents as a small, round ball weighing between 100 and 200 grams. Its exterior is smooth, shiny, and pure white, similar to fresh mozzarella. The cheese has a soft, pliable consistency that yields easily to pressure.
Inside, Burrata contains a rich, creamy mixture of stracciatella and fresh cream. This interior has a high humidity level, often exceeding 60 percent. When cut open, the creamy filling oozes out, offering a contrast to the firmer shell.
How Burrata is Typically Used
Burrata is most commonly served fresh and uncooked to preserve its delicate texture. It pairs excellently with simple, high-quality ingredients like ripe tomatoes, fresh basil, and extra virgin olive oil. Many chefs use Burrata as a centerpiece in antipasti platters or salads.
- Serve Burrata whole or torn over a caprese salad with heirloom tomatoes and basil.
- Spread Burrata on crusty bread and drizzle with aged balsamic glaze.
- Incorporate Burrata into pasta dishes just before serving for a creamy sauce.
- Pair Burrata with fresh fruits like peaches, figs, or strawberries for a sweet contrast.
- Use Burrata as a topping for gourmet pizzas or flatbreads.
- Enjoy Burrata simply with a sprinkle of sea salt and a grind of black pepper.
Nutrition Values and Using Burrata in Diets
| Nutrient | Amount per 100g |
|---|---|
| Energy | 300 kcal |
| Fat | 25 g |
| Saturated Fat | 16 g |
| Protein | 15 g |
| Carbohydrates | 2 g |
| Sugars | 1 g |
| Sodium | 200 mg |
| Calcium | 300 mg |
Burrata is energy-dense due to its high fat content, primarily from cream. It provides a good source of protein and calcium, supporting muscle and bone health. However, its saturated fat levels mean Burrata should be consumed in moderation within a balanced diet.
For those managing weight, small portions of Burrata can add richness without excess calories. Its creamy texture satisfies quickly, reducing the need for larger servings. People with lactose intolerance may tolerate Burrata better than other cheeses due to its fresh nature.
Ingredients and Production Process of Burrata
Burrata requires only a few high-quality ingredients. The base is fresh pasteurized or raw cow’s milk, though traditional versions use buffalo milk. Animal or vegetable rennet is added to coagulate the milk, and salt is used for flavor.
Production begins by heating the milk to about 35 degrees Celsius. Rennet is stirred in to form curds, which are then cut and drained. The curds are stretched in hot water to create the elastic mozzarella for the outer shell.
Simultaneously, stracciatella is made by shredding leftover mozzarella and mixing it with fresh cream. This creamy filling is spooned into the hollowed mozzarella pouch. The pouch is carefully sealed by twisting and tying it, often with a leaf or string.
The finished Burrata is cooled in brine to enhance flavor and preserve freshness. It is packaged and must be consumed quickly, typically within a few days. Artisanal producers emphasize handcrafting to maintain Burrata’s delicate texture.
Questions and Answers about Burrata
What is Burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. Burrata has a solid outer shell filled with a soft, creamy interior. The name Burrata means ‘buttered’ in Italian, reflecting its richness.
How should I store Burrata?
Store Burrata in its original brine in the refrigerator at 4 degrees Celsius. Keep Burrata away from strong odors to maintain its delicate flavor. Always consume Burrata within a few days of purchase for best quality.
Can I cook with Burrata?
You can cook with Burrata, but heat it gently to avoid breaking its texture. Add Burrata to hot pasta or pizza just before serving. Burrata melts beautifully, adding creaminess to dishes.
What is the shelf life of Burrata?
Burrata has a short shelf life of about 3 to 5 days when refrigerated. Fresh Burrata should be eaten as soon as possible after production. Check the expiration date on the package for guidance.
How do I cut Burrata?
Cut Burrata gently with a sharp knife to preserve its shape. Slice Burrata horizontally to reveal the creamy center. Serve Burrata immediately after cutting to prevent drying.
Where can I buy Burrata?
Buy Burrata at specialty cheese shops, Italian markets, or well-stocked supermarkets. Look for Burrata in the refrigerated article, often near other fresh cheeses. Many online retailers also sell Burrata for delivery.
Is Burrata vegetarian?
Burrata can be vegetarian if made with vegetable rennet. Check the label to confirm the rennet source. Traditional Burrata often uses animal rennet, so verify with the producer.
What wines pair well with Burrata?
Pair Burrata with light, crisp white wines like Pinot Grigio or Vermentino. Sparkling wines such as Prosecco also complement Burrata’s creaminess. Avoid heavy reds that can overpower Burrata’s delicate flavor.
Can I freeze Burrata?
Freezing Burrata is not recommended as it ruins the texture. The high moisture content causes ice crystals to form, making Burrata grainy. Always enjoy Burrata fresh for the best experience.
How is Burrata different from mozzarella?
Burrata differs from mozzarella by having a creamy filling inside a mozzarella shell. Mozzarella is uniform in texture, while Burrata offers a contrast. Burrata is also richer due to the added cream.
Cheese Varieties of Burrata in Different Countries
Burrata in Italy
Italy produces the original Burrata, primarily in the Apulia region. Artisanal cheesemakers use local cow’s or buffalo’s milk for authenticity. The cheese is often wrapped in asphodel leaves to maintain moisture and add aroma.
Italian Burrata has a Protected Geographical Indication status in some areas. It is made with strict traditional methods, ensuring high quality. Consumers prize Italian Burrata for its fresh, milky flavor and creamy texture.
Burrata in the United States
The United States has embraced Burrata, with many creameries producing their own versions. American Burrata often uses high-quality cow’s milk from local dairies. Some producers experiment with adding herbs or truffles to the filling.
US-made Burrata tends to be larger, sometimes reaching 250 grams per ball. It is widely available in gourmet stores and restaurants. American Burrata maintains the creamy interior but may have a slightly firmer shell.
Burrata in Canada
Canadian cheesemakers produce Burrata using milk from grass-fed cows. The cooler climate influences the cheese’s texture, making it slightly denser. Canadian Burrata often features in farm-to-table dining experiences.
Producers in Quebec and Ontario lead Burrata production in Canada. They adhere to high food safety standards while preserving traditional techniques. Canadian Burrata is known for its clean, fresh taste and consistent quality.
Burrata in Australia
Australia has a growing artisanal cheese scene, including Burrata production. Australian Burrata often uses milk from Jersey or Friesian cows. The cheese is celebrated for its rich flavor due to the high butterfat content of local milk.
Many Australian producers focus on sustainable farming practices. Burrata from Australia is typically creamier and slightly saltier than European versions. It pairs well with local ingredients like macadamia nuts and native herbs.
Burrata in the United Kingdom
The United Kingdom produces Burrata with a focus on organic and biodynamic milk. British Burrata often has a thinner shell and a more fluid interior. It is popular in modern British cuisine, especially in salads and starters.
UK cheesemakers may age Burrata briefly for a more complex flavor. The cheese is commonly found in farmers’ markets and specialty shops. British Burrata is valued for its delicate balance of creaminess and acidity.
Burrata in France
France produces Burrata using techniques influenced by its own cheese traditions. French Burrata often incorporates lait cru or raw milk for a deeper flavor. The cheese may be smaller, around 150 grams, with a very soft texture.
Producers in regions like Normandy use rich, creamy milk from local breeds. French Burrata is sometimes served with fruit compotes or in baked dishes. It reflects the French emphasis on terroir and artisanal quality.
Burrata in Germany
Germany has adopted Burrata, with many creameries producing it alongside traditional cheeses. German Burrata typically uses pasteurized cow’s milk for safety and consistency. The cheese often has a slightly tangy note due to local bacterial cultures.
German producers focus on precision and hygiene in Burrata making. The cheese is popular in trendy restaurants and health-conscious diets. German Burrata is known for its reliable quality and mild, approachable flavor.
Burrata in Japan
Japan produces Burrata with a unique attention to detail and presentation. Japanese Burrata often uses milk from Hokkaido cows, known for its purity. The cheese is made in smaller sizes, perfect for individual servings.
Japanese cheesemakers may infuse Burrata with subtle flavors like yuzu or matcha. It is served in high-end izakayas and Italian restaurants. Japanese Burrata is prized for its exquisite texture and harmonious flavors.
Burrata in Brazil
Brazil has a growing interest in artisanal cheeses, including Burrata. Brazilian Burrata often uses milk from Gyr or Holstein cows in tropical regions. The warmer climate can make the cheese softer and more perishable.
Producers in Brazil experiment with adding local ingredients like açaí to Burrata. It is commonly enjoyed in urban centers like São Paulo and Rio de Janeiro. Brazilian Burrata offers a creamy, indulgent experience with a tropical twist.
Burrata in Argentina
Argentina produces Burrata using milk from grass-fed cows on the Pampas. The cheese has a rich, buttery flavor due to the high-quality milk. Argentine Burrata is often larger and served as a shared appetizer.
Local producers incorporate Burrata into traditional asados or barbecue meals. It pairs well with Malbec wine and chimichurri sauce. Argentine Burrata is celebrated for its robust flavor and creamy consistency.
Burrata Around the World
Burrata enjoys global popularity with many similarities across countries. Most versions retain the core characteristic of a mozzarella shell filled with cream. Chefs worldwide use Burrata for its ability to elevate simple dishes with luxury. The cheese is consistently prized for its fresh, milky flavor and soft texture.
Differences in Burrata arise from local milk sources, production techniques, and culinary traditions. For example, Italian Burrata often uses buffalo milk, while American versions prefer cow’s milk. Some countries add unique flavors or adjust sizes to suit local tastes. These variations showcase Burrata’s adaptability while maintaining its essential creamy appeal.
Burrata continues to captivate cheese lovers with its unique combination of texture and taste. Its versatility makes it a staple in modern gourmet cuisine. Whether enjoyed in its traditional form or with creative twists, Burrata offers a delightful culinary experience.