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Burrata Cheese



Burrata Cheese is a fresh, unaged cheese made in Apulia, Basilicata and Campania in the south of Italy.

It is a ball of cheese, ricotta-like in texture, made of milk and cream from cows and unspun mozzarella curds. It is wrapped in a skin made from thinly stretched mozzarella, then wrapped in leaves from asphodel plants.

Some Burratas also have porcini mushrooms or black truffles in the mixture.

The cream oozes out when you cut into it.

Burrata has a very short shelf life. It is meant to be eaten within a few days of being made. When the leaves start to turn brown, the cheese has to be used up right away.

It is flown into the United States from Italy the day after it is made.

Cooking Tips

Slice Burrata Cheese thickly.



Storage Hints

Store Burrata Cheese for only a day or two.


History Notes

Burrata was first made in Andria, Basilicata at the start of the 1900s.


It was first made with buffalo milk, then using milk was from Podolian cows. Now, the milk can be from any type of cow in the area.

Language Notes

The name Burrata Cheese comes from the Italian name for butter, "burro", referring to the soft consistency of the centre.

Soft Cheeses

Añejo Cheese; Añejo Enchilado Cheese; Banon Cheese; Boilie Cheese; Bonchester Cheese; Boursin Cheese; Brie Cheese; Brillat-Savarin Cheese; Brousse de Brebis; Bruss Cheese; Burrata Cheese; Caboc Cheese; Camembert Cheese; Casu Marzu; Chaource Cheese; Chèvre Frais; Cornish Yarg Cheese; Crottin de Chavignol Cheese; Crowdie Cheese; Cumulus Cheese; Edel de Cléron Cheese; Feta Cheese; Feuille d'automne Cheese; Garrotxa Cheese; Hoop Cheese; Kirkham Lancashire Cheese; La Tur Cheese; Lancashire Cheese; Le Cendrillon Cheese; Le Veillon Cheese; Lymeswold Cheese; Mitzithra Cheese (Fresh); Oaxaca Cheese; Oxford Isis Cheese; Pavé de Chirac Cheese; Pié d'angloys; Pithiviers Cheese; Pont Couvert Cheese; Prescinseua Cheese; Saint-Loup Goat Cheese; Saint André Cheese; Soft Cheeses; Soumaintrain Cheese; Squacquerone Cheese; St-Nectaire Cheese; St Tola Cheese; Tarapatapom Cheese; Telemes Cheese; Teviotdale Cheese; Tornegus Cheese; Vacherin Chaput Cheese; Vacherin d'Abondance; Vacherin Mont d'Or; Wensleydale Cheese with Cranberries; Whirl Cheese

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Citation

Oulton, Randal. "Burrata Cheese." CooksInfo.com. Published 01 September 2004; revised 02 December 2007. Web. Accessed 11/23/2017. <http://www.cooksinfo.com/burrata-cheese>.

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