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.
Slice Burrata Cheese thickly.
Store Burrata Cheese for only a day or two.
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.
The name Burrata Cheese comes from the Italian name for butter, “burro”, referring to the soft consistency of the centre.