Burrata is a fresh cheese originating from southern Italy, most famous in the Puglia region. Similar in appearance to fresh mozzarella, but with a creamy, buttery filling in the centre, known as stracciatella, which gives it its real character. Burrata has a delicate, silky texture and a rich, slightly acidic flavour that goes particularly well with fresh fruit and vegetables or with stewed or grilled meats.
Unlike traditional mozzarella, which is generally uniform and smooth in texture, burrata offers a variety of textures, from a membranous, rubbery exterior to a creamy interior. The cheese is made by moulding the fresh mozzarella cheese into a sphere in warm water, then filling the centre of the sphere with cream and mozzarella strands to create the characteristic texture of burrata. The burrata is then eaten fresh, preferably within 24 hours of production, to ensure that it has the best possible flavour.
Burrata is one of the specialities of Italian gastronomy and is gaining in popularity internationally, often appearing as a centrepiece of starters and salads. The cheese’s versatility allows it to be used in a variety of cooking styles, combining different flavours and textures while remaining the focus of the dish itself.
Of course, burrata is also on the menu at Onios.
How to make burrata
Making burrata is a meticulous process that requires excellent cheese-making technique. It requires the right ingredients and methodology to ensure freshness and a distinctive flavour.
- Cow’s milk: Burrata first requires high quality fresh cow’s milk
- Cream: Cream is added to the cheese mass for a rich creamy texture
- Rennet: The rennet helps the milk to curdle
- Citric acid: This acid helps the curdling process
- Salt: An ingredient used for flavouring and preserving
Process of preparation
- Preheating the milk: The process starts by slightly heating the milk, allowing the citric acid and rennet to be evenly distributed
- Curdling: after adding the rennet, the milk is allowed to set for a sufficient time
- Separating the curd from the cheese: the curdled milk must be carefully cut and stirred to separate the curd particles from the whey
- Pulling out the cheese: the curd is dipped in hot water and stretched by hand until it is shiny and elastic
- Adding the filler: a creamy mixture of cream and small curd particles is added to the centre of the stretched cheese
- Shaping and cooling: the cheese is then shaped into a dumpling and cooled in cooling water
- The surface of the burrata is usually covered with a thin layer of plastic to protect it from external influences
- Refrigeration: fresh burrata must be stored in a refrigerator to preserve its quality.
- Shelf-life: The shelf-life of the cheese is short, usually within a few days of production.
- Burrata should always be served chilled but at room temperature for the best taste experience.
Burrata is a versatile Italian cheese, served fresh and cold to fully appreciate its creamy texture. In the following sections, we will review how Burrata enhances the flavours in a variety of dishes: salads, pasta and pizzas, as well as in starters and cheese platters.
Burrata’s rich and soft texture makes it an ideal complement to light, fresh salads. It goes particularly well with fresh green salads, such as arugula, and is often used in Caprese salads, where the simplicity of tomatoes, basil and olive oil harmonise perfectly with the soft and mild flavours of Burrata.
- Caprese salad with:
- Balsamic Balsamic Balsamic Balsamic
- Autumn salad:
- Ripe peaches or melon
- Freshly ground black pepper
Burrata is a worthy companion to any pasta or pizza, where it enhances the gastronomic experience of the dish. Burrata does not need to be overcooked; it is enough to melt in the heat when placed on top of pasta or pizza, giving the dish a rich flavour.
- Cooked pasta:
- With fresh basil and cherry tomatoes
- Served on preheated crispy fried pasta
- With vegetables and herbs
Burrata is a very tasty and spectacular choice as an appetizer or as part of a richly assembled cheese platter. It can be served with grilled crostini or fresh baguette, which perfectly brings out its creamy interior flavour and texture.
- Burrata toast:
- Served with Ganaj bread
- Toasted toast with grilled toast
- Cheese plate:
- Various cheeses
- Fresh fruit such as grapes or sliced pears
- With nuts or olives
Burrata has a wide range of uses, with all the dishes concerned focusing on the freshness and richness of the cheese.
Burrata, a fresh cheese of Italian origin, has a special texture and flavour, and is made using ingredients similar to many other cheeses.
Burrata is very similar to mozzarella, as it is basically a mozzarella cheese stuffed with fresh cream and cheese curd (ricotta). Mozzarella is typically made from water buffalo or cow’s milk and has a low fat content, while burrata has a fattier, creamier texture thanks to the fresh cream added.
- Raw material: water buffalo or cow’s milk
- Texture: elastic, fibrous
- Taste: mild, milky
- Ingredient: mozzarella (outer layer), cheese crumbles and fresh cream (inner)
- Texture: creamy inside, elastic outside
- Taste: rich, creamy
Many cheeses are made in different parts of the world, using different types of milk and different processes. Burrata is the most recent of the Italian cheeses, while in other countries cheeses with different textures and flavours are more popular.
- France: Camembert – Matured, mould-covered rind
- Greece: Feta – Salty, crumbly texture, made from sheep’s or goat’s milk
- Switzerland: Emmentaler – Hard cheese with characteristic holes
Each type of cheese has different ingredients and production processes that give it a unique quality, but fresh cheeses such as burrata and mozzarella are particularly popular for their freshness and light flavour.
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