Fresh cheese
Burrata
Italy — Puglia (Andria). Developed in Puglia in the 20th century.
PGIBurrata di Andria. Registered PGI.
Profile
- Milk
- Cow's milk.
- Pasteurisation
- Usually pasteurised.
- Texture
- A thin stretched-curd shell holding soft, creamy shreds (stracciatella).
- Flavour
- Milky, sweet, buttery.
- Aroma
- Fresh cream.
- Rind
- None — a thin mozzarella skin.
- Typical maturation
- None
Tasting & pairing
Cut open at the table and taste the shell and the creamy centre separately. Use the tasting wheel.
Food
- Ripe tomatoes
- Basil and olive oil
- Peaches
- Grilled bread
Drinks (non-alcoholic)
- Sparkling water with lemon
- Peach iced tea
Optional, if you drink alcohol: Crisp white wine.
Storage: Refrigerate in its liquid; eat within about 1–2 days; serve at room temperature.
How it's made
- Method
- Mozzarella-style curd is stretched into a pouch and filled with stracciatella (strands of curd soaked in cream), then tied.
- Cultures
- Lactic culture or whey starter (as for mozzarella).
- Coagulation
- Rennet
- Curd handling
- Stretched in hot water; the filling is shredded curd in cream.
- Pressing
- None.
- Salting
- Brined briefly.
- Ageing
- None — best within a day or two.
At home: Advanced home make
Needs confident mozzarella stretching first; not detailed here.
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
- eAmbrosia — EU geographical indications register — European Commission
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.