Beautifully balanced in taste, Burrata is a perfect blend of contrasting textures working together to create a landscape of soothing delights. Its soft shell wrapped around a creamy centre delivers a clash of sensations and a buttery consistency unlike any other. When cut open, the creamy interior is revealed as it slowly seeps from the centre like rich cream. Mild, smooth and fresh, Burrata seduces with its unique profile and delicate palate.
Spun by artisans in the heel of Italy, Burrata is produced locally using fresh milk from buffalos that graze on the plateaus of Apulia. Lush pastures dotted between the coast and mainland provide rich forage for grazing cattle, resulting in wholesome and full-bodied milk for the creameries.
Serve fresh Burrata at room temperature by removing it from refrigeration at least half an hour before serving. Enjoy it beside moist tomatoes, basil and crusty bread with a light drizzle of olive oil, or let it add contrast to ripe berries, honeydew melon and grilled figs.
Woven and shaped by hand, the process of making fresh Burrata involves artisans achieving the perfect texture through feel and experience alone.
Using either pasteurised or raw milk, large vats are filled and heated, allowing nothing but rennet to slowly curdle the milk. Once formed, the curds are dropped in hot whey and left to blend into a flexible paste. Relying on touch and pliability, workers carefully weave and pull the curd, developing a spun consistency akin to stretched curd cheeses. When the desired texture is attained, it is formed into a soft pouch and packed with torn strings of Mozzarella and cream before being knitted shut at the top. Boasting clearer flavours in its youth, Burrata is best enjoyed within a day of being made, as waiting any longer would risk the taste and texture being diluted.
Made and enjoyed fresh, no aging or maturing is needed to produce Burrata. No additives, preservatives or artificial fillers go into making the cheese, ensuring a clean and gluten-free experience.
Few cheeses manage to blend textures to an extent comparable to Burrata, but when looking to replace it, other fresh cheeses have been shown to work in its stead.
Fresh, mild and creamy, Mozzarella bears a close resemblance to Burrata in both flavour and ingredients. Showing a higher density than its counterpart, the texture is springy - almost like a pillow. When fresh, pair it with just-picked tomatoes and basil, or use it in risottos, pasta or on a pizza.
On a smaller scale, Bocconcini is young Mozzarella made using milk from either water buffalos or cows. Identical in taste and texture, the cheese is the size of an egg, and ideally served fresh in starters or beside dried meat.
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