Burrata

What is Burrata?

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 center 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 center 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 ripe 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.

How Burrata is made*

Woven and shaped by hand, the process of making fresh Burrata involves artisans achieving the perfect texture through feel and experience alone.

Using either pasteurized 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 flavors 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.

*Castello does not produce or sell Burrata.

Pick another fresh cheese

If you appreciate the qualities of Burrata there are other cheeses you might enjoy.

Mozzarella is fresh, mild, and creamy, with a springy texture that is soft and inviting. It pairs well with just-picked tomatoes and basil, and can be used in risottos, pasta, or on a pizza.

Bocconcini is a young cheese made from either water buffalo or cow's milk. It comes in small, egg-sized portions and is ideally served fresh in starters or alongside dried meat.