Burrata is a specialty of the Puglia region of Italy which is on the Southeast coast. It was initially made to use up the scraps leftover from the making of mozzarella, which were left floating in the cheesemaking vats!
Burrata is composed of a sheath of mozzarella cheese filled with thick cream and tiny shreds of stretched mozzarella curd that spill out once opened. In short, it's the molten chocolate cake of cheese. Though by nature it is very rich, (burrata literally translates to butter in English) it actually tastes fresh and not overly heavy. It’s truly one of the most delightful and luscious fresh cheeses. If you love creamy textures, burrata is right up your alley!
Always purchase the freshest burrata you can get your hands on. It’s worth splurging to get the best quality available.
Its shelf life is notoriously short and though it may stay fresh for up to a couple of weeks, it’s best consumed as soon after production as possible.
Once you open a ball of burrata, eat it right away. Store any leftover unopened balls of burrata in its packing liquid in the refrigerator.
This cheese has a different production process than most other cheeses; it is not aged and is actually best eaten shortly after it was made. Burrata is made from the warm elastic curd of fresh milk. The almost molten filling is composed of a mixture of fresh cream and the softest bits of curd.
Just like many other cheeses burrata is best served at room temperature, which brings out the ideal flavor and texture.
Burrata is absolutely delightful simply cut open and drizzled with a bit of high quality olive oil and a sprinkling of sea salt alongside crusty grilled bread. Want to get fancy? Serve this with shaved prosciutto.
Swap out mozzarella for burrata in a caprese salad for a luxury upgrade to a classic dish.
Try spooning dollops of burrata atop salads and pizza.
Ounce for ounce, burrata actually has fewer calories than aged cheese, with about 90 calories per ounce.
Burrata is a good source of calcium, vitamin A, and protein.
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