Burrata enchants gourmets all over the world with its unique texture and mild taste. This fresh cheese comes from southern Italy and belongs to the filata cheese family. It is characterized by its creamy consistency.
Burrata surprises with a special characteristic: its interior consists of a delicate stracciatella filling. The name “burrata” means “buttered” and reflects its velvety texture.
Although burrata was only created in the 20th century, it quickly established itself in Italian cuisine. Today, this premium cream cheese is also popular outside Italy. It can be found in the chilled section of many supermarkets, similar to mozzarella.
Key findings
- Burrata is a creamy Italian fresh cheese
- It belongs to the filata family of cheeses
- Burrata has a unique stracciatella filling
- The name means “buttered” in German
- Burrata comes from the regions of Apulia and Campania
- It is now available in many supermarkets
What is burrata: origin and history of the premium cheese
Burrata is a creamy premium cheese from Apulia with a fascinating history. It was created near Andria in 1956 and quickly became a culinary sensation. This unique cheese delights with its special taste.
Its origins in Puglia: from tradition to modernity
Burrata was invented in southern Italy out of necessity. Cheese dairies were looking for a solution to excess cream. The result was a cheese with a delicate casing and a creamy core.
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Protected geographical indication: Burrata di Andria
Since 2016, the cheese has been labeled “Burrata di Andria PGI” in the EU. This guarantees its origin and traditional production method. The protected geographical indication ensures quality and authenticity.
The name and its meaning
“Burrata” comes from the Italian word “burro”, which means butter. This refers to the buttery consistency of the cheese. Burrata has a high fat content of 44% to 60%.
Characteristic | Value |
---|---|
diameter | 10-12 cm |
weight | 300-500 g |
Fat content | 44-60% |
Production process and special features
Burrata is a creamy Italian cheese. Its production is a fascinating example of traditional craftsmanship. This cheese is made with great care and skill.
Traditional craftsmanship
Burrata is made by hand all year round. This work requires a great deal of experience and sensitivity. Only seven cheese dairies in Andria are allowed to produce the cheese with a protected geographical indication.
From milk to creamy cheese
The process begins with the pasteurization of the milk at 35-37 °C. This is followed by acidification and fermentation to a pH value of 6.1-6.2. Only rennet is used for coagulation.
The cheese contains no additives, preservatives or artificial fillers. This preserves the natural quality.
The special stracciatella filling
The heart of the burrata is the stracciatella filling. It consists of torn mozzarella threads and cream. This mixture is placed in a small bag of mozzarella.
Characteristic | Description of burrata |
---|---|
diameter | 10-12 cm |
weight | 300-500 g |
Shelf life | Approx. 2 weeks |
Consumption recommendation | Within 24 hours |
Burrata production demonstrates the importance of craftsmanship in the Italian cheese tradition. Every step contributes to the unique quality. From milk selection to molding – everything is important.
Differences between burrata and mozzarella
Burrata and mozzarella are both filata cheeses, but with differences. Burrata is a special variant of mozzarella. Both offer unique taste experiences in Italian cuisine.
Mozzarella has about 45 percent fat. Genuine buffalo mozzarella contains at least 50 percent. Mozzarella matures for only 1-3 days and stays fresh in brine for 3 to 4 days.
Burrata has a unique structure. It consists of a mozzarella casing with a creamy filling. This filling contains cream and mozzarella strands, which gives it a milder taste.
Characteristic | mozzarella | Burrata |
---|---|---|
Texture | Firm, elastic | Firm on the outside, creamy on the inside |
Taste | Mild, slightly salty | Mild, buttery |
Use | Versatile, suitable for gratinating | Often eaten raw, premium variety |
Origin | Campania, southern Italy | Apulia, invented in 1956 |
Mozzarella is versatile and is ideal for gratinating. Burrata is often eaten raw and is considered a premium variant. Both fresh cheeses enrich Italian cuisine in their own way.
Conclusion
Burrata is a unique cheese delight from Apulia. It delights gourmets all over the world with its creamy interior and delicate casing. Burrata combines the best of mozzarella and stracciatella.
Burrata is versatile in the kitchen. It can be combined in the classic way with tomatoes and basil. It also cuts a fine figure as a pasta ingredient or pizza topping.
Freshness is crucial when enjoying burrata. It has around 317 kilocalories per 100 grams and a fat content of 44%. Despite its high calorie content, it is a real taste sensation.
Burrata should be eaten as soon as possible. It has a shelf life of 17 days. This underlines the quality of this handmade product.
There are many ways to enjoy burrata. You can serve it traditionally with tomatoes and rocket. Or experiment and combine it with sweet ingredients such as figs.
Discover the variety of this creamy cheese from Puglia for yourself. It will tantalize your taste buds and enrich your cuisine.