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I first encountered Burrata during a trip to one of Genoa's oldest markets - Mercato Orientale. When I sliced into Burrata a luscious cream slowly oozed out from the center. The cream tasted slightly like a fresh ricotta. I spread the cheese over crusty bread and drizzled olive oil over it. Burrata is essentially a creamy spreadable buffalo milk mozzarella. In Italian, the name "Burrata" means "buttered." Unlike Mozzarella, Burrata's center is filled with cooked Italian cream.
Burrata is produced in the southeastern region of Italy, called Puglia. It was not until 1920 that this rich smooth cheese was invented. By the 1950s, the production of Burrata increased. This probably had to do with the fact that the cheese recycles leftover pieces of mozzarella. During the cheese making process, Burrata is formed into a pouch that is filled with scraps of leftover mozzarella and topped off with fresh cream. Traditionally, the cheese would be wrapped in asphodel leaves. The leaves serve as indicators to the freshness of the cheese. As long as the leaves are green, the cheese is still fresh. Today, the cheese is not always wrapped in these leaves.
Unfortunately, Burrata is not easy to find in the United States. This has to do with its fragility and freshness. In Italy, Burrata is typically eaten just a few days old. It does not have a long shelf life. So, the pouches of this cheese that you find in the U.S. are normally flown into the country. I am skeptical about purchasing the cheese from online vendors. I would suggest that you buy it from a cheese monger who you trust will tell you when the cheese arrived. Continue reading to find out how it can be the perfect summer treat.
Burrata can be the perfect summer treat - I am obsessed with combining this cheese with fresh bright red and yellow tomatoes, arugula, and an olive oil. Sometimes, I'll add some roasted peppers, and then, drizzle a balsamic over the vegetables and cheese. Below are a few other ways you can create a refreshing summertime salad with this fresh Italian buffalo milk cheese:
Have you tried this cheese yet? If so, how did you eat it?
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7-30-2008 @1:55PM GL said... I really want some of that.
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7-31-2008 @10:04AM Brian said... I had it at a DC restaurant drizzled with olive oil atop a bed of prosciutto. I have yet to find a store in the area that sells it, but I'm afraid if I do I might never leave the house again (except to go buy more). It's utterly delightful.
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8-03-2008 @12:35AM Kitt said... I wonder how hard it would be to make? It love to try my hand at it.
Kitt
http://www.kittalog.com
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8-05-2008 @2:56PM Michael Sills said... Murray's cheese store in NYC carries it fresh from Italy. You will have to have it fed-ex shipped BUT it is worth it.
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8-18-2008 @11:03PM Jo said... You can actually make it yourself! I found burrata once at Whole Foods, but haven't seen it since, so I tried making it and it came out really well, very close to what I remember from the first time I had it. The process is almost the same as making mozzarella, which you can do with a few special ingredients.
http://handsfreecooking.net/blog/2008/08/burrata/
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