Burrata is a fresh Italian cheese made from mozzarella and cream. Burrata is usually made from buffalo milk but it is also made from cow milk or a combination of both milks. The success of Burrata cheese is huge right now, not only in Italy but here in Montreal it is very much in demand.
Burrata was first made in the early 1900s on the Bianchini farm in the town of Andria in the region of Puglia in southern Italy. The ingenuity of these cheesemakers began producing Burrata as a natural consequence of the typical peasant culture and accustomed to little waste and the reuse of any surplus. They decided to mix the residues from the processing of the cheese dough with the cream and wrap it all in a casing which is also made of spun paste.
Burrata is formed into a pouch made from spun curd which contains a soft heart of cream called 'panna' and is filled with ritagli ( the 'scraps' or 'rags') of mozzarella, wrapped with leaves of asphodel, a local herb which grows in the wild in the area of Andria and gives an aromatic and tangy note to the cheese.
The Burrata I selected is produced by Cilento S.P.A. a cheese factory located in Cellole in the region of Campania in southern Italy. The Cilento family have been operating for more than a generation in the dairy sector, dedicated exclusively to the production of the Mozzarella di Bufala Campana DOP (Protected Designation of Origin).
Enjoy the sweet milky buttery taste of Burrata in simple dishes and also in very elaborate meals. Burrata can be enjoyed simply accompanied by a green salad or served with ripe juicy red tomatoes, olive oil and ground black pepper. A delightful rich cheese that pairs nicely with a Castel del Monte, a dry, medium-bodied chardonnay from the Puglia region of Italy.
Here is a great video put out by the Culinary Institute of America on the making of Burrata: Puglia's Molten Mozzarella.