What Is Burrata

Burrata is a fresh Italian cheese that originated in the early twentieth century in the Puglia region of southern Italy. Local cheese makers sought a way to use the outer curds of mozzarella that remained after shaping traditional balls. They created a pouch of mozzarella into which they stuffed a creamy mixture of fresh cream and soft curds called stracciatella. The pouch was then sealed, creating a cheese that combined the firm, elastic texture of mozzarella on the outside with a rich, luscious centre. Over the decades burrata gained recognition beyond Puglia, delighting chefs and home cooks across Italy and later achieving worldwide popularity for its luxurious flavour and striking presentation.

Cheesemaking Process
The production of burrata begins with high quality cow’s milk, which is pasteurised and coagulated with rennet to form curds. The curds are then heated in hot water until they become pliable and elastic. A piece of this mozzarella dough is stretched and shaped into a small pouch. Meanwhile the remaining curd is shredded into fine strands and mixed with fresh cream to create the creamy stracciatella filling. The pouch is filled with this mixture and sealed by twisting or folding the edges. Burrata is best when very fresh, often delivered by artisan producers on the day it is made or the following morning. Its delicate shape and creamy interior require gentle handling and immediate refrigeration until use.

Flavor Profile and Texture
When cut open, burrata reveals its signature flowing centre. The outer shell of mozzarella provides a mild, milky flavour and a satisfying resistance when bitten. The interior stracciatella offers a burst of sweet creaminess, with a texture reminiscent of thick whipped cream mixed with tender cheese strands. The overall taste is buttery and delicate, with a subtle tang from the fresh milk. Because burrata carries so little salt and no rind, its flavours are fresh and clean, making it a perfect match for both simple and sophisticated preparations.

Culinary Uses and Pairings
Burrata’s luxurious texture and mild flavour make it versatile in the kitchen. Served simply at room temperature, it pairs beautifully with ripe tomatoes, fresh basil and a drizzle of extra virgin olive oil. A scattering of flaky sea salt and a squeeze of lemon juice highlight its creaminess. Chefs often place burrata atop grilled vegetables, roasted beets or charred peaches, inviting the creamy centre to mingle with smoky or sweet notes. In pasta dishes, chunks of burrata melt gently into warm noodles, creating a rich sauce without the need for heavy cream. It also complements crisp prosciutto, crusty bread and peppery greens such as arugula. For dessert, a spoonful of honey or fig jam alongside burrata offers a delightful contrast of savoury and sweet.

Nutritional Considerations
Burrata is a rich source of protein and calcium, important for muscle maintenance and bone health. However, its high cream content makes it relatively high in fat and calories compared with firmer cheeses. A typical serving contains significant amounts of saturated fat, so moderation is advisable for those monitoring their intake. At the same time, burrata’s fresh ingredients mean it contains no artificial additives and delivers vitamins A and B12. When enjoyed as part of a balanced diet with vegetables and whole grains, burrata can contribute both flavour and nutritional value.

Shopping and Sourcing in the UK
In the United Kingdom burrata is available at specialist cheesemongers, Italian delis and select supermarkets. Look for products labelled ‘fresh’ or ‘Artisan’ and check the date to ensure you purchase the earliest available. The pouch should appear plump and intact, with no signs of leaking liquid. If possible, buy burrata on the day of delivery to enjoy it at peak freshness. After purchase, store it in its original whey liquid and consume within two days. For the highest quality, seek out burrata from dedicated Italian importers or local dairies that make the cheese in small batches.

Expert Tips for Serving Burrata
Allow burrata to come to room temperature before serving so its centre becomes soft and flowing. Remove it from the fridge about thirty minutes prior to plating. When cutting into the pouch, use a sharp knife and slice gently to preserve the creamy interior. Serve on a warm plate or a lightly oiled platter to prevent sticking. If drizzling olive oil, choose a robust extra virgin variety to complement the cheese’s sweetness. Garnish with fresh herbs such as basil, oregano or chives for added aroma. When pairing with bread, select a loaf with a crisp crust to contrast with burrata’s softness.

Common Pitfalls and How to Avoid Them
One common mistake is serving burrata cold from the fridge, which keeps the centre firm and inhibits its characteristic ooze. Always allow it to warm slightly. Another error is placing burrata on a wet platter; moisture dilutes flavour, so pat the base dry before plating. Avoid over seasoning; a light sprinkle of salt and a minimal drizzle of oil are enough to enhance rather than overwhelm the cheese. Lastly, do not leave burrata exposed to air for extended periods, as its delicate interior can dry out; serve promptly once removed from its packaging.

Conclusion
Burrata represents the joyful ingenuity of traditional cheesemaking, combining two textures in one elegant package. Its creamy heart and tender shell make it a luxurious addition to both simple and elaborate dishes. By sourcing the freshest cheese, serving it at the right temperature and pairing it thoughtfully, cooks can showcase burrata’s unique qualities. Whether featured as part of a festive antipasti platter or crowned atop a summer salad, burrata invites diners to savour the blissful union of mozzarella and cream in every unctuous bite.