What is "burrata"?

Burrata is an Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia (region of Italy).

In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the "ritagli" ("scraps" or "rags") of mozzarella. In November 2016 "Burrata di Andria" became a Protected geographical indication (PGI) product.

Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Apulia.

When the burrata is sliced open, the thickened stracciatella flows out. The cheese has a rich, buttery flavor and retains its fresh milkiness. It is best when eaten within 24 hours and is considered past its prime after 48 hours. Thanks to its flavor and differing textures inside and outside, it goes well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil, cracked black pepper, or pasta.