Cheese, burrata

Origins and history

Burrata cheese originated in the Apulia region of southern Italy, specifically in the town of Andria. It was traditionally made using buffalo milk, but nowadays, cow's milk is commonly used. The cheese has a long history dating back to the early 20th century and has gained popularity worldwide for its luxurious taste and texture.

Nutritional information

Burrata cheese is a good source of protein and calcium. It also contains vitamins A and B12. However, due to its high fat content, it should be consumed in moderation.

Allergens

Milk

How to select

When selecting burrata cheese, look for a fresh, plump appearance with no signs of mold or discoloration. The outer layer of mozzarella should be smooth and intact. Opt for cheese that feels soft and slightly springy to the touch, indicating its freshness.

Storage recommendations

To maintain the freshness and quality of burrata cheese, it is best to consume it within a few days of purchase. Keep it refrigerated in its original packaging or in an airtight container, submerged in water to prevent it from drying out. Remember to drain and pat dry before using.

Preparation tips

Burrata cheese is incredibly versatile and can be enjoyed in a variety of ways. It is commonly used in salads, pasta dishes, and pizzas, where its creamy center adds a luxurious touch. It can also be paired with fresh fruits, drizzled with honey, or served with crusty bread for a delightful appetizer or dessert.

Substitutions

Fresh mozzarella cheese, ricotta cheese

Culinary uses

Burrata cheese is widely used in Italian cuisine and is a popular ingredient in dishes such as Caprese salad, pasta alla norma, and pizza. Its creamy texture and delicate flavor make it a favorite among cheese lovers.

Availability

Italy