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Burrata Cheese Italiana

$10.95
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$10.95 7 oz

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Description

Burrata Cheese Italiana

 

Burrata is an artisan Italian cheese from the Puglia area, made of mozzarella and cream. Its outside is like solid mozzarella and inside is creamy, which creates a very soft texture. Sometimes it is a mixture of mozzarella with butter and a touch of sugar, depending on the cheesemaker who prepares it.

The custom is to serve the burrata at room temperature, in tomato salads, on bread with olive oil and fresh pepper or with raw prosciutto and pasta.

 

Origin of Burrata Cheese Italiana

It is native to Puglia (southern Italy), like the Mozzarella, which exists thanks to the water buffaloes that were introduced in the fifteenth century from Asia. In Italy, it is a legal requirement to make Mozzarella and Burrata from buffalo milk. There, the cheese that has a similar process but with cow's milk is called Fior di Latte. However, in other countries, products sold under the name Mozzarella or Burrata are often produced from cow's milk.

 

Features of Burrata Cheese Italiana

It's a delicate, almost sweet cheese that melts in your mouth. It is shaped like a little bag, where the outside is a layer of mozzarella and the inside a mixture of mozzarella threads and fresh cream. It has a knot on the top and when it is cut, it spills over onto the plate. The peculiarity of the cow milk is that it is richer in protein since it does not have carotene (a yellow pigment found in cow's milk), buffalo burrata is whiter. It should be kept cold and bathed in whey until it is eaten, otherwise, it will dry out.

Its shape and structure are the most characteristics of this fashionable food since it consists of a round-shaped bag that is kept submerged in serum until consumption and that inside is much creamier or buttery since it is burrata itself with flavor cream and cheese mixture.

The outer bag is curdled milk or cheese paste that is dipped in whey once it is filled with a mixture of spinning pasta or mozzarella and cream. It is native to southern Italy and made from cow's milk, although there is also buffalo milk, currently, it is produced trying to resemble the original version in different countries.

 

The properties of the burrata

Because it is a food derived from milk, and made from cheese, Burrata Cheese Italiana is a food with a high protein concentration of close to 20%, however, its fat content is higher and can approach 30% depending on the percentage of cream used in its preparation.

And within their fats include the saturated fats own dairy lipids featured in this food and are also a source of cholesterol, potassium, calcium, vitamin A and D.

It is not a light food, but its caloric value is around 350 Kcal per 100 grams and it is not free of sugars either, since not only can they have lactose but some commercial versions can include added sugars. Another property is its high sodium content.

Although we may think it is an acidic food due to the whey in which it is stored, the reality is that its flavor is more similar to cream, as well as its texture and because of its high degree of freshness that implies a higher water content than a semi-cured or cured cheese, it can also be a good source of microbes, especially if it is a handmade burrata with poorly controlled production methods as suggested by a research conducted in Italy. 

 

Production of Burrata Cheese Italiana

Burrata Cheese Italiana is obtained by adding to fresh milk the whey produced by leaving part of the previous day's production sour and calf rennet, curdling the milk in 20-30 minutes from its addition. The mass, which at that moment of the elaboration is called curd, is broken into big pieces that are left to rest for 4 to 5 hours in the whey until they start to make threads. There the curd or burrata is ready to be placed in the cheese sacks, which are made with a sheet of pressed cheese of about 1 cm, shaped and kneaded to obtain the desired shape.

Then the cheese wrapper is filled with whey cream and the bag is closed by making a knot in the top of it with the hot dough since once it cools down, it breaks when it is shaped. Finally, dip the Burrata in brine for a couple of minutes to salt it and preserve it. Finally, it is packed in cardboard boxes, plastic trays or vegetable paper for its commercialization and it lasts for a maximum of three days since its elaboration.

 

The best way to consume Burrata Cheese Italiana

Burrata Cheese Italiana is a fresh cheese that does not undergo any kind of maturation process, so it is delicate and has a short shelf life. So much so that it is only kept for about 21 days from its production. Before opening it, we must temper it outside the fridge for about an hour if we want to enjoy all its splendor.

When tasting it, it does not need too many accompaniments or condiments, since it is very good with its presence and flavor. Watered with a splash of olive oil, accompanied by natural cherry tomatoes or a slice of toasted bread are the most delicious ways to get the most out of it. It does not demand flavor enhancers either, although we can always give it a touch by seasoning it with a pinch of salt and pepper. However, it can also be used in more complex preparations such as salads, especially those that include rocket, lamb's lettuce and even spinach. The Italians often accompany it with 'cime di monkfish', a kind of turnip greens. It also works very well as a filling for pasta, especially ravioli, as an ingredient of the same, especially noodles, risottos or pizzas.
 

Lovers of contrasting tastes can combine it with anchovies, black olives, pesto, pine nuts, Serrano ham or seafood such as lobster.

Burrata means "buttery" in Italian, and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is simply a skin made from stretched mozzarella while the inside contains a soft, stringy mixture of curd and fresh cream. When you cut open a Burrata, it oozes its buttery cream containing scraps of mozzarella. This cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it, and the green color of the asphodel leaves is an indicator for the freshness of the cheese.

Suggestion: Burrata is usually served fresh at room temperature and its taste goes very well with salads, crusty bread, prosciutto and salami, fresh tomatoes with olive oil and spaghetti.

7 ounce (200 gram) - WEIGHT APPROXIMATES

Ingredients: Pasteurized cow's milk, citric acid, rennet, salt

Packaging: Sealed Plastic Tray

Flavor: Buttery, milky
Texture: Soft, creamy and stringy
Color: White
Aroma: Fresh, milky
Region: Puglia

Product of Italy

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Burrata Cheese Italiana