What Is Burrata?

TL;DR

• Burrata is a fresh Italian cheese originating from Puglia, invented in 1956 by Lorenzo Bianchini
• It consists of an outer mozzarella shell filled with a mixture of cream and stracciatella
• Burrata is high in fat and calories, with approximately 293 calories and 25-30g of fat per 100g serving
• The cheese has gained worldwide popularity for its unique texture and flavor profile
• Ethical considerations in burrata production include animal welfare and sustainable farming practices

Introduction

Imagine slicing into a pristine ball of fresh mozzarella, only to find it oozing with luscious cream. This culinary surprise is the essence of burrata, a cheese that’s captured the hearts of food lovers worldwide. More than just cheese, burrata is an experience—a perfect balance of textures and flavors that’s elevating dishes from simple Caprese salads to gourmet pizzas.

But what exactly is this creamy delicacy, and why has it become the darling of chefs and home cooks alike? Let’s dive into the world of burrata and uncover its secrets.

What is Burrata

Burrata is a fresh Italian cheese that looks like a plump pouch of mozzarella but hides an indulgent secret. Cut into one, and you’ll find a soft, creamy center that spills out, creating a luxurious contrast to the firmer outer shell. It’s like nature’s version of a cream-filled chocolate, but in cheese form.

This unique structure sets burrata apart from other cheeses. The outer casing is indeed mozzarella, stretched and formed into a hollow pouch. But inside, you’ll find a mixture of fresh cream and stracciatella—soft, stringy bits of mozzarella. This combination gives burrata its name, which comes from the Italian word “burro,” meaning butter.

Origin and History

Burrata’s story begins in the early 20th century in Puglia, Italy, which is located in the heel of Italy’s boot-shaped peninsula. According to historical accounts, Lorenzo Bianchini invented burrata in 1956. Legend has it that burrata was created as a way to use up leftover scraps of mozzarella. By combining these bits with cream and wrapping them in a mozzarella pouch, he created a cheese that would soon become a regional delicacy.

For decades, burrata remained a local specialty of Puglia, particularly in the town of Andria. Its short shelf life made it difficult to transport, so it was enjoyed primarily by those who lived near where it was made. But as refrigeration and transportation improved, burrata began its journey beyond Puglia’s borders.

Today, burrata has become a symbol of Pugliese gastronomy and a staple in fine dining across the globe. Its rise to fame is a testament to its irresistible taste and texture, as well as the growing appreciation for authentic, regional Italian foods.

How Burrata is Made

Ingredients

The magic of burrata starts with its simple ingredients:

1. Milk: Traditionally, burrata uses cow’s milk, though some variations use buffalo milk for a richer flavor.
2. Rennet: This enzyme helps coagulate the milk, turning it into curds.
3. Salt: A touch of salt enhances the flavor.
4. Cream: The key to burrata’s luscious center.

The quality of these ingredients, especially the milk and cream, is crucial. The best burrata comes from milk produced by cows grazing on the lush pastures of Puglia, infusing the cheese with subtle, grassy notes.

Production Process

Creating burrata is a delicate dance of tradition and skill:

1. Curdling: Fresh milk is mixed with rennet and left to coagulate.
2. Cutting and Draining: The curds are cut and excess whey is drained off.
3. Stretching: The curds are stretched in hot water to create a smooth, elastic texture.
4. Forming the Pouch: A portion of the stretched curd is shaped into a hollow pouch.
5. Filling: A mixture of cream and stracciatella is carefully spooned into the pouch.
6. Sealing: The pouch is sealed, trapping the creamy filling inside.
7. Cooling: The finished burrata is cooled in whey or cold water.

Each step requires precision and care to achieve the perfect balance of textures.

Production Methods

Burrata production spans two main methods: artisanal and industrial. Artisanal burrata is handcrafted in small batches, often using traditional tools and techniques. This method allows for greater attention to detail and often results in a superior product with more complex flavors.

Industrial production, on the other hand, uses machinery to streamline the process and increase output. While this makes burrata more widely available, it can sometimes lead to a less distinctive product. However, many large-scale producers still maintain high standards, creating excellent burrata that’s more accessible to cheese lovers worldwide.

Flavor and Texture

Biting into a fresh burrata is a sensory delight. The outer shell offers a gentle resistance, similar to fresh mozzarella. But it’s the center that steals the show—a creamy, almost liquid core that floods your palate with rich, milky flavors.

The taste is delicate yet distinct. Fresh burrata has a clean, milky sweetness with subtle grassy notes. Its flavor is milder than aged cheeses, allowing it to complement rather than overpower other ingredients.

Texture-wise, burrata is a study in contrasts. The exterior is smooth and springy, while the interior is soft and creamy, almost melting on your tongue. This textural interplay is what makes burrata so addictive.

As burrata ages, its flavors intensify slightly, and the texture becomes more uniform. However, it’s best enjoyed as fresh as possible to fully appreciate its unique characteristics.

Nutritional Profile

Burrata is an indulgent treat, rich in both flavor and calories. Here’s a quick breakdown of its nutritional content (per 100g serving):

• Calories: Approximately 293
• Protein: 15-20g
• Fat: 25-30g
• Carbohydrates: 2-3g
• Calcium: About 500mg

While burrata is high in fat and calories, it also offers some nutritional benefits. It’s an excellent source of protein and calcium, essential for bone health. The fat content, while high, is primarily saturated fat, which recent studies suggest may not be as harmful as once thought, though some health organizations still recommend limiting intake.

However, moderation is key. Burrata can be part of a balanced diet when enjoyed in reasonable portions. Its rich flavor means a little goes a long way in satisfying cravings.

Burrata vs Other Cheeses

Burrata vs Mozzarella

Burrata and mozzarella are close cousins, but with distinct differences:

Aspect	Burrata	Mozzarella
Structure	Outer shell with creamy center	Uniform throughout
Texture	Creamy, oozy interior	Springy, slightly chewy
Flavor	Richer, more indulgent	Milder, more versatile
Uses	Often served as a centerpiece	Widely used in cooking

While both are fresh cheeses, burrata’s creamy center gives it a more luxurious feel, making it ideal for dishes where it can be the star.

Burrata vs Ricotta

Ricotta and burrata are both Italian cheeses, but they differ significantly:

Burrata is a stretched-curd cheese with a distinct structure, while ricotta is a soft, grainy cheese made from whey. Ricotta has a milder flavor and a lighter, fluffier texture. It’s often used in both sweet and savory dishes, whereas burrata is primarily used in savory applications.

In terms of production, burrata is more complex to make, which contributes to its higher price point and perceived luxury status.

Burrata Substitutes

Finding an exact substitute for burrata’s unique texture and flavor can be challenging, but some alternatives can work in a pinch:

1. Fresh mozzarella with cream: Mix small mozzarella balls with heavy cream for a similar effect.
2. Stracciatella: The creamy center of burrata can be bought separately.
3. Buffalo mozzarella: Offers a richer flavor than cow’s milk mozzarella.
4. Cream cheese or mascarpone: For recipes where the creamy texture is key.

For those seeking vegan options, some plant-based cheesemakers are experimenting with burrata-like products made from nuts or soy. While these can’t replicate burrata exactly, they can provide a creamy, indulgent alternative for those avoiding dairy.

Popularity and Trends

Burrata has experienced a meteoric rise in popularity over the past decade. Once a regional specialty, it now graces menus in high-end restaurants and trendy cafes worldwide. Celebrity chefs have embraced it, featuring burrata in everything from elegant appetizers to innovative desserts.

This surge in popularity has led to increased production outside of Italy. While purists might argue that true burrata can only come from Puglia, skilled cheesemakers around the globe are now creating high-quality versions.

Social media has played a significant role in burrata’s rise to fame. Its photogenic quality—the way it oozes creamily when cut—has made it a star on Instagram and food blogs. This visual appeal, combined with its luxurious taste, has cemented burrata’s status as a premium ingredient.

The trend shows no signs of slowing. Chefs and home cooks continue to find new ways to showcase burrata, pushing it beyond traditional Italian cuisine into fusion dishes and unexpected pairings.

Ethical Considerations

As with all dairy products, the production of burrata raises ethical considerations. Sustainable farming practices and animal welfare are increasingly important to consumers.

In Italy, many burrata producers adhere to strict regulations that ensure the ethical treatment of dairy cows. For example, some producers making “Burrata di Andria” follow Protected Geographical Indication regulations. These regulations often extend to environmental considerations, promoting sustainable farming practices that protect the local ecosystem. Italy has general animal welfare regulations and assessments for dairy farms, which apply to cows used in various dairy productions.

Outside of Italy, the ethical landscape can be more varied. Consumers interested in ethical consumption should look for burrata made from milk sourced from farms with high animal welfare standards and sustainable practices.

Some producers are exploring ways to make burrata production more environmentally friendly, such as using renewable energy in their facilities or implementing water conservation measures. As burrata continues to grow in popularity, these ethical considerations will likely play an increasingly important role in its production and consumption.

Conclusion

Burrata stands as a testament to the magic that can happen when simple ingredients meet skilled craftsmanship. Its journey from a local Pugliese specialty to a global culinary star reflects our growing appreciation for authentic, high-quality foods.

Whether you’re a long-time fan or new to this creamy delicacy, there’s always something new to discover about burrata. So next time you encounter this cheese, take a moment to appreciate its rich history, unique structure, and the skill that goes into every bite. Burrata isn’t just food; it’s an experience—one that continues to captivate food lovers around the world.