Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
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While these two cheeses taste similar, burrata's texture is thinner, creamier, and much richer than mozzarella. This is mainly due to it being a filled cheese with an outer layer of mozzarella encasing a rich filling of cream and cheese curd.
This delicate cheese is best enjoyed at room temperature. We recommend that you take it out of the fridge about 30 minutes before serving.
While not strictly required, many store-bought burratas are preserved in a salted brine or water to preserve its moisture.
Raw and freshly made is arguably the very best way to eat this delicacy. A baked burrata, however, is equally good and makes for an elegant and a delicious starter at any dinner party.
As with many of today's iconic foods, burrata has its origins in frugality and was invented in the 1920s by Lorenzo Bianchino Chieppa, an Apulian cheesemonger, as a way of using leftovers from the cheesemaking process. Today, this creamy delicacy can be found across the globe in high-end food stores and home kitchens alike.
Traditional burrata is made from cow's milk. With an outer layer of mozzarella, it hides a decadently creamy inner of cheese curds and cream that spill onto your plate. With a delicate flavor, the cheese can easily be transformed by the toppings used. Our top three combinations are fresh herbs, lemon, chopped pistachios and olive oil; chopped figs; and fresh summer fruits like berries, melon or stone fruits with a drizzle of honey.
Freshly made burrata is always the best way to enjoy this delicate cheese. Many enthusiasts would also recommend that it is eaten at room temperature for an even creamier, melt-in-your-mouth texture.
Burrata is always best enjoyed fresh and, once cut into, leftovers will quickly lose its creamy, cheesy contrast and texture in the refrigerator. Whole burrata should be tightly wrapped in clingfilm, placed in an airtight container, and refrigerated for up to two days.
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