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Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.
Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from Italian buffalo's and/or cow's milk, rennet and cream. Burrata was probably first made around 1920 or possibly 1900 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it. Generally it is believed that factories found it a way to utilize the ritagli ("scraps" or "rags") of mozzarella. Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made in a number of factories throughout Apulia.
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey. The asphodel leaves should still be green when the cheese is served, to indicate the cheese's freshness. More recently the cheese is often sold in a plastic bag or container.
When the burrata is sliced open, ritagli-thickened panna (cream) 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. The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil, and cracked black pepper, or pasta.