Burrata

Italian cheese

Burrata

Country of origin| Italy
Region| Puglia
Town| Andria
Source of milk| Cow
Related media on Commons
Burrata di bufala with sliced tomatoes

Burrata (Italian: [burˈrata]) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.[1] The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.

## History

[edit]

Burrata is a dairy product of Murgia, in Puglia in southern Italy. It is produced from cow's milk, rennet, and cream, and may have origins dating back to about 1900,[2] produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of Andria. More recent records have shown that Lorenzo Bianchino, of the Piana Padura farm, first developed the product in 1956.[3]

In November 2016, burrata di Andria became a protected geographical indication (PGI) product.[4][5] To qualify as burrata di Andria all operations, from the processing of the raw materials up to the production of the finished product, must take place in the defined geographical area of the region of Puglia.[6]

Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Puglia.[7]

## Production

[edit]

Burrata with the casing broken on a salad

Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. Unlike other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop stretchy strings (pasta filata), then shaped.

When making burrata, the still-hot cheese is formed into a pouch, which is then filled with the scraps of leftover mozzarella and topped off with fresh cream before closing.[1] The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a brioche-like topknot, and moistened with whey.[8]

As burrata does not keep well, even when refrigerated, it is advisable to use it promptly while it is still fresh.[9]

## See also

[edit]

* List of Italian cheeses
* List of water buffalo cheeses

## References

[edit]

1. ^ a b Contini, M.; Contini, P. (2012). Valvona & Crolla: A Year at an Italian Table. Ebury Publishing. p. 195\. ISBN 978-1-4481-4783-0. Retrieved 11 December 2017.
2. ^ "Burrata, la regina dei formaggi". Archived from the original on 16 April 2008. Retrieved 30 March 2011.
3. ^ "La burrata di Andria. La produzione casearia pugliese in tavola a Roma". Ciclostazione Frattini (in Italian). 13 July 2017.
4. ^ "Burrata di Andria PGI". QualiGeo. Fondazione Qualivita. Retrieved 27 July 2024.
5. ^ Commission Implementing Regulation (EU) 2016/2103 of 21 November 2016 entering a name in the register of protected designations of origin and protected geographical indications (Burrata di Andria (PGI))
6. ^ Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs: Burrata di Andria (PGI)
7. ^ Hochman, Karen (October 2007). "Burrata Cheese". Cheese-Butter-Yoghurt Product Reviews. The Nibble. Retrieved 17 March 2011.
8. ^ Roberts, Genevieve (2 March 2011). "Burrata: Britain's new Big cheese". The Independent. Retrieved 7 September 2013.
9. ^ Ottogalli, Giorgio (2001). Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo (in Italian). Milan: Hoepli Editore. p. 211\. ISBN 978-88-203-2822-1.

* v
* t
* e

Italian cheeses

PDO|

* Asiago
* Bra
* Burrata di Andria
* Caciocavallo
* Casciotta d'Urbino
* Castelmagno
* Fontina
* Formaggio di fossa
* Formai de Mut dell'Alta Valle Brembana
* Gorgonzola
* Grana (cheese)
* Grana Padano
* Montasio
* Monte Veronese
* Buffalo mozzarella
* Parmigiano Reggiano
* Pecorino
* Pecorino di Filiano
* Pecorino romano
* Pecorino sardo
* Pecorino siciliano
* Pecorino toscano
* Piave
* Provolone
* Quartirolo
* Ragusano
* Raschera
* Salva
* Squacquerone di Romagna
* Silter
* Spressa delle Giudicarie
* Taleggio
* Fromadzo
* Valtellina Casera

PAT|

* Bastardo del Grappa
* Bela Badia
* Canestrato
* Casàda
* Mascarpone
* Morlacco
* Padraccio
* Pecorino di Carmasciano
* Prescinsêua
* Ricotta forte
* Ricotta di fuscella
* Rosa Camuna
* Scamorza
* Stracciata
* Toma
* Toma Piemontese
* Tyrolean grey cheese
* Vezzena

PGI|

* Burrata di Andria
* Canestrato di Moliterno

TSG|

* Mozzarella

Non-protected
varieties|

* Bel Paese
* Bocconcini
* Brös
* Burrata
* Cacio figurato
* Caciotta
* Calcagno
* Caprino
* Casizolu
* Casu martzu
* Crucolo
* Crutin
* Dolcelatte
* Galbanino
* Moliterno
* Pallone di Gravina
* Provatura
* Ricotta
* Robiola
* Sottocenere al tartufo
* Stracchino
* Stracciatella di bufala

Manufacturers|

* Auricchio
* Granarolo
* Parmalat
* Sterilgarda

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