Italians absolutely love it and consider it their national cheese treasure. Yes, we are talking about the legendary burrata. But why do people so easily confuse it with another Italian classic?
It is a fresh cheese from Italy, more precisely from the region of Apulia (Puglia), which is produced from a cow milk. At first glance, you could mistake it for mozzarella, but be careful! Only the outer layer resembles it. As soon as you open the bag of burrata, you will be surprised by the soft and semi-liquid interior made of cream and shredded cheese – the so-called stracciatella.
The name is derived from the word burro, Italian butter. That’s how creamy and richly flavored burata can be.
It is not surprising that people confuse this cheese with mozzarella, because without it it would not exist. Burrata is initially made in the same way, but the twist comes when instead of ordinary “cheese breads” the cheese mass begins to take shape and is filled with a more liquid mixture. They have a relatively similar taste, but there is burrata richer and creamier texture. At the same time, there is also something logical thicker.
These cheeses are kept in a special liquid to maintain their suppleness and sufficient moisture.
what is it good for?
Focus on making the burrata really shine in your chosen recipes. It can be a part appetizer on a plate, covered only with oil, lightly seasoned and served with crusty bread.
It also fits saladseven fruit, for pizza, to so whatbut of course you can also enjoy the classic combination of tomatoes and basil.
At the same time, remember that burrata is by far the best served roommates temperature.
How to store it?
Storing burrata is a bit more complicated. Once you cut it up, it’s good to eat it all at once. Otherwise, you will lose the characteristic taste and smell.
Due to the high water content, does not fit that freezing and the only suitable storage method is in the refrigerator, in an airtight box filled with the original pickle (about 3 to 4 days) or in the original packaging according to the expiration date.
Source: allrecipes.com; photo source: Unsplash