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Burrata Cheese is a fresh, unaged cheese made in Apulia, Basilicata and Campania in the south of Italy.

It is a ball of cheese, ricotta-like in texture, made of milk and cream from cows and unspun mozzarella curds. It is wrapped in a skin made from thinly stretched mozzarella, then wrapped in leaves from asphodel plants.

Some Burratas also have porcini mushrooms or black truffles in the mixture.

The cream oozes out when you cut into it.

Burrata has a very short shelf life. It is meant to be eaten within a few days of being made. When the leaves start to turn brown, the cheese has to be used up right away.

It is flown into the United States from Italy the day after it is made.

Cooking Tips
Slice Burrata Cheese thickly.

Storage
Store Burrata Cheese for only a day or two.

History
Burrata was first made in Andria, Basilicata at the start of the 1900s.

It was first made with buffalo milk, then using milk was from Podolian cows. Now, the milk can be from any type of cow in the area.

Language Notes
The name Burrata Cheese comes from the Italian name for butter, "burro", referring to the soft consistency of the centre.

Other entries for:

Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Cumulus Cheese, Edel de Cléron Cheese, Feta Cheese, Feuille d'automne Cheese, Fresh Cheeses, La Tur Cheese, Lancashire Cheese, Le Veillon Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Tarapatapom Cheese, Telemes Cheese, Vacherin Chaput Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries

Other entries for:

Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese

Other entries for:

Dairy
Butterfat, Butter, Milk, Nondairy Topping