The Delights of Burrata: From Origins to Gourmet Pairings

Burrata began in Apulia, Italy, around 1900. It was created as a way to utilize mozzarella scraps. Cheesemakers combined them with cream, giving rise to this luxurious cheese, initially a peasant food to reduce waste.

While both cheeses hail from Italy and are made from cow or buffalo milk, burrata is distinct for its creamy interior. Mozzarella is solid throughout, but burrata encases stracciatella and cream within a mozzarella shell.

Burrata's process involves stretching curd into thin sheets, then filling them with fresh cream and soft stracciatella shreds. The pouch is then sealed, resulting in a soft, rich texture that's both unique and complex.

Burrata shines when served fresh, ideally within 24 hours of production. Outside of Italy, it may be consumed within a few days of purchase to savor its delicate flavor and creamy texture at its best.

Pairing burrata with simple, fresh ingredients like tomatoes, basil, and olive oil allows its taste to stand out. It's also exquisite with grilled fruit, crusty bread, or atop a bed of arugula.

Rich in calcium and protein, burrata also has a high fat content due to the cream. While nutritious, it's best enjoyed in moderation as part of a balanced diet.

Chefs are pushing culinary boundaries, incorporating burrata in unconventional ways. From burrata ice cream to burrata-filled ravioli, its versatility is inspiring new, innovative dishes around the globe.

In 2018, Italian astronauts took fresh burrata to the International Space Station, enjoying it as part of their space diet.