BURRATA

 

TASTING NOTES

Our cows’ milk cheese is stretched tissue-thin and filled with creamy stracciatella and then a knot is hand-tied at the top, sealing the pouch and creating a brilliant contrasting texture.

 

WHAT IS BURRATA?

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 usually served fresh, at room temperature. The name "burrata" means "buttered" in Italian.

 

HOW IT’S MADE

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.

 

SERVING

When the Burrata is sliced open, its 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.

 

HISTORY

Burrata is a typical product of the Murgie in Puglia, a region in the south of Italy. It is produced from 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.

 

 

 

 



CHEESE GALLERY





SIZES

1Kg - 10 x 100g
1Kg - 5 x 200g
1Kg - 13 x 75g
150g

 

MILK TYPE

DAIRY COWS

 

FOOD SPECIFICATIONS

  Per 25g
Serving
Per
100g
Energy 248kJ 993kJ
Protein 3.4g 13.8g
Fat, Total 5.1g 20.3g
-Saturated 3.3g 13.2g
Carbohydrate 0.1g 0.5g
-Sugars 0.1g 0.5g
Sodium 55mg 219mg

 

 

INGREDIENTS

Pasteurised cows Milk, Pasteurised cows Cream, Non-Animal Rennet, Starter Culture, Salt

 

STORAGE

Keep refrigerated below 4°C.
Consume within 3 days of opening.

 

COMSUMPTION

Best consumed at room temperature.


 

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CONTACT US

02 8216 1828 | INFO@VANNELLACHEESE.COM.AU
6/4-6 LILIAN FOWLER PL, MARRICKVILLE NSW 2204