Burrata is a fresh cheese from Puglia in southern Italy, created in the early 1900s as a way to use up scraps of mozzarella. The outer shell is stretched mozzarella curd, and the interior is filled with stracciatella, a mixture of curd shreds and fresh cream.

Flavor Profile

Cutting into burrata releases the cream filling, which is the entire point of the cheese. The shell is mild and springy like fresh mozzarella. The interior is lush, rich, and pourable with a sweet dairy flavor and a texture somewhere between cream and soft curd. The contrast between firm shell and flowing center defines the experience.

How to Serve

Serve at room temperature, whole and uncut, so guests can open it at the table. Place it on a plate with good olive oil, flaky salt, and cracked pepper. It pairs beautifully with ripe tomatoes, grilled peaches, roasted vegetables, or simply crusty bread. Never cook it.

Pairing Suggestions

Pair with a crisp Vermentino, a dry Prosecco, or a light rosé. Serve with heirloom tomatoes, basil, prosciutto, grilled bread, and aged balsamic.

Storage

Keep refrigerated and use within two to three days. Burrata is at its best the day it is made and deteriorates quickly.