• Home
  • Cheeses
  • Regional selections
  • Molise, Campania, Puglia @en
  • Burrata



Burrata is made with an external bag of thin stringy paste similar to that of ‘fiordilatte’ and is filled with cream mixed with milk enzymes and small off cuts (called ‘lucini’) of mozzarella. When the season permits, they are further enveloped in the large, fleshy leaves of a plant called ‘vizzo’ whose pungent aroma penetrates the cheese.

Caratteristiche organolettiche
Aspetto: external bag of white stringy paste, pure semi-liquid inside
Sapore: fresh, milky with traces of cream and slightly acidic milk
Abbinamenti: white wines and lagers. Red tomato preserve. Ciabatta bread, pasta without sauces
Caratteristiche tecniche
Latte: full fat, pasteurized + cream, cow’s milk
Lavorazione: artisan
Pasta: stringy
Salatura: in brine
Stagionatura: none
Produzione: throughout the year
Grassi: 60 % F-Dm
Peso: 0.3-0.4kg
Dimensioni: 10-12 cm diameter
Produttori: dairies from Andria and Corato (Apulia)