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.

Available in various sizes, including the new version 125 g in cup (0902570)

Organoleptic characteristics

Aspect and texture
external bag of white stringy paste, pure semi-liquid inside
Taste
fresh, milky with traces of cream and slightly acidic milk
Serving suggestions
white wines and lagers. Red tomato preserve. Ciabatta bread, pasta without sauces

Technical characteristics

Milk
full fat, pasteurized + cream, cow’s milk
Production method
artisan
Paste
stringy
Salting
in brine
Ripening
none
Production period
throughout the year
Fats
60 % F-Dm
Weight
0.3-0.4kg
Dimensions
10-12 cm diameter
Producers
dairies from Andria and Corato (Apulia)
Codice forma
n.d.
Codice tagliato
n.d.

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