Pronunciation: [boor-RAH-tah]

According to some, this cow's-milk cheese was created as a means of using up scraps of mozzarella. It's an Italian creation made by the pasta filata process, whereby the fresh curd is dipped into hot whey, then stretched and kneaded to the desired pliability. To create Burrata, the cheesemaker uses the stretched curd to form a bag about 1⁄3-inch thick, which is filled with bits of unspun mozzarella and cream. The top is twisted closed and the pouch is dipped in brine. The cream thickens inside the bag, which produces a soft, rich center with a fresh milky quality that oozes out when the cheese is cut. Burrata is often wrapped in asphodel leaves, which are similar to those of a leek. This fresh cheese usually can be found only in specialty cheese shops. Refrigerate immediately and consume within a few days. Most Burrata comes from Italy although it's also now being produced in the United States. See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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