Burrata
{{Short description|Italian cheese}}
{{Use dmy dates|date=March 2024}}
{{Infobox cheese
| country = Italy
| region = Puglia
| town = Andria
| source = Cow
| pasteurized =
| texture =
| fat =
| certification =
}}
Burrata ({{IPA|it|burˈrata|lang}}) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream.{{cite book | last1=Contini | first1=M. | last2=Contini | first2=P. | title=Valvona & Crolla: A Year at an Italian Table | publisher=Ebury Publishing | year=2012 | isbn=978-1-4481-4783-0 | url=https://books.google.com/books?id=CHL1_17UxbIC&pg=PT195 | access-date=11 December 2017 | page=195}} The outer casing is solid cheese, while the inside contains {{lang|it|stracciatella}} and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
History
Burrata is a dairy product of Murgia, in Puglia in southern Italy. It is produced from cow's milk, rennet, and cream, and may have origins dating back to about 1900,{{cite web
|title=Burrata, la regina dei formaggi
|url=http://www.pugliaimprese.it/cnt_articles.php~articolo~~~1236~~categoria~~~98.html
|archive-url=https://web.archive.org/web/20080416014310/http://www.pugliaimprese.it/cnt_articles.php~articolo~~~1236~~categoria~~~98.html
|url-status=dead
|archive-date=16 April 2008
|access-date=30 March 2011}} produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of Andria. More recent records have shown that Lorenzo Bianchino, of the Piana Padura farm, first developed the product in 1956.{{cite web|url=http://www.ciclostazionefrattini.it/blog/la-burrata-di-andria/|title=La burrata di Andria. La produzione casearia pugliese in tavola a Roma|website=Ciclostazione Frattini|date=13 July 2017|language=it}}
In November 2016, {{lang|it|burrata di Andria}} became a protected geographical indication (PGI) product.{{Cite news|url=https://www.qualigeo.eu/en/product/burrata-di-andria-pgi/|title=Burrata di Andria PGI |work=QualiGeo |publisher=Fondazione Qualivita |access-date=2024-07-27|language=en}}{{CELEX|id=32016R2103|text=Commission Implementing Regulation (EU) 2016/2103 of 21 November 2016 entering a name in the register of protected designations of origin and protected geographical indications (Burrata di Andria (PGI))}} To qualify as burrata di Andria all operations, from the processing of the raw materials up to the production of the finished product, must take place in the defined geographical area of the region of Puglia.{{CELEX|id=52016XC0720(01)|text=Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs: Burrata di Andria (PGI)}}
Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Puglia.{{cite web|title=Burrata Cheese|url=http://www.thenibble.com/reviews/main/cheese/cheese2/burrata.asp|department=Cheese-Butter-Yoghurt Product Reviews|website=The Nibble|access-date=17 March 2011|first=Karen |last=Hochman|date=October 2007}}
Production
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. Unlike other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop stretchy strings ({{lang|it|pasta filata}}), then shaped.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with the 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 brioche-like topknot, and moistened with whey.{{cite news|work=The Independent|date=2 March 2011|title=Burrata: Britain's new Big cheese|url=https://www.independent.co.uk/life-style/food-and-drink/features/burrata-britains-new-big-cheese-2229887.html|access-date=7 September 2013|last=Roberts|first=Genevieve}}
As burrata does not keep well, even when refrigerated, it is advisable to use it promptly while it is still fresh.{{cite book |last=Ottogalli |first=Giorgio |title=Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo |url=https://books.google.com/books?id=jILqpBojSUoC&pg=PA211 |year=2001 |publisher=Hoepli Editore |location=Milan |isbn=978-88-203-2822-1 |page=211 |language=it}}
See also
References
{{Reflist}}
{{Italian cheeses}}