Burrata: An Italian Cheese in America A long way from home, the Italian cheese is delighting American taste buds. Shayda Soleiman
The wide selection of cheeses displayed in glass cases and offered in menus is evidence enough that this food is a popular one. Though it doesn’t take a cheese connoisseur to appreciate a fine product, it often takes a certain amount of familiarity with Italian cuisine to have the privilege of knowing burrata. Burrata is a traditional Italian cheese; a unique variation of mozzarella, but precious in its own right. With a soft outer shell and a creamy, fresh interior that comes oozing out upon being punctured, it is no surprise the Italians could not keep it a secret for very long.
Burrata originated in the small village of Apulia, Italy. In its native land, the process of making burrata begins with warm water buffalo milk, which is then made to curdle with the addition of rennet. The curdled milk is then molded into a pouch and filled with leftover pieces of mozzarella and fresh cream (known as panna). Like any amazing product, burrata eventually made its way across the Atlantic to trigger our taste palettes in America. Over here, however, cow milk is used as an alternative to water buffalo milk, which is three times as costly and, not being a native animal of North America, very costly to ship. Another difference in American-made burrata is the addition of citric acid for preservation purposes, and ricotta is often used as an alternative filling. Considering the rich and creamy nature of burrata, it is best if eaten fresh. Wait too long, and not only will it lose its decadence, but soon enough it will turn yellow, which is a sign that it is no longer good to eat. For it to be at its best, finish your burrata off within one to two days of purchasing it. However, if stored properly, it can last up to five or six days. Because burrata is such a delicate cheese, its handling should be kept to a minimum, so once you have had your fill, reseal the remainder and keep it refrigerated.
Burrata is traditionally eaten with nothing more than a drizzle of olive oil and a sprinkle of sea salt, with the cheese’s creamy texture stealing the show. Balsamic vinegar is also a popular add-on. But there are also ways to get creative with your burrata. In restaurants, is often served on a caprese salad, or even on pizza. If you are looking to get creative, try a penne pasta with burrata, lemon, and arugula. You will find that the tangy lemon is surprisingly complementary.
For a simpler dish, try spreading your burrata on some toasted ciabatta bread with olive oil and garlic paste. If you can’t bring yourself to forgive the calories in an indulgent serving of burrata, then simply pair it with a salad of roasted red peppers and tomato, marinated in vinegar and olive oil. And as always with your burrata, don’t forget the salt! Considering a wine to go with your cheese? Burrata’s tangy flavor goes well with softer, light varieties with a flowery taste. Some promising suggestions would be Sauvignon, Red Zinfandel, or Pinot Grigio.
Now that you know everything that there is to know about burrata, you must be asking yourself, where do I find some? Burrata can be found in your favorite cheese shop. Mozza’s Mozzerella Bar in Los Angeles and The Beverly Hills Cheese Shop are burrata sources for the cheese lovers on the west coast. Across the country, Murray’s Cheese Shop in New York City and makes burrata for shoppers and restaurants alike.
If Italian cheese in America is not enough convenience, then prepare for Italian cheese via your computer. Online grocery stores now make it possible to order your very own batch of burrata from the comfort of your own home. If you haven’t yet had burrata, then stop depriving your senses and try some! You will be doing your taste buds a favor. Now that you know what it is, where to find it, how to make it, and how to serve it, there is no excuse for not enjoying burrata.
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