What is burrata cheese? It's a little miracle of contrasting textures and clashing sensations. Its luscious, rich, creamy center is wrapped in a ball of soft, fresh mozzarella. With a buttery consistency and a smooth, mild flavor, burrata's charms are not to be missed.
This cow's milk cheese must be eaten soon after it's made – not that we are complaining about that. Here in Wisconsin, the conversation gets pretty quiet when there's fresh burrata on the table. After all, it's hard to talk while you're sampling a miracle made out of cheese.
The rich cream and delicate curds of burrata are easy to pair with lots of foods and libations. You can drizzle a bit of olive oil over the creamy inside and sprinkle it with salt, then serve it on grilled bread, with roasted vegetables, or alongside tomatoes. The powerful flavor of truffles is a perfect balance to the soft, tanginess of burrata cheese. And burrata pares particularly well with fresh tomatoes and prosciutto and pizza. Burrata loves summer produce and is perfect on a fruit and cheese platter.
What is burrata cheese's best drinking buddy? Burrata is keen on crisp, dry white wines – try an off-dry riesling pairing, a young chardonnay pairing, or a sauvignon blanc. Light-bodied Italian reds like a pinot noir or valpolicella are also great with burrata cheese. For beer, a lighter lager or hard cider play well with burrata too.
Burrata is a soft cow's milk cheese that's formed into a plump ball. It has an outer shell of mozzarella, while the inside is filled with fresh curd and rich, thick cream.
Burrata cheese has a rich, milky, buttery flavor, with a texture that combines a delicate, creamy interior with a soft, fresh exterior.
Burrata starts out much like mozzarella. Rennet is used to curdle the milk (microbial rennet can be used for a truly vegetarian burrata). Then the curd is submerged in hot whey or salted water. It's then kneaded, stretched, and twisted to create the stringy texture of mozzarella. To create burrata, the stretched curd is formed into pouches and filled with the fresh curds and whole cream that give burrata its classic creamy center.
You can store fresh burrata for a day in the refrigerator for a day or so, but it won't keep well after that. Ideally, once you've cut into a ball of burrata, it's best to finish the entire thing immediately.
Burrata and mozzarella are similar – the outer shell of a ball of burrata is made of mozzarella cheese. But burrata has a creamy interior made of fresh mozzarella curd and cream.
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What is burrata, the Queen of Italian cheese, doing in Wisconsin? Glad you asked. Burrata is a fresh cheese meant to be eaten almost as soon as it's made. This is not a cheese you can make in Italy and ship to America.
Here in Wisconsin, we believe you have a right to enjoy a beautiful, buttery ball of burrata whenever you desire. So we took it on ourselves to craft a Wisconsin burrata that's every bit as creamy and delectable as its Italian counterpart.
It's all part of our grand plan to bring the world more cheese. And just so you know, we're making great progress. Wisconsin cheesemakers produce more than 600 styles, flavors, and varieties of cheese, and we've won more awards for it than any other state or nation in the world.
So, the next time you want to treat your taste buds to the buttery brilliance of burrata cheese, Wisconsin cheesemakers have your back.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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