Burrata

Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is also defined by some sources as an outer shell of mozzarella filled with butter or a mixture of butter and sugar. It is usually served fresh and at room temperature. The word burrata means "buttered" in Italian.

Burrata is a typical product of Murgia in the south of Italy. It is produced from cow's milk, rennet, and cream. Burrata was probably first made around 1920, but may have origins dating back to about 1900 on the Bianchini farm in the city of Andria within Murgia, an area in the Apulian region. In the 1950s, it became more widely available after some local cheese factories began producing it and it can be a useful way of using up the ritagli ("scraps" or "rags") of mozzarella.

Established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Apulia.

Burrata is also produced in the United States, particularly in artisanal cheese shops in cities on the East Coast with historically large populations of Italian Americans.

Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.

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Wikipedia