Cooking term: Burrata

I came across this unusual term while perusing appetizer choices at a restaurant. Buratta is the Italian word “buttered.” Buttered cheese? No, this is not a Paula Deen creation but it really originated from Murgia in the south of Italy. It is made from milk, rennet, and cream. It is a relatively new cheese, having been purportedly created on the Biancini farm* around the turn of the 20th century and only mass produced in the 1950s.

Although it looks like a regular ball of fresh mozzarella, buratta is unique because it has an outer shell of solid mozzarella but inside, it can contain a mixture of mozzarella and cream, butter, or even butter and sugar. That sounds divine! Buratta is produced mainly in the Apulian region of Italy and is considered a premium cheese product. It is also produced by artisanal cheese shops in the United States, mostly in the East Coast in areas that have Italian-American populations.**

The image in this post is from Maplebrook Farm in Bennington, Vermont where they make buratta including one flavored with truffles. Burrata is best served fresh, within 24 hours. Maplebrook Farms suggests serving it with crusty bread, fresh tomatoes, fresh basil, or  peaches and rosemary.


* “Burrata, la regina dei formaggi

** Darlington, Tenaya. “Cheese of the Month: Claudio’s Mozzarella“.

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