Burrata

What is Burrata?

Burrata is a fresh cheese with a unique structure: the outside is a smooth, solid pouch made from mozzarella, while the inside holds a mixture of stracciatella (shredded mozzarella) and rich cream. This gives it a soft, almost liquid center that contrasts with the firmer shell. Burrata is usually white, round, and slightly bulging from its creamy filling. Its taste is mild, milky, and buttery, with a delicate texture that melts in the mouth.

Where does Burrata come from?

Burrata comes from the Puglia region in southern Italy, especially the area of Murgia and the town of Andria. Its creation is linked to efforts to reduce food waste in the early 20th century, using leftover scraps of mozzarella. Some accounts trace its invention to the Bianchino brothers’ farm around 1900, while other records credit Lorenzo Bianchino in 1956. In 2016, burrata di Andria received protected geographical indication (PGI) status, meaning only cheese made in this area using traditional methods can use the name.

How is Burrata made?

To make burrata, fresh cow’s milk (sometimes buffalo milk) is curdled with rennet. The curds are heated and stretched in hot whey or salted water to form mozzarella. Part of this mozzarella is shaped into a pouch. The inside is filled with stracciatella—shreds of leftover mozzarella mixed with cream—then the pouch is sealed. Traditionally, the cheese is wrapped in asphodel leaves and tied at the top. Burrata is highly perishable and should be eaten soon after it is made.

How and when is Burrata eaten?

Burrata is enjoyed fresh, often as soon as possible after it is made. It is typically served cold or at room temperature, sometimes accompanied by tomatoes, bread, or salads. Its creamy center is best appreciated when cut open just before eating, allowing the filling to spill out. Burrata is eaten as part of a meal or on its own, highlighting its delicate flavor and texture.

Kinds of Burrata

While the classic burrata is made from cow’s milk, some versions use buffalo milk, especially in areas where water buffalo are raised. The protected name 'burrata di Andria' applies only to cheese made in the Puglia region under specific guidelines. Outside this area, burrata may vary in size, milk source, or how the filling is made, but the essential combination of mozzarella pouch and creamy interior remains the same.

What Burrata means

Burrata is a symbol of artisanal cheese-making in southern Italy and is closely tied to the region of Puglia. Its PGI status reflects its cultural and culinary importance. Originally made by hand in small dairies, burrata is now produced both by artisans and in factories, but it retains its reputation as a premium product. The tradition of wrapping it in asphodel leaves is a nod to its rustic roots.

Questions people ask about Burrata

Good reading and sources

• Burrata: The surprising origin of Italy’s creamy cheeseBBC, Article

• Burrata on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data