Burrata is a fresh Italian cheese that originates from southern Italy. It was first made in the early 1920s in the Andria area at the Bianchini family farm.
It is no coincidence that it is named this way, because Burrata in Italian means butter. It is most often made with cow's milk, as it is more common than buffalo's.
Burrata literally melts in your mouth. It is mozzarella, which is shaped into a pouch and filled with cream. The cheese is then wrapped in the leaves of the herb asphodel. Through them it's easier to tell if the cheese is fresh.
If the leaves have dried out, then it is no longer good for consumption. Unlike other cheeses, it should be consumed as soon as it is cooked or up to a maximum of 24 hours.
Burrata is often served as mozzarella - with fresh tomatoes and basil.
The true magic happens when the Burrata is cut, as this way its inside begins to come out. This makes a nice and quite effective topping for salads, which are served with toasted crunchy bread.
Although Burrata is made from mozzarella, it is not mozzarella, but a special type of cheese. It is recommended to be served at room temperature.