Cow burrata a delicious creamy imported gourmet Italian cheese. Burrata’s uniqueness lies in the buttery texture of the cheese’s center, which is made from fresh cream and unspun mozzarella. The outside of these decadent balls is a wrapped skin made from stretched sheets of mozzarella. This gives the exterior a soft, springy texture. When you bite or cut into Burrata, the cream oozes out irresistibly.
THE PROPERTIES OF THE BURRATA
Because it is a food derived from milk, and made from cheese, Burrata Cheese Italiana is a food with a high protein concentration of close to 20%, however, its fat content is higher and can approach 30% depending on the percentage of cream used in its preparation.
And within their fats include the saturated fats own dairy lipids featured in this food and are also a source of cholesterol, potassium, calcium, vitamin A and D.
It is not a light food, but its caloric value is around 350 Kcal per 100 grams and it is not free of sugars either, since not only can they have lactose but some commercial versions can include added sugars. Another property is its high sodium content.
Although we may think it is an acidic food due to the whey in which it is stored, the reality is that its flavor is more similar to cream, as well as its texture and because of its high degree of freshness that implies a higher water content than a semi-cured or cured cheese, it can also be a good source of microbes, especially if it is a handmade burrata with poorly controlled production methods as suggested by a research conducted in Italy.
THE BEST WAY TO CONSUME BURRATA CHEESE ITALIANA
Burrata Cheese Italiana is a fresh cheese that does not undergo any kind of maturation process, so it is delicate and has a short shelf life. So much so that it is only kept for about 21 days from its production. Before opening it, we must temper it outside the fridge for about an hour if we want to enjoy all its splendor.
When tasting it, it does not need too many accompaniments or condiments, since it is very good with its presence and flavor. Watered with a splash of olive oil, accompanied by natural cherry tomatoes or a slice of toasted bread are the most delicious ways to get the most out of it. It does not demand flavor enhancers either, although we can always give it a touch by seasoning it with a pinch of salt and pepper. However, it can also be used in more complex preparations such as salads, especially those that include rocket, lamb’s lettuce and even spinach. The Italians often accompany it with ‘cime di monkfish’, a kind of turnip greens. It also works very well as a filling for pasta, especially ravioli, as an ingredient of the same, especially noodles, risottos or pizzas.
Lovers of contrasting tastes can combine it with anchovies, black olives, pesto, pine nuts, Serrano ham or seafood such as lobster.
Burrata means “buttery” in Italian, and is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is simply a skin made from stretched mozzarella while the inside contains a soft, stringy mixture of curd and fresh cream. When you cut open a Burrata, it oozes its buttery cream containing scraps of mozzarella. This cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it, and the green color of the asphodel leaves is an indicator for the freshness of the cheese.
Suggestion: Burrata is usually served fresh at room temperature and its taste goes very well with salads, crusty bread, prosciutto and salami, fresh tomatoes with olive oil and spaghetti.