The typical Apulian burratina is also produced in the smoked variety. It is naturally smoked in ovens with wooden shavings. Its taste is delicate, intense and slightly smoked.
We recommend serving it with jams but it is also served alone as starter or side dish.
smoked burrata is a bit finer and for the gourmet a first-class experience. Not to be confused with the Scarmozza! The approximately 40 minutes lightly smoked Burrata cheese has a fantastic aroma and retains the creamy consistency of a Buratta cheese.
Smoked Burrata goes greate with?
Smoked Burrata salad goes fantastically with thyme honey dressing. It supports the fine acidity of Smoked Burrata and gives a pleasant freshness to the rest of the salad. The extra virgin olive oil is also a great taste carrier!
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. Handmade and smoked with a natural wood smoke.
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.
4.4 ounce (125 gram) – WEIGHT APPROXIMATES
Ingredients: Pasteurized cow’s milk, rennet, salt. (UHT: cow’s milk cream with milk protein, modified maize starch. Additives E407 E466 E471 E472/b. Allergens: Milk, lactose. Smoked with Natural Wood.
MILK proteins and LACTOSE.