Burrata (125g)
Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.
Burrata was first made around 1920 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it.
Serve fresh Burrata at room temperature by removing it from refrigeration at least half an hour before serving.
The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread or fresh tomatoes, melon and grilled figs, with olive oil and cracked black pepper.
Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.
Burrata was first made around 1920 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it.
Serve fresh Burrata at room temperature by removing it from refrigeration at least half an hour before serving.
The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread or fresh tomatoes, melon and grilled figs, with olive oil and cracked black pepper.
Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream.
Burrata was first made around 1920 on the Bianchini farm in the city of Andria in Murgia, an area in the Apulia region. In the 1950s, it became more widely available after a few of the local cheese factories began producing it.
Serve fresh Burrata at room temperature by removing it from refrigeration at least half an hour before serving.
The flavour and different textures of the inside and outside make it go well with salad, prosciutto crudo, crusty bread or fresh tomatoes, melon and grilled figs, with olive oil and cracked black pepper.
