Let’s get one thing clear: Burrata is not mozzarella, neither buffalo mozzarella!
Burrata is a typical Italian fresh cheese its own, although it’s made from mozzarella and a heavy cream. Some of the confusion about Burrata come from the cheesemaking process that was born from another.
Burrata, in fact, is named from its ingredients and also from its making process: a mix of mozzarella and buttery cheese. It has an outside mozzarella shell made of buffalo or cow’s milk, while inside contains a soft mixture of mozzarella scraps and fresh cream.
This particular cheesemaking process give to Burrata a unique pulpy texture
In understanding the makeup of Burrata, it’s very helpful to know a little bit of Italian mozzarella making process. Mozzarella is a fresh soft cheese, pure white and made from cow’s milk. It is part of Italian cheeses history: it has been made in Italy since centuries and today it is made with the same techniques. Mozzarella is formed from the elastic curd of fresh milk, still warm and straight from the vat.
So…we’re getting to the point: Burrata is made of that same stringy cheese, but is formed not into a solid ball, but into a little hollow pouch then filled with fresh cream and soft stringy bits of curd or rags, remaining of mozzarella.
Since same years ago, Burrata was a very rare excellence of Italian food export. The distribution was spotty, transports and logistic systems were expensive and the quantities were low because demand was high. Now, new logistic and supply chain solutions have made easier the import/export of this high quality Italian product. Today, everywhere you are, you can taste the authentic Italian Burrata.
Little cooking tip:
Burrata cheese is usually served at room temperature and when cut the outside skin it has to be eaten immediately since it is a fresh cheese. Burrata goes well with salads, crusty bread or fresh tomatoes with olive oil.
Source: The Kitchn