Burrata is a typical fresh cheese from Puglia, without a rind, with a soft spun dough and double cream. It is characterized by the spun shreds present in the dough. It has a milky white color. Production is spread throughout the year. Pairings: It is recommended to savor Burrata in its pure form accompanied by a glass of Franciacorta. It is also excellent with fresh seasonal vegetables dressed with oil from Bari or Salento. Storage: In the refrigerator at a controlled temperature, remove from the refrigerator a couple of hours before enjoying. Processing: As with regular mozzarella, for burrata mozzarella, the pasteurized milk is inoculated with whey starter for acidification. This is followed by heating and the addition of calf rennet. When coagulation occurs, the curd is broken. The subsequent steps are spinning, where the curd is spun with boiling water, and hand forming into small spun dough bags where cream and shreds are added inside. Aging: 25
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Burrata is a typical fresh cheese from Puglia, without a rind, with a soft spun dough and double cream. It is characterized by the spun shreds present in the dough. It has a milky white color. Production is spread throughout the year. Pairings: It is recommended to savor Burrata in its pure form accompanied by a glass of Franciacorta. It is also excellent with fresh seasonal vegetables dressed with oil from Bari or Salento. Storage: In the refrigerator at a controlled temperature, remove from the refrigerator a couple of hours before enjoying. Processing: As with regular mozzarella, for burrata mozzarella, the pasteurized milk is inoculated with whey starter for acidification. This is followed by heating and the addition of calf rennet. When coagulation occurs, the curd is broken. The subsequent steps are spinning, where the curd is spun with boiling water, and hand forming into small spun dough bags where cream and shreds are added inside. Aging: 25
