Descrizione
La burrata è un formaggio fresco tipico pugliese, senza crosta a pasta molle filata e a doppia panna. È caratteristico per gli straccetti filati presenti nella pasta. Presenta un colore bianco latte. La produzione è spalmata durante tutto l'anno. Abbinamenti: It is suggested to be consumed Burrata on its own and matched with a glass of Franciacorta. Excellent with fresh seasonal vegetables seasoned with local Bari or Salento olive oil. Conservazione: Refrigerated temperature controlled remove from the refrigerator a few hours before serving. Lavorazione: Like normal mozzarella the pasteurized milk is inoculated with natural whey for the acidification. After this warming takes place and calf rennet is added. As soon as it is coagulated milling takes place. Then the cheesemaker stretches the curd using boiling water and by hand makes a sack-shape to the stretched texture. Cream and mozzarella fibres are added inside the little sacks. Stagionatura: 25