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{{Short description|Italian cheese}}
{{Use dmy dates|date=March 2024}}
{{Infobox cheese
| country       = [[Italy]]
| region        = [[Puglia]]
| town          = [[Andria]]
| source        = [[Dairy cattle|Cow]]
| pasteurized   = 
| texture       = 
| fat           = 
| certification = 
}}
[[File:Burrata di bufala.jpg|thumb|Burrata di bufala with sliced tomatoes]]
'''Burrata''' ({{IPA|it|burˈrata|lang}}) is an [[Italian cuisine|Italian]] [[Dairy cattle|cow]]'s [[milk]] (occasionally [[Water buffalo#Dairy products|buffalo milk]]) [[cheese]] made from [[mozzarella]] and [[cream]].<ref name="Contini Contini 2012 p. 195">{{cite book | last1=Contini | first1=M. | last2=Contini | first2=P. | title=Valvona & Crolla: A Year at an Italian Table | publisher=Ebury Publishing | year=2012 | isbn=9781448147830 | page=195}}</ref>

Burrata has its origins in the [[Apulia|Apulia region]] of Italy. The dish was born out of a need to minimise [[food waste]] in the 1920s.<ref>{{cite web|url=https://www.bbc.com/travel/article/20200928-the-surprising-origin-of-burrata-cheese|title=Burrata: The surprising origin of Italy’s creamy cheese|author1=Agostino Petroni|publisher=BBC|date=29 September 2020}}</ref>

The outer casing is solid cheese, while the inside contains {{lang|it|[[Stracciatella di bufala|stracciatella]]}} and clotted cream, giving it an unusual, soft [[Mouthfeel|texture]]. It is a speciality of the [[Puglia]] region of southern Italy.

== History ==

Burrata is a dairy product of [[Altopiano delle Murge|Murgia]], in Puglia in southern Italy. It is produced from cow's milk, [[rennet]], and cream, and may have origins dating back to about 1900,<ref>{{cite web|title=Burrata, la regina dei formaggi
|url=http://www.pugliaimprese.it/cnt_articles.php~articolo~~~1236~~categoria~~~98.html|archive-url=https://web.archive.org/web/20080416014310/http://www.pugliaimprese.it/cnt_articles.php~articolo~~~1236~~categoria~~~98.html|url-status=dead|archive-date=16 April 2008|access-date=30 March 2011}}</ref> produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of [[Andria]]. More recent records have shown that Lorenzo Bianchino, of the Piana Padura farm, first developed the product in 1956.<ref>{{cite web|url=http://www.ciclostazionefrattini.it/blog/la-burrata-di-andria/|title=La burrata di Andria. La produzione casearia pugliese in tavola a Roma|publisher=Ciclostazione Frattini|date=13 July 2017|language=it}}</ref>

In November 2016, {{lang|it|burrata di Andria}} became a [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|protected geographical indication]] (PGI) product.<ref>{{Cite news|url=https://www.qualigeo.eu/en/product/burrata-di-andria-pgi/|title=Burrata di Andria PGI |work=QualiGeo |publisher=Fondazione Qualivita |access-date=2024-07-27}}</ref><ref>{{CELEX|id=32016R2103|text=Commission Implementing Regulation (EU) 2016/2103 of 21 November 2016 entering a name in the register of protected designations of origin and protected geographical indications (Burrata di Andria (PGI))}}</ref> To qualify as burrata di Andria all operations, from the processing of the raw materials up to the production of the finished product, must take place in the defined geographical area of the region of Puglia.<ref>{{CELEX|id=52016XC0720(01)|text=Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs: Burrata di Andria (PGI)}}</ref>

Established as an [[Artisan cheese|artisanal cheese]], burrata maintained its premium-product status even after it began to be made commercially in factories throughout Puglia.<ref>{{cite web|title=Burrata Cheese|url=http://www.thenibble.com/reviews/main/cheese/cheese2/burrata.asp|department=Cheese-Butter-Yoghurt Product Reviews|publisher=The Nibble|access-date=17 March 2011|first=Karen |last=Hochman|date=October 2007}}</ref>

==Production==
[[File:Burrata Cheese Salad.jpg|thumb|Burrata with the casing broken on a salad]]
Burrata starts out much like [[mozzarella]] and many other cheeses, with [[rennet]] used to [[Curdling|curdle]] the warm milk. Unlike other cheeses, however, the fresh mozzarella [[Curd|curds]] are plunged into hot [[whey]] or lightly salted water, kneaded, and pulled to develop stretchy strings ({{lang|it|[[pasta filata]]}}), then shaped.

When making burrata, the still-hot cheese is formed into a pouch, which is then filled with the scraps of leftover mozzarella and topped off with fresh [[cream]] before closing.<ref name="Contini Contini 2012 p. 195"/> The finished burrata is traditionally wrapped in the leaves of [[Asphodelus|asphodel]], tied to form a [[brioche]]-like topknot, and moistened with whey.<ref>{{cite news|work=[[The Independent]]|date=2 March 2011|title=Burrata: Britain's new Big cheese|url=https://www.independent.co.uk/life-style/food-and-drink/features/burrata-britains-new-big-cheese-2229887.html|access-date=7 September 2013|last=Roberts|first=Genevieve}}</ref>

As burrata does not keep well, even when refrigerated, it is advisable to use it promptly while it is still fresh.<ref name="Ottogalli-2001">{{cite book |last=Ottogalli |first=Giorgio |title=Atlante dei formaggi: guida a oltre 600 formaggi e latticini provenienti da tutto il mondo |year=2001 |publisher=Hoepli Editore |isbn=9788820328221 |page=211 |language=it}}</ref>

==See also==

* [[List of Italian cheeses]]
* [[List of water buffalo cheeses]]

==References==
{{Reflist}}

{{Italian cheeses}}

[[Category:Cow's-milk cheeses]]
[[Category:Cream cheeses]]
[[Category:Cuisine of Apulia]]
[[Category:Italian cheeses]]
[[Category:Water buffalo's-milk cheeses]]