What Is Burrata Wrapped In? Unveiling the Creamy Heart of Italian Cheese

Burrata. The name alone evokes images of luxurious creaminess and fresh, milky flavors. This Italian cheese, a close relative of mozzarella, has captured the hearts (and palates) of food lovers worldwide. But what exactly is burrata, and more specifically, what is it wrapped in? Let’s delve into the fascinating world of this decadent cheese.

Table of Contents

The Outer Shell: A Mozzarella Pouch

The defining characteristic of burrata is its unique construction. It’s not just a solid mass of cheese like its cousin, mozzarella. Instead, burrata boasts a delicate, stretchy outer shell made of… you guessed it, mozzarella! This outer layer is carefully formed into a pouch, creating a protective and edible container for the treasure within.

The mozzarella used for the outer shell is typically stretched curd, the same kind used to make fresh mozzarella balls. This process involves heating the cheese curds in hot water and then stretching and kneading them until they become smooth and elastic. This technique gives the mozzarella its characteristic texture and allows it to be shaped into various forms, including the pouch that defines burrata.

The thickness of the mozzarella shell can vary slightly depending on the producer, but it’s generally thin enough to be easily pierced with a fork or knife, allowing the creamy interior to flow out.

The Creamy Heart: Stracciatella and Cream

Now, let’s get to the heart (literally) of the matter: what fills this mozzarella pouch? The answer is a delightful combination of two key ingredients: stracciatella and cream.

Understanding Stracciatella

Stracciatella is not simply shredded mozzarella, although it shares the same base ingredient. It’s created by stretching and tearing mozzarella curd into thin, irregular strands. Think of it as the “rags” or “shreds” of mozzarella – hence the name, which comes from the Italian word “stracciare,” meaning to shred or tear. These delicate strands have a slightly firmer texture than the fresh cream they are mixed with.

The quality of the stracciatella is crucial to the overall quality of the burrata. It should be fresh, milky, and slightly salty, contributing to the overall flavor profile of the cheese.

The Role of Cream

The stracciatella is then generously mixed with fresh cream, typically heavy cream. This cream is what gives burrata its signature richness and luxurious texture. The combination of the shredded mozzarella and the cream creates a symphony of textures: the slight resistance of the stracciatella against the smooth, flowing cream.

The type of cream used can also impact the flavor and texture of the burrata. Some producers use a higher fat content cream, resulting in a richer and more decadent cheese, while others opt for a lighter cream for a more delicate flavor.

How Burrata is Made: A Step-by-Step Overview

While the exact methods may vary slightly between producers, the general process of making burrata involves several key steps.

Curd Formation: The process begins with fresh cow’s milk (traditionally buffalo milk in some regions, although less common for burrata). Rennet is added to the milk to coagulate it and form curds.
Curd Cutting and Heating: The curds are then cut into smaller pieces and heated in hot water. This process helps to expel whey and further develop the texture of the cheese.
Stretching and Kneading: The curds are then stretched and kneaded in hot water to create the smooth, elastic mozzarella. This is a crucial step in creating the outer shell of the burrata.
Pouch Formation: A portion of the stretched mozzarella is then carefully formed into a pouch shape. This requires skill and precision to ensure the pouch is strong enough to hold the filling without tearing.
Filling the Pouch: The pouch is then filled with the mixture of stracciatella and cream. The amount of filling is carefully measured to ensure the perfect balance of textures and flavors.
Closing the Pouch: The top of the pouch is then carefully closed, often by twisting and tying it off with a knot of mozzarella.
Brining (Optional): Some producers then immerse the burrata in a brine solution to add additional flavor and preserve its freshness.
Packaging: Finally, the burrata is packaged in a liquid, usually whey or lightly salted water, to keep it moist and fresh.

Factors Affecting Burrata Quality

The quality of burrata can be influenced by several factors, including:

Milk Quality: The type and quality of the milk used are paramount. Fresh, high-quality milk from healthy cows (or buffalo) will result in a better-tasting and textured burrata.
Cream Quality: Similarly, the freshness and quality of the cream are essential. Using high-fat cream will result in a richer, more decadent burrata.
Production Techniques: The skill and expertise of the cheesemaker play a significant role. Proper stretching, kneading, and filling techniques are crucial for creating a perfectly formed and balanced burrata.
Freshness: Burrata is best enjoyed as fresh as possible. It should be consumed within a few days of production to ensure the best flavor and texture.

Serving and Enjoying Burrata

Burrata is incredibly versatile and can be enjoyed in a variety of ways.

Simple Appetizer: Drizzle burrata with high-quality olive oil, sprinkle with sea salt and freshly ground black pepper, and serve with crusty bread for a simple yet elegant appetizer.
Salad Topping: Add burrata to salads for a creamy and luxurious touch. It pairs well with tomatoes, basil, arugula, and other fresh greens.
Pizza Topping: Burrata can be added to pizzas after baking for a burst of creamy flavor.
Pasta Dish: Incorporate burrata into pasta dishes for added richness and texture. It works well with simple tomato sauces, pesto, or cream-based sauces.
With Roasted Vegetables: Pair burrata with roasted vegetables like bell peppers, zucchini, and eggplant for a delicious and balanced meal.

Storing Burrata Properly

Proper storage is essential for maintaining the quality and freshness of burrata.

Keep Refrigerated: Store burrata in the refrigerator at all times.
Keep in Liquid: Keep the burrata submerged in its original liquid (whey or salted water) to prevent it from drying out.
Consume Quickly: Burrata is best consumed within a few days of purchase.
Avoid Freezing: Freezing burrata is not recommended as it can alter the texture and flavor.

Burrata vs. Mozzarella: Key Differences

While both burrata and mozzarella are Italian cheeses made from cow’s milk (or buffalo milk), they have distinct differences.

The Appeal of Burrata: Why We Love It

The allure of burrata lies in its unique combination of textures and flavors. The contrast between the slightly firm mozzarella shell and the creamy, flowing interior is simply irresistible. The fresh, milky flavor is both comforting and luxurious. The versatility of burrata also makes it a popular choice for home cooks and chefs alike. It can be enjoyed in countless ways, from simple appetizers to elaborate dishes.

Burrata represents the best of Italian cuisine: fresh, high-quality ingredients, simple preparation, and unforgettable flavor. It’s a cheese that elevates any meal and brings a touch of Italian indulgence to your table. So, the next time you see burrata on a menu or at your local cheese shop, don’t hesitate to try it. You won’t be disappointed.

Ultimately, burrata is a testament to the artistry and skill of Italian cheesemakers. It’s a cheese that embodies the passion for quality and tradition that is so deeply ingrained in Italian culinary culture. And knowing what it’s wrapped in – that delicate mozzarella pouch – only adds to the appreciation for this truly exceptional cheese.

What exactly is burrata cheese?

Burrata is a fresh Italian cheese made from mozzarella and cream. It is essentially a mozzarella shell filled with a soft, stringy curd called stracciatella, which is soaked in rich cream. The combination of the solid outer shell and the creamy, decadent interior is what makes burrata so unique and appealing.

The texture is a delightful contrast, offering a slight resistance from the outer layer that gives way to a burst of creamy goodness inside. Its flavor is mild and milky, allowing it to pair well with a wide variety of ingredients and preparations. This makes it a versatile cheese for both simple and sophisticated dishes.

What material is traditionally used to wrap burrata cheese?

The traditional wrapping for burrata is pasta filata, which is the same type of mozzarella cheese used for the outer shell. This forms a sealed pouch that holds the stracciatella and cream. The pasta filata provides structural integrity and helps maintain the cheese’s shape during production and transportation.

Sometimes, to indicate freshness, burrata is wrapped with asphodel leaves. These leaves were historically used to keep the cheese moist. While not always present, their presence is often seen as a sign of high-quality, artisan-made burrata, though their primary role now is often aesthetic.

Why is burrata cheese wrapped?

Wrapping the burrata is crucial for several reasons. First, it contains the creamy filling, preventing it from leaking and maintaining the cheese’s shape. Without the outer shell, the stracciatella and cream would simply spill out.

Secondly, the wrapping provides a protective barrier against external contaminants, helping to preserve the cheese’s freshness and quality. It also makes the cheese easier to handle and transport without damaging its delicate interior.

How can you tell if burrata is fresh?

A sign of fresh burrata is its appearance. The outer mozzarella shell should be glossy, smooth, and white. It should not appear dried out or discolored. If asphodel leaves are used, they should be green and fresh-looking, not wilted or brown.

Another indicator is the texture. When you gently press the burrata, it should feel soft and yielding. Upon cutting, the creamy interior should flow out readily, indicating a proper balance of stracciatella and cream. If the interior is stiff or doesn’t flow, it may not be as fresh.

Can the wrapping of burrata be eaten?

Yes, the outer mozzarella shell of burrata is definitely edible and intended to be eaten. It is made from the same fresh mozzarella cheese as other varieties and contributes to the overall flavor and texture of the cheese.

However, if asphodel leaves are used, they are not typically eaten and should be removed before serving. These leaves serve primarily as a freshness indicator and aesthetic garnish, not as a component of the cheese to be consumed.

Are there any alternatives to the traditional mozzarella wrapping?

While traditional burrata uses a mozzarella shell made of pasta filata, there aren’t common or widely accepted alternatives to this method. The mozzarella shell is intrinsic to the definition and characteristics of burrata.

Experimentation might exist in niche artisan cheese making, but variations would likely be considered a different type of cheese altogether. The creamy interior held within a mozzarella shell is the defining characteristic of burrata.

How should burrata cheese be stored?

Burrata is best consumed as soon as possible after purchase to enjoy its optimal flavor and texture. Store it in its original packaging or in a container submerged in its own liquid, in the refrigerator.

It is recommended to bring burrata to room temperature for about 30 minutes before serving. This allows the flavors to fully develop and the creamy interior to soften, providing a more enjoyable experience.