Burrata Buying Guide Part 7

Introduction

Burrata, a luxurious cheese from Italy, has captivated food enthusiasts and chefs alike with its rich, creamy interior and delicate outer shell. As its popularity has surged globally, so has the demand for authentic and high-quality burrata. This guide delves into the multifaceted aspects of buying burrata, equipping you with the knowledge necessary to make informed choices whether you are a culinary professional, a gourmet enthusiast, or simply a cheese lover.

What Is Buying?

In the context of burrata, “buying” encompasses the entire process of selecting, purchasing, and acquiring this exquisite cheese. It involves understanding the various factors that influence the quality, flavor, and authenticity of burrata, as well as the conditions under which it is produced and processed. Knowledge of these elements will ensure that you are not only able to locate the best products but also appreciate the nuances that distinguish quality burrata from its inferior counterparts.

History and Origins

Burrata hails from the Apulia region in southern Italy, specifically the province of Bari. The cheese’s history dates back to the early 20th century, where it was created as a way to utilize leftover scraps of mozzarella and cream. The name “burrata,” derived from the Italian word “burro,” meaning butter, alludes to its rich, buttery texture.

Traditionally, burrata was produced in small quantities, often made by local farmers for family consumption. Over the decades, its exquisite taste and unique texture attracted attention beyond local borders, leading to its adoption in gourmet restaurants and artisanal cheese shops worldwide. Today, while many producers strive to maintain traditional methods, burrata is also available in various forms, catering to diverse culinary applications.

Production and Processing

Burrata is made from fresh cow’s milk, although variations using buffalo milk exist. The production process begins with heating the milk and adding rennet to initiate curd formation. Once the curds are formed, they are cut and cooked, allowing the whey to separate.

The hallmark of burrata lies in its filling, known as “stracciatella,” which consists of torn pieces of mozzarella mixed with fresh cream. This mixture is then encased in a thin outer layer of mozzarella, creating a delicate pouch. The cheese is typically hand-formed, emphasizing craftsmanship and tradition in its production.

Burrata is best enjoyed fresh, ideally within 24 to 48 hours of production. However, advancements in packaging technology have allowed some producers to extend the shelf life while preserving quality, making it more accessible globally.

Quality and Grading

When purchasing burrata, quality is paramount. Authentic burrata should have a soft, creamy texture with a slight elasticity in the outer layer. The filling should be rich and moist, with a pronounced flavor of fresh cream and a hint of tanginess.

In Italy, burrata is often graded based on its texture and flavor profile. Look for terms like “Burrata di Andria,” which signifies adherence to strict quality standards in production. Additionally, artisanal producers often emphasize the use of high-quality ingredients, such as organic milk and traditional rennet, which can significantly enhance the overall flavor and authenticity of the cheese.

Buying Considerations

When considering the purchase of burrata, several factors should inform your decision:

1. Source and Authenticity: Opt for burrata that is labeled as imported from Italy or produced by reputable local artisans who adhere to traditional methods.

2. Freshness: Always check the production date on the packaging. Burrata is best consumed fresh, so aim for products with the latest dates.

3. Texture and Appearance: A quality burrata should appear plump and glossy, with a slightly wrinkled skin. When you cut into it, the filling should ooze out, showcasing its creamy interior.

4. Storage Conditions: Burrata should be stored in a refrigerated environment to maintain its freshness. If purchasing from a market, ensure that it has been kept properly chilled.

5. Packaging: Some burrata comes vacuum-sealed or in brine. While vacuum-sealed options can offer convenience, be wary of products that appear overly processed or lack a fresh, farm-like aroma.

6. Price: Due to its artisanal nature, burrata can be more expensive than other cheeses. Be prepared to invest in quality, as cheaper options may compromise taste and authenticity.

Uses and Applications

Burrata’s deliciously creamy texture and rich flavor make it a versatile ingredient in various culinary applications. It can be served as a standalone appetizer, accompanied by fresh bread, tomatoes, or a drizzle of high-quality olive oil. Additionally, burrata elevates salads, pasta dishes, and pizzas, adding a luxurious element to each dish.

The cheese pairs beautifully with a range of ingredients, such as fresh herbs, citrus, and even spicy elements, providing a delightful contrast. Chefs often use burrata in gourmet preparations, where its unique texture can be showcased, such as in stuffed ravioli or as a topping for roasted vegetables.

Storage and Shelf Life

The shelf life of burrata is relatively short compared to other cheeses. Ideally, it should be consumed within 24 to 48 hours of purchase for optimal flavor and texture. If stored properly in its original packaging or submerged in brine, it can last up to a week. However, exposure to air can lead to drying and a loss of that signature creamy quality.

For best results, keep burrata in the coldest part of your refrigerator and avoid storing it near foods with strong odors, as it can easily absorb flavors. If you cannot consume it within the recommended timeframe, consider using it in cooked dishes where its texture may be less critical.

Common Misconceptions

Despite its rising popularity, several misconceptions about burrata persist:

1. Burrata is just another type of