03 Feb What is the origin of the burrata?
The origin of the burrata is an issue that has always attracted the attention of dairy lovers. From Flor de Burgos we clear up this unknown by clarifying how this fresh Italian cheese was created.
A cheese of the 20th century
It was in the mid-twentieth century when in Puglia, the mozzarella producing area, they decided to take advantage of the remains of the production of this cheese to create a new food. It would be interesting to clarify that although donkey means butter, this food receives this denomination due to its texture exclusively.
For some, it was around 1930 when the owner of a cheese factory in Andria created this cheese. For others, the burrata was created in 1956 by Lorenzo Bianchini in Bari.
But for it to be called a burrata the cheese must meet the requirements that the burrata left written in its recipe. They are as follows:
- The fresh cheese must be filled with cream.
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In order for the cream to be of high quality, it must be harvested from farms that are at most 10 kilometres from the point of manufacture. The best cream is the one that is obtained between five and eight hours after milking. It is a question of achieving the maximum unctuosity and quality.
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The straciatella (hand-blown mozzarella) is also part of the inner filling.
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Cheese is always prepared by hand. The use of industrial machines ends up affecting its texture.
This cheese has already travelled around the world and has become one of the most highly valued Italian products. Its enormous adaptability to all types of recipes is its best letter of presentation.
We hope that we have clarified the origin of the burrata and that we have also managed to create the desire to try it for you. The taste sensations are as varied as they are recommendable for a unique gastronomic experience.