[1] Burrata is a delicious first course or snack, paired with basil, tomatoes, and extra virgin olive oil (photos #1, #2 and #3 © Mozzarella Company).

[2] Burrata stracciatella. Cutting into the pocket of mozzarella cheese reveals shreds of mozzarella mixed with cream.

[3] Burrata con crema with red grapes and balsamic glaze. You can also drizzle regular balsamic vinegar, honey, or extra virgin olive oil, and can use any stone fruit.

[4] Burrata can become a vegetarian main course on top of vegetables (photo © Sid Wainer & Son | Facebook).

[5] Pizza with burrata and Parmesan cream. Here’s the recipe (photo © Casserole et Chocolat).

[6] First course or dessert: grilled peaches with burrata. Here’s the recipe (photo © DeLallo).

We love burrata, a cream-filled fresh cheese.

Burrata is a sack of mozzarella filled with a creamy center. Unlike most cheesemakers, Mozzarella Company, one of America’s great artisan cheesemakers, makes three varieties:

 
If you’re a burrata superfan (and we are!), you’ll want to order some of each for a special cheese fest.

Here’s how burrata is made, per Paula Lambert, owner of Mozzarella Company, which is based in Dallas, Texas, and sells its cheese online as well as at fine retailers nationwide.

Following this section on the production process, there are more articles and recipes below.
 
 
HOW ARTISAN BURRATA MADE

“To make our mozzarella we coagulate farm-fresh milk by adding selected bacteria (called cultures) and rennet (an enzyme that reacts with the lactic acid that is produced by the milk) so that our milk soon resembles a vat of white jello or yogurt,” says Paula Lambert.

“Once coagulated we manually pull cheese knives through the milk to cut the curd into soft, little pieces. Immediately upon being cut, a cloudy yellow liquid called whey comes out of the curds.

“Because milk is mostly liquid, eventually there is a lot of yellow whey and a smaller amount of curds. (It takes one whole gallon of milk to make just two 8-ounce balls of mozzarella.)

“When the curds are mature we stretch them in hot water using a paddle to [turn them into] a smooth and satiny mass of fresh mozzarella.

“This is where the art of cheesemaking comes into play because there is only a small window of opportunity during which the curd can be successfully stretched and formed.

“Since the development of the lactic acid cannot be stopped. If the cheese is stretched before the pH reaches 5.2, the cheese is tough and inferior. If the pH falls too low, we have lost the batch of cheese completely.

“Next we pinch off a piece of fresh mozzarella that we stretch to become a flat disc. Then we fold it into a beggar’s purse* and fill it with creme fraiche [for burrata con crema].

“We seal the burrata by squeezing the mozzarella. Finally, we toss [the balls] into cool water to chill.

“Once chilled, the balls are packaged in governing liquid (water) which helps to maintain their shapes while keeping them very moist.

“Our burratas stay fresh for about 3 weeks. They can also be frozen and later defrosted in the refrigerator.”
 
 
ORDER YOUR BURRATA

> Head to the Mozzarella Company website.
 
 
MORE ABOUT BURRATA

> An overview of burrata cheese.

> The history of burrata cheese.

> The history of cheese.

> The different types of cheese: a photo glossary.
 
 
BURRATA RECIPES

Burrata is one of those treats that can be served for breakfast with toast, with lunch, or with dinner.

Or, serve it when you kick back with a glass of wine, perhaps with these crostini recipes).

The simplest way to serve burrata is on a plate with some crusty bread, sliced heirloom tomatoes, fresh basil, and a drizzle of fine olive oil. It’s a variation of Caprese Salad.

Just as easy: Place a burrata half or quarter atop a green salad, a fruit salad, or a bowl of pasta.

Some recipes:

 
 
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*Beggar’s purse (a.k.a. crêpe purse) is a shape used for dumplings, filled pasta, and other filled foods. They are called sacchette, sacks, in Italian. The shape got its name from a pouch-shaped form of the alms purse worn on the belt and containing the money. See photo #7 below.

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