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If you feel like you just want something heavily creamy and you’ll be happy, Burrata cheese will be your most satisfying choice. The legend has it that this Italian cheese was invented to find a use for extra though edible “rags” of Mozzarella, which could otherwise be thrown away. The solution has appeared even better than perfect.
Imagine a ball of Mozzarella generously stuffed with the cheese leftovers and with cream. That’s it. When you cut this ball with a knife, the rich filling will ooze with dignity, ready to complement your salad or get up on a crispy baguette slice.
Burrata” is an Italian word for “buttery.” And this is a scrumptious example where the name of the cheese wittily implies the characteristic of its texture and flavor.
Classic Burrata looks like a white or ivory pouch. In size it’s usually slightly bigger than a fist of a little child.
This cheese is rather a newborn in the world’s family of cheeses. The very first Burrata was tasted in Italy around the 1900s.
This cheesy story started on the Bianchini farm in the quiet town of Andria, the Apulia region in the Italian “heel.” In the 1950s, Lorenzo Bianchini was probably the first to introduce Burrata broadly for sale. The production of the cheese was gradually getting commercial and spreading across Apulia.
Nonetheless, Burrata was established as an artisanal cheese and became a PGI product in 2016. The Protected geographical indication means that truly original Burrata cheese comes only from Apulia, Italy.

Still, the domestic US Burrata, which you can always buy online or at the local store, is produced according to the traditional Italian techniques.
Burrata is a pasta filata or stretched-curd cheese, like Mozzarella. The pasta filata method of cheesemaking features heating and stretching curd before a cheese forms. But this is only a part of the sophisticated process.
First, warm cow’s or buffalo’s milk gets curdled with rennet. Second, fresh curds are dropped into hot whey and left to melt and blend into a paste. Then, the very pasta filata process takes place. Cheese makers manually knead, pull and twist the paste to turn it into the stretchy strings.
While the strings are still warm, the cheese maker shapes balls and pouches out of them. They fill each pouch with heavy cream, seal the pouch, and tie it with a thin cheese ribbon.
Freshly made Burrata pouches are traditionally wrapped in leek-like asphodel leaves. The healthy green color of the leaves indicate absolute freshness of the cheese.
You can see that the main part of the whole process is still manual. Making Burrata takes the artisans’ craft and experience, and this is unlikely to change in the near future.
As any other cheese, Burrata is rich in proteins of high biological quality. At the same time, Burrata is a fatty cheese – its fat content is about 20%.
Speaking of calories, 100 grams will bring you 300-350 kcal. That’s why dieticians recommend consuming the cheese in moderate quantities.
Yet, even a small portion of Burrata will nourish your body with vitamins A, B1, and B2, as well as with calcium, potassium, sodium, and other essential elements.
In case you’re searching for gourmet food combinations to buy Burrata cheese today, this list is for you:
Ripe tomatoes, crispy bread, and a drizzle of fresh olive oil to make a very classic and delicious appetizer. Traditional caprese salad for lunch.
An interesting topping for meaty or veggie pizzas.
A beautiful complement to juicy summer fruit and red berries.
Fresh Burrata cheese will feel fine in the fridge for one-two days, but no longer.
Serve Burrata as an appetizer or in a salad at room temperature. And remember that there’ll be hardly any reason not to finish the whole treat at the lunch or dinner.
Now, when you feel like you want something heavily creamy and you’ll be happy, you know where to buy Burrata cheese. Order it now and have it delivered right to your door in one business day.
Spoil yourself and your dearest with this buttery and juicy gourmet delight.