The Burrata

Produced with Buffalo and/or cow, spun, and similar to mozzarella, burrata, however, has a much softer texture and stringy. This cheese is hand-crafted with a serum cream filling, called stracciatella, and pieces of string cheese. The stracciatella, so called because the dough pieces are torn by hand, is contained in the "bag", an enclosure formed also by string cheese. The burrata, sweet and buttery, looks like a sphere of diameter of between 7 and 10 cm (burratina portion) or between 15 and 20 centimeters, with a bright white smooth surface.

For its preparation, fresh milk are mixed, serum obtained leaving a part of the milking of the previous day, and veal rennet, in order to obtain a pH around 6.1-6.2.

The first phase, called Cagliata, occurs when the liquid begins to coagulate. At this point, the mass roughly breaks, obtaining a liquid part of greenish color, the serum, and the actual curd, which consists of a series of lumps.

Leave the mixture to rest for 4-5 hours, until the pasta starts to spin.

To get the bag you model a sheet of pasta filata often about one centimeter by a blow that was once performed mouth-to-mouth, while nowadays is done with machines that filter and sterilize the air. The wrapper is then filled with spun paste, mixed with serum, cream and the bag closed with a Ribbon of artificial straw for food and left spinning in the water.

As a last step before packaging, you dive for a few minutes the burrata in brine for salting.

Very popular is also the production of single stracciatella which is sold on tap in pans without the casing of pasta filata.