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creamy, mozzarella-like cheese

Burrata originated in the early 20th century in Murgia, Puglia, as a good way of using the 'scraps' left over from the making of buffalo mozzarella: while the cheese is still hot and stretchy, it is made into a pouch, into which leftover mozzarella bits and cream are poured. It has a short shelf life; originally it was then wrapped in asphodel leaves (as long as they were green, the customer knew the cheese was fresh) but today it usually comes in a plastic bag.

The name burrata comes from burro (butter) and derives from the cheese's rich buttery flavour. It goes with both savoury and sweet dishes.

Text © Dana Facaros and Michael Pauls

Images by: star5112