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Burrata, meaning "buttery" in Italian is a fresh pasteurised cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow's milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture.
Burrata Di Buffala can be eaten as an antipasti, on its own, or with, for example, a drizzle of olive oil and olives, or with balsamic vinegar, a few tomatoes (cherry tomatoes or sun-dried tomatoes). It can also be cooked according to Italian recipes, with pasta or vegetables; in a risotto, a mixed salad, etc.
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