Burrata

A relatively modern specialty from Puglia, Burrata was invented in Andria at the beginning of the 20th century. A cow's milk cheese and mozzarella variety, Burrata has a thin spun casing and a soft and buttery center, which is made from fresh cream and unspun mozzarella curds. Wrapped in the protective blades of local Pugliese asfodelo (an herb-like plant similar to leeks), Burrata is an incurably creamy cheese with a delicate hint of sweetness in its flavor.

In the Kitchen
Young Burrata is a magnificent cheese, and must be consumed fresh, no more than 48 hours after production. Its marvelous liquid center can be scooped up with slices of crusty bread, and is excellent when enjoyed in the company of a bottle of Montepulciano. Try tossing Burrata into pasta, such as drained penne or spaghetti. For a truly rich caprese salad, encircle fresh Burrata with slices of ripe red tomatoes and torn basil leaves, and drizzle with olive oil.

Storing
Burrata should be eaten as soon as possible after purchase. Since the cheese won't hold up long in the fridge, it's best (and highly tempting) not to leave any leftovers.

Buying Tips
To judge the freshness of a bundle of Burrata, just examine its leafy packaging. As long as the asfodelo leaves are green, the cheese inside is still fresh, and will gracefully ooze out at the touch of a knife.

Once a challenge to find in the United States, Burrata has recently become more widely available. Recognized as one of the best fresh cheeses in the world, it is currently imported from Puglia as well as distributed domestically by the Gioia Cheese Co., an Italian cheese producer in southern California. Some variations of Burrata may incorporate porcini mushrooms or black truffles into the cheese's creamy filling.