Fact sheet
Burrata was invented by a poor farmer from the Apulia region who refused to lose his cheese that had gone off. He wrapped a small amount of crème fraiche in a thin strip of mozzarella he hadn’t sold the day before. This was at the beginning of the 20th century and mozzarella was the star production of this arid part of Italy and a regular feature of the top tables around the world. Burrata rapidly became popular by becoming the ‘noble’ version of its illustrious predecessor.
The two cheeses have the same origin, namely buffalo milk from Apulia. Although cow’s milk has since replaced it, the farmers from Andria (south of Italy) have lost none of their craftsmanship. Just like a hundred years ago, their subtle blend makes Burrata a delicious cream cheese. “You would get down on your knees to have some,” swears one Parisian cheesemonger, who calls his good clients on each delivery.
Production and consumption
This atypical cheese only takes about ten hours to go from the stable to shelf. Its secret lies in the white, syrupy crème fraîche, the ‘panna’, obtained by mixing raw milk from the previous day, left uncovered, and veal rennet. Wrapped in a pouch of stretched and trimmed mozzarella, it is then soaked in brine before adding a stalk of a local aromatic herb called vizzo
as the final touch. Burrata (500 g) is the perfect addition to a tomato-mozzarella salad or it can be served with a little olive oil, some grains of white pepper and a few breadsticks. In the sweet-and-sour range, the combination with citrus jams is also delicious. (source: Androuet, Pugliaimprese)
At Rungis Market
Mr Laurent Duval, Deputy-Director of Carniato at Rungis:
“We only work with one producer, but what a producer! He is a craftsman based in the Apulia region. We have gained a lot of market share with his Burrata made by traditional methods but of excellent quality. Our clients are caterers, restaurants including some top chefs and cheesemongers from all over France. We also export it to Asia and the Middle East. On average, 400 kg of Burrata transits through here every week. You can serve it in a hot dish as long as you only add it at the last moment; but what I prefer is to mix it with a fresh salad. A real treat!”
Pascal Blain
