Burrata (boor-rah-tah), a fresh mozzarella-like cheese from the Italian region of Puglia, is prized for its rich milky flavor and its two textures: a soft, elastic, spongy outer layer wrapped around a creamy, oozy interior. Burrata is delicious paired with crusty bread and flavorful ingredients like prosciutto, tomatoes, olives, nuts, and herbs.
Some say burrata (the name derives from burro, butter in Italian) was first created as a means to use up leftover scraps of mozzarella cheese. The cheese makers would add cream to the scraps and wrap them in a pouch made from a larger piece of mozzarella. As with regular mozzarella, burrata was originally made with water buffalo milk but is now more typically made with cow’s milk.
You can usually substitute fresh mozzarella, though it won't have quite the same lush, creamy texture as burrata.
Look for burrata in well-stocked groceries, gourmet markets, and cheese shops.
Burrata's soft, almost liquid interior can make it a challenge to slice; use a serrated knife for the best results.
Highly perishable, burrata should be eaten within 24 hours of purchase and is considered past its prime after about 48 hours.