Burrata is the fresh Italian cheese; generally pouch formed from the Mozzarella and filled with the fresh cheese or cream. Burrata was originated in Apulia, “heel” region of an Italian boot, in 1920s. Burrata Cheese begins as the sheet of the thin Mozzarella, which is made in sack. The sack is filled with some fresh cream and Ricotta, and tied up. Being the fresh cheese, Burrata Singapore is eaten traditionally on a day it’s made, and shortly thereafter. To know how fresh this cheese is, every Burrata Cheese gets wrapped in the freshly cut out asphodel leaf. Suppose that leaf is green, Burrata Cheese is fresh. Now, real leaves are hardly used, but a lot of manufacturers give nod to the tradition by encasing Burrata Cheese in the leaf-patterned wrappers.
There is some Burrata Cheese that has ritagli, and small Mozzarella bits mixed in Ricotta filling. Even though today it’s considered luxury, but, Burrata Cheese was a way using up leftover scraps from the Mozzarella production. There’s northern Italian Burrata Cheese style, known as the Burrino that has node of butter at the center.
Serving the Burrata Cheese:
Being artisan product, the Burrata Cheese is enjoyed on own, with very little accompaniment. Some sliced tomatoes, basil, olive oil, and dash of black pepper is an only adornment that Burrata needs. The thin slices of the prosciutto are one more delicious option. Classic duo can be blanched haricot with Burrata Cheese, the pairing popularized by the restaurant scene in a television series, Sopranos.