Burrata
Burrata ('buttered') is a pouch of fresh mozzarella filled with stracciatella — shredded mozzarella soaked in heavy cream. When cut, the cream flows out into an indulgent pool. Originating in Puglia in the 1950s as a way to use cream scraps, it has become one of Italy's most celebrated luxury cheeses. Eat within 24 hours of production for best quality.
Flavor Profile
Rich, creamy, milky with a yielding exterior and liquid cream center
Wine Pairings
The floral, almond-tipped Campanian white pairs beautifully with burrata's cream — both are from southern Italy.
A crisp, dry Pugliese rosé pairs naturally with its regional cheese. Adds light red-fruit freshness.
Neutral, almond-noted, and delicate — perfect for letting burrata's creaminess take center stage.
Italy's finest sparkling wine — yeasty and complex — cuts through burrata's richness with elegance.
Keep it simple — burrata's richness needs minimal accompaniment. A drizzle of great olive oil and sea salt is often enough.
Tannins strip burrata's delicate cream completely. Anything with force overwhelms this gentle cheese.