The Burrata sheet is a stringy cheese made from "buffalo" cow's milk. This cheese is native to the region of Apulia and Campania in Italy.
The burrata is made with a stringy paste, closed on its upper part, and modeled and shaped by hand to obtain a typical round shape. Filtered, warmed to 35 degrees, the milk coagulates and turns into curd. Then, the dry paste is torn and mixed with the curd to give an extremely creamy preparation.
Then the upper part is tied by hand. The burratas are immersed for a few minutes in brine for salting and spent in fresh water for about 20-30 minutes until they are firmer.
The best season to taste the cheese is spring.
Flavor: strong lactic flavor
Taste: blanced, salty and slightly spicy with a very creamy and fatty paste.
Its origin dates back to the beginning of the 20th century, in Italy, in the city of Andria located in the countryside north of Bari. Originally this cheese was made from the scraps of milk cream that were wrapped in a sheet of stringy paste for storage