Burrata! Sales are booming for the Italian cheese

Burrata! Sales are booming for the Italian cheese

What Is Burrata?

 Gradually Burrata is inching its way into the limelight share of the Italian cheese market year on year. Burrata translates as ‘buttery’ in Italian, a simple hint of how rich it is inside.

Burrata is a soft cow or buffalo milk cheese that at first glance could be taken to be mozzarella. Visually they are similar in shape and colour, but it is the texture that tells them apart. The outside of the burrata is a hollow ball of stretched cow’s milk or buffalo mozzarella. This is stretched into a cup and filled with cream, which contains chopped scraps of mozzarella left over from the mozzarella production. So, while mozzarella has a firmer texture burrata has a softer feel with its liquid content. When you cut into burrata the cream centre with chopped mozzarella oozes out. It is rich but at the same time it is a fresh cheese.

As often happens with artisan products the exact history of the product is disputed. What is sure however, is that burrata is a product of the 20th century, while mozzarella has been widely produced since the 16th century.

Where is burrata made?

For the inventor of the cheese the euros go on Lorenzo Bianchino Chieppa, a cheesemaker at the farm, Masseria Bianchini. He lived there in 1920, in the foothills around Castel del Monte in Apulia, 100 miles west of Rome. However, this story comes from locals and there is no written trace of this story, which led to tension among major Andria burrata makers who also claimed the invention.

Chieppa developed a technique, which used up pieces of mozzarella from the initial production process. The area has long been based on sheep farming and agriculture and so other local cheesemakers also started to produce burrata. And even to this day larger commercial cheese manufacturers keep burrata in their product range. The manufacturing process enables them to keep it as a premium, artisan product, and an economic way to use up the scraps of cheese left over from mozzarella production.

 In production timing is everything

Production of burrata is time critical so planning is essential. The process is still essentially manual, starting with pasteurising the filtered cow’s milk. Like any cheese burrata is made by adding rennet to warmed cow’s milk. As the milk curdles the whey can be drained off leaving the curds behind. After rinsing the curds are left to mature. In the next stage, salted, boiling water is poured over the curds, raising the temperature, and creating the elastic texture necessary to make the burrata casing. The traditional burrata shape is crafted from the warmed curd before the cream and chopped mozzarella pieces are added. The burrata is finished as the outer casing is brought together to create a seal. The cheeses are finally cooled in a bath of cold water for half an hour.

 What’s the Difference Between Burrata and Mozzarella Cheese?

Both cheeses originated in southern Italy, although mozzarella has been used in Italian kitchens since the 16th century. Mozzarella is often seen as an ingredient to be used in recipes, whereas burrata still retains its artisan history and is consequently revered as the star of a dish best served simply where its taste and texture can be appreciated.

Italian cheese stats

Italy is one of the largest cheese producers in the EU with exports in 2020 exceeding £48 million. The total volume of fresh cheese exported from Italy in 2011 was approximately 702,700 tons, with the volume rapidly increasing to approximately 164,200 tons in 2020. More recently in a combined effect of coronavirus and Brexit, imports from EU countries reduced from 108,000 to 85,000 tons. Although it is most likely this can be seen in terms of a blip as the general demand for quality dairy produce increases.

 The pandemic exerted all manner of influences on consumers. At the simplest level consumers continue to seek out small, affordable luxuries, such as cheese, as an easy way to keep spirits up. Similarly, flexitarian diets continue to forge ahead born out of concerns over animal welfare, cost, nutrition, and well-being. Cheese makes an excellent fit in flexitarian diets, with convenience added as a bonus. In the UK, the proliferation of TV cooking programs increases demand via many home cooks, who want to create a meal from scratch. Overall cheese demonstrates its enduring popularity with many EU countries featuring cheese consistently in their top10 fastest growing food categories.

How long does burrata last and how do you store it? 

Burrata is best served as fresh as possible however so long as it is kept in water in an airtight container, in the fridge, it will last for up to 10 days.

How to Serve Burrata Cheese?

With a delicate flavour and texture, simplicity is the key to serving burrata. When serving it cold, always let it come to room temperature for best flavour and texture, and season lightly. Its versatility means it can often replace mozzarella recipes but adding its own richness to make a more luxurious dish. It is ideal on top of a pizza but add the cheese just as the pizza comes out of the oven to keep the original texture. 

Burrata is a versatile semi-soft cheese that makes every dish more luxurious because of its milky flavor and texture. Its perfect on top of a freshly baked Italian pizza, much like Margherita style. It pairs well with fresh tomatoes and a drizzle of olive oil for a salad or crostini. Because burrata is best served fresh, it tastes best at room temperature.

Italian Cheese Products

Crowbond Italian Burrata Cheese(Cow’s Milk) either in a smaller pack: 2 x100g (Each) wholesale price £2.10 or a catering pack made with Buffalo Milk: Burrata Di Bufala: 1x1kg £13.20.

Mozzarella is always a favourite through the summer months with a Mozzarella Log. Convenient for slicing and available as a Buffalo Mozzarella Log 1x1kg £11.68 or a Smoked Mozzarella Log: 1x2kg £15.20. For vegans and vegetarians Fila Verde produce Vegan Mozzarella Diced: 1x500g £4.45 and a vegetarian Grana Mantovano 1/8th:1x1kg £8.95. This is made with microbial rennet and cow’s milk.

 Parmesan cheese is available in a variety of guises with price in mind and grated for convenience: Grana Padano Grated Parmesan: 1x1kg £10.50; Grated Parmesan Mix: 1x1kg £8.50; Vegetarian Grated Parmesan: 1x1kg £8.50 


As a pasta starter mixed with tomato and mint


Tagliolini with tuna tartare, aubergine purée and tomato sauce


Mediterranean Red Prawns with burrata, tomato & basil






















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