Immersed for a few minutes in brine, it is then packaged in tubs with liquid. As it contains no preservatives, it has a very short life, about 10 days from production. Burrata has a smooth surface, shiny white in colour and is very creamy, with a distinct flavour of cream; it is eaten as is or with extra virgin olive oil and freshly ground black pepper.
Burrata is a relatively modern cheese, created by a dairy in Andria, in the Puglia region, in the early 20th century. It belongs to the family of cow’s milk Mozzarellas and is made up of a sheet of Mozzarella one centimetre thick, which is shaped into a pouch and filled with a mixture of “straccetti” of stretched paste and pasteurized cream, knotted at the top and secured by a ribbon of plant fibre.