Burrata Cheese….warning, this stuff is addictive!

By Jeri Barry

A fresh cheese originating in Italy that takes mozzarella to a whole new level! (And is made in Wisconsin!)

How can a cheese whose name means “buttered” in Italian not be delicious? That was my question when I ordered a simple salad of fresh tomatoes and burrata while dining at Campiello in Naples, Florida last winter. Needless to say, it was love at first bite and has led to a bit of an obsession on my part with this artisinal  cheese.

A ball of burrata made in Wisconsin by Belgioioso

Wikipedia defines Burrata as a fresh Italian cheese, made from mozzarella and cream.  It starts as a sheet of fresh mozzarella made into a sack. This sack is then filled with fresh ricotta and shreds of mozzarella, topped off with cream and tied into a ball. When sliced, the cream and curds ooze out and add a creamy texture to anything you pair it with.   Originating in Puglia, a region in the South of Italy around 1920, it is believed that cheese makers found it a good way to utilize the ritagli  (“scraps” or “rags” of mozzarella) which are a byproduct of the cheese making process. I cannot think of a better recycling project.


Antipasti platter featuring BelGioioso Burrata

Although it originated in Italy, burrata no longer has to be imported. As a matter of fact it is made by a renowned Wisconsin cheese maker: BelGioioso.  Located in Green Bay, BelGioioso’s burrata recently won an award at the American Cheese Society competition. Locally it is available (sporadically) at Festival Foods. You can also find it at specialty stores such as Trader Joe’s and Whole Foods Market and at Nala’s Fromagerie in Green Bay. It is my hope that more of our local markets will carry it as demand increases.


Insalada Caprese con Burrata from the blog: Platter Talk

Burrata’s popularity is growing and recipes utilizing it abound.  The blog Shredded Sprout featured a recipe for Shredded Brussels sprouts with burrata. On his blog Platter Talk, local resident, Dan Zehr, refers to burrata as “life changing” in his post highlighting Caprese salad with burrata cheese. In addition, burrata can be eaten on crostini or bread, in salads and pastas, as a pizza topping, in soups and as a dessert. At Zuppas we recently featured burrata in our evening special salad.

Zuppas special salad: Sweet corn risotto cakes on micro greens with tomatoes, artichokes, olives, candied walnuts and burrata cheese.


Shredded Brussels Sprouts Salad with Burrata Cheese from the blog: Shredded Sprout

Have you tried burrata? Do you have any recipe ideas? Have you seen it in any local markets not mentioned above?  We would love your comments and thoughts!

About Zuppas

Since 1999 Chef Peter Kuenzi has been offering discerning Fox Valley residents fresh, fast, urban gourmet fare to suit their busy lives. Located in Neenah's Shops at Mahler Farms, Zuppas serves breakfast, lunch and dinner for dine in or take out.
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3 Responses to Burrata Cheese….warning, this stuff is addictive!

  1. Sherie McClelland says:

    I love cheese, and the Burrata sounds absolutely wonderful! I’m going on a hunt for it in Montana! Fantastic article!!

  2. Jeri,
    Great piece on this culinary treasure, thanks for the post!

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