Burrata di Andria
I
Origin
Andria, Bari, Puglia
II
Description
The masterwork of Pugliese cheesemaking: a thin Mozzarella shell filled with a mixture of fresh mozzarella shreds (stracciatella) and fresh cream, tied at the neck to form a small purse. Created in Andria (Bari province) in the 1950s by Lorenzo Bianchino as a way to use Mozzarella scraps. When cut or torn, the cream-and-stracciatella filling floods the plate in a cascade of pure milk fat and fresh-cheese shreds. Must be eaten within 24-48 hours of production — it is not a keeping cheese.
III
The Thread
—Both are cheeses defined by a liquid interior contained by a firmer exterior — Camembert's liquid is created by the enzymatic breakdown of the paste over weeks, burrata's is literally fresh cream poured in at production, both consumed at the point of maximum internal liquidity French
—Both are preparations where a delicate exterior contains a liquid, flowing interior — burrata's shell contains cream, onsen tamago's white contains a barely-set yolk, both defined by the experience of breaking and releasing the interior onto the plate Japanese
IV
Flavour Context
Pure, milky, lactic, with a flooding cascade of fresh cream and mozzarella shreds — the richest, most immediate expression of fresh dairy in Italy
Pillars V — VII
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