{"data":{"slug":"burrata","name":"Burrata","country":"Italy","milk":"cow","style":"stretched","style_label":"Pasta filata","strength":1,"strength_label":"Mild","summary":"A mozzarella pouch full of cream and shredded curd. Cut it at the table.","image":"https:\/\/havarti.org\/cheeses\/burrata\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/burrata","region":"Puglia","aka":null,"texture":"A firm mozzarella skin holding a loose cream-and-curd filling","rind":"None","age":{"min_months":0,"max_months":0,"label":"days"},"description":"Invented in Puglia in the early twentieth century as a way to use up the scraps of stretched curd: the offcuts are shredded, mixed with cream and sealed inside a pouch of mozzarella.\n\nCut it and the inside runs out, which is the entire performance. Eat it within a day or two of making \u2014 burrata does not improve with keeping, and refrigeration dulls it.","flavour_notes":["sweet cream","fresh milk","a light lactic tang"],"pairings":["Grilled bread","Olive oil and salt","Peaches","Prosecco"],"vegetarian":null,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"mozzarella-di-bufala","name":"Mozzarella di Bufala Campana","url":"https:\/\/havarti.org\/api\/cheeses\/mozzarella-di-bufala"},{"slug":"queso-oaxaca","name":"Queso Oaxaca","url":"https:\/\/havarti.org\/api\/cheeses\/queso-oaxaca"},{"slug":"halloumi","name":"Halloumi","url":"https:\/\/havarti.org\/api\/cheeses\/halloumi"},{"slug":"caciocavallo","name":"Caciocavallo","url":"https:\/\/havarti.org\/api\/cheeses\/caciocavallo"}]}}