Pasta filata Cow’s milk

Burrata

A mozzarella pouch full of cream and shredded curd. Cut it at the table.

Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.

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.

Cut it and the inside runs out, which is the entire performance. Eat it within a day or two of making — burrata does not improve with keeping, and refrigeration dulls it.

Tastes of

sweet cream fresh milk a light lactic tang

Put it next to

Grilled bread Olive oil and salt Peaches Prosecco