Lactose-Free Burrata

The same mozzarella pouch, the same stracciatella heart that spills out as you open it, the same creaminess. Without the lactose. Without giving anything up.

All the flavour, none of the lactose

The lactose is broken down by a natural process, before the cheese is made. Nothing is replaced and nothing is added, which is why the texture and flavour are those of an ordinary burrata — and why anyone who is intolerant can eat it without thinking twice.

From Apulia, like the classic

It is made to the original recipe from Apulia, in southern Italy, and by the same methods: fresh cow’s milk, pasta filata worked by hand and a lactose-free cream filling.

What makes it special

• Genuinely lactose-free: removed by a natural process, not masked.
• The stracciatella heart: shreds of mozzarella with lactose-free cream, just as silky.
• The mozzarella pouch: firm outside, creamy inside — the contrast that sets burrata apart.

On our Instagram we post recipes and ideas for making the most of it.

How to enjoy it

• Suggested pairing: young fruity whites such as a Vermentino or a Pinot Grigio, or a light sparkling wine.
• Fresh salads: with tomatoes, rocket, olives and basil.
• As a starter or tapa: with extra virgin olive oil, black pepper and salt flakes.
• Main courses: on gourmet pizzas, focaccia, pasta or risotto.
• Antipasti and cheese boards: with cured meats, fruit and rustic bread.

Frequently asked questions

Does it contain lactose?

No. The lactose is broken down by a natural process before the cheese is made, so it is suitable for people who are intolerant. It is still a dairy product and declares milk as an allergen.

How is the lactose removed?

By a natural process, before the cheese is made. Nothing is replaced and nothing is added, which is why the texture and flavour are those of an ordinary burrata.

Is it the same as the classic burrata?

Yes, apart from the lactose. Same pouch of mozzarella, same stracciatella heart, same creaminess.

How should it be stored?

Refrigerated between 0 °C and 4 °C, unopened until you serve it.

Where is it made?

In Apulia, southern Italy, following the original recipe.