Burrata
Burrata Gourmet
A pouch of fresh mozzarella with a stracciatella heart that spills out as you open it.
Content pending review
On the outside, a pouch of fresh mozzarella, firm and elastic. On the inside, stracciatella: shreds of mozzarella mixed with cream that spill out slowly the moment you open it. That contrast, and that moment, are what burrata is.
Chosen six years running
Burrata Clásica Spiga Gourmet has been given the Premio Sabor del Año six years in a row, voted by consumers themselves. Six years saying the same thing.
From Apulia, where it was born
Burrata comes from southern Italy, from Apulia, and it was born out of making use of what was left over: mozzarella trimmings mixed with cream, tucked inside a pouch of the same cheese so nothing went to waste. Out of that came one of the most loved fresh cheeses in the world.
What makes it special
- The stracciatella heart: shreds of mozzarella and fresh cream, silky, with a rich, sweet dairy flavour.
- The mozzarella pouch: firm to the bite, soft as it melts, holding the cream until you open it.
- Made by hand: cow’s milk and a process that respects its own timing, the way it has always been done in Puglia.
On our Instagram we post recipes and ideas for making the most of it.
How to enjoy it
- Suggested pairing: a fruity white such as a Vermentino, or a dry sparkling wine like Prosecco.
- Fresh salads: with ripe tomatoes, rocket, basil and a drizzle of extra virgin olive oil.
- Starters and tapas: served with rustic bread, sea salt flakes and black pepper.
- Main courses: on top of gourmet pizzas, focaccia or risotto.
- Cheese boards: alongside cured meats, fresh fruit and nuts.
Frequently asked questions
Does it contain lactose?
Yes. It is a dairy product and naturally contains lactose. If you are looking for one without it, we have the Lactose-Free Burrata.
What makes burrata different from other cheeses?
The contrast. A firm outer pouch of fresh mozzarella and, inside, stracciatella: shreds of mozzarella mixed with cream that spill onto the plate when you open it.
Where does it come from?
From Apulia, in southern Italy, where burrata was born.
How should it be stored?
Refrigerated between 0 °C and 4 °C, in its own liquid and unopened until you serve it. Once opened, eat it as soon as you can.
What temperature should it be served at?
Room temperature. Take it out of the fridge about twenty minutes before: cold burrata keeps half of what it has inside.