Burrata, meaning “buttery” in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of buffalo and/or cow’s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. It is sold traditionally in asphodel leaves with a polyethylene plastic bag over it. The green colour of asphodel leaves is an indicator of the freshness of the cheese.
When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. The cream has a rich flavour and has to be eaten immediately since it is a fresh cheese. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. The taste of Burrata goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.
Nodino (literally small knot) is a shape variant given to spun paste. It is tied by hand; shaping the mozzarella into a small knot. Nodini have a slightly stronger consistency, a bit more elastic (the so called “nerve”), with a light but pleasant chewiness.
This is a unique version provided only from Mille Stelle for those ones who want to pair nodino and smoked taste with cold cut.
Ricotta is an Italian whey cheese made from cow milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin Simple easy eat ricotta ( low fat calories) with sugar.
Stracciatella is a soft cheese originally made in the Puglia region of south-eastern Italy from cow’s milk using the pasta filata stretching and shredding technique. It is used as the creamy centre of our burrata but can be used in a broad range of cooking, from strewing it over pizza, in soups, sauces — the possibilities are endless!