Burrata di Andria PGI is a cheese made from cow's milk and obtained from the combination of cream and spun cheese. The outer skin is made exclusively of spun cheese which surrounds a mixture of cream and stringy spun cheese. It has a round, sack-like shape with a characteristic closed top.
The milk can be either raw or pasteurised at 72° C for 15 seconds, and must be heated to 35-37° C. Curdling, which is obtained by adding natural calf rennet, is preceded by fermentation with the addition of a starter culture or a whey starter. The curd, broken into lumps the size of hazelnuts, is separated from the starter and left to rest until the lactose has fully converted into lactic acid. The cheese is spun with boiling water and then salt may be added. Part of the spun cheese is separated into strings by hand and then cooled in water until it forms a spongy mass; this is then mixed with cream to form the filling (stracciatella). The remainder of the spun cheese is used to cover the sacks that have been filled with the stracciatella, which are then carefully closed at the top. The forms are then hardened in cold water. The forms may then be salted by immersing them in brine.
Appearance and Flavour
Burrata di Andria PGI is a small, round sack of spun cheese that is white and shiny, with a characteristic closed top. The filling, or stracciatella, has a spongy consistency and is made of spun cheese that has been separated into strings by hand and immersed in cream. Burrata di Andria PGI weighs between 100 gr and 1 kg and the skin has a thickness that is greater than or equal to 2 mm. The flavour is given to the mixture of fresh or cooked milk, butter and cream.
The production and packaging area of Burrata di Andria PGI is within the entire territory of the Apulia Region.
The story that Burrata di Andria was invented in an old farmhouse in the early twentieth century, by a certain Lorenzo Bianchino, has been handed down orally over the decades. It is said that due to heavy snowfall he was not able to take the milk into town and, needing to transform it and, more importantly, use the cream, he followed the production method used for mantèche (skins of mature spun cheese in which butter was kept) to try and produce a fresh product. He therefore decided to mix the remnants of spun cheese processing with some cream and wrap the mixture in a skin made of pure spun cheese. One of the first mentions dates back to 1931, in the Touring Club Guide, and it was an instant success, so much so, that the Shah of Iran became one of its greatest fans.
Burrata di Andria PGI must be eaten fresh. Its shelf life is an indication of the continuous link between traditional production and territory. Nonetheless, Burrata di Andria PGI enjoys an excellent reputation among consumers, as demonstrated by its diffused presence on the menus of many restaurants around the world, where the value of this product is highlighted by specifying its Andrian origins.
The product is sold year-round as Burrata di Andria PGI. It is packed in plastic-coated paper tied at the top with raffia string, in trays, jars or glasses and/or immersed in brine. The product should be stored at a temperature of 4-6° C. The product is sold in packs of between 100 g and 1 kg.
When cut, Burrata di Andria PGI has a filling of cream and stringy spun cheese that has been "shredded" by hand. The term "stracciatella" originates from this processing method.