Burrata

A pouch of fresh stretched curd filled with stracciatella, shredded stretched curd mixed with cream. The outside is mild and milky, while the centre is soft, rich and creamy. It should taste fresh and milky, with notes of cream and butter and no pronounced sourness.

Burrata contains protein and calcium and is generally higher in fat than mozzarella because its centre contains cream.

Check the date and buy the freshest you can find. Burrata is at its best within a few days of being made.

It should be sitting in a little water or whey, plump and intact. Any tears in the pouch and the cream has already started leaking.

Keep refrigerated in its liquid and follow the use-by date on the pack. Once opened, keep it refrigerated in its liquid and use promptly. Freezing is not recommended because it can damage burrata's delicate texture.

Torn over ripe tomatoes with olive oil, salt, and basil. That's the dish.

Also brilliant on top of a hot pizza right out of the oven, on grilled bread with prosciutto, or alongside roasted figs and honey.

The name burrata comes from the Italian word burro, meaning butter.

Traditionally, burrata was wrapped in asphodel leaves. The freshness of the leaves helped indicate the freshness of the cheese.

Today burrata is generally sold in food-grade packaging, often immersed in preserving liquid.