The Mild and Buttery Flavor of Burrata
Contrary to popular belief, fresh burrata is not inherently salty. Its flavor is remarkably mild, milky, and creamy, which is a key part of its appeal. The richness comes from its luxurious interior, known as stracciatella, a mixture of shredded mozzarella curds and fresh cream. This contrasts with its outer shell, which is a thinner layer of mozzarella cheese. When you slice into a ball of burrata, the decadent, soft center oozes out, providing a delicate and fresh, rather than salty, sensation on the palate.
Why Burrata Is Not as Salty as Other Cheeses
To understand why burrata is not typically salty, it helps to examine its production process. Burrata is a fresh cheese, unlike aged varieties such as Parmesan or aged cheddar, which rely on salt for preservation and flavor development over time. The cheese is traditionally made by forming a pouch from stretched mozzarella curd, which is then filled with the creamy stracciatella.
- Mild Brining Process: The outer mozzarella shell is brined for a short period, which imparts some saltiness, but not to the extent found in many other cheeses. The mild flavor of the creamy interior dilutes the overall saltiness.
- Freshness is Key: Burrata is meant to be eaten as fresh as possible, ideally within 48 hours of production. This limited shelf life means there is no need for heavy salting as a preservative.
- Richness, not Saltiness: The name 'burrata' itself means "buttery" in Italian, pointing towards its creamy, rich texture as its defining characteristic, not a salty bite.
Comparison: Burrata vs. Fresh Mozzarella
Since burrata's outer layer is mozzarella, the comparison is unavoidable, yet there are distinct differences in their flavor and saltiness. While related, their composition and taste profiles are not identical.
| Feature | Burrata | Fresh Mozzarella |
|---|---|---|
| Texture | Firm outer shell with a soft, creamy, and oozing interior (stracciatella) | Uniformly soft, springy, and moist throughout |
| Flavor | Mild, milky, and rich with a distinct buttery note | Delicate, milky, and slightly tangy, often with a more pronounced salty taste |
| Saltiness | Generally lower in sodium, with the creamy interior diluting the saltiness of the shell | Can have a higher sodium content per ounce, especially depending on the brand and brining |
| Serving | Best served at room temperature with simple seasonings like olive oil and flaky salt | Versatile for cooking, salads, and eating fresh |
Factors that Can Influence Burrata’s Flavor
Even though burrata has a low baseline of saltiness, its flavor can vary depending on several factors:
- Brand and Maker: Different producers have varying recipes and production methods. Some commercial brands might use more salt in their brine for longer shelf life, while artisanal versions tend to be fresher and milder. Checking the nutritional information on the packaging is the best way to be sure.
- Type of Milk: Traditional burrata is made from cow's milk, but a buffalo milk version exists. Buffalo milk burrata often has a more pronounced, slightly tangy and salty taste than its cow's milk counterpart.
- Freshness: As a fresh cheese, burrata is at its peak when consumed shortly after production. The fresher the cheese, the purer and milder its flavor will be. Over time, its taste can change and become less delicate.
How to Season Burrata to Your Liking
Because its natural flavor is so mild, burrata acts as an excellent canvas for other ingredients. To enhance its taste, you can easily control the amount of salt and flavor you add.
- Drizzle with high-quality extra virgin olive oil.
- Sprinkle with flaky sea salt and freshly cracked black pepper.
- Serve with prosciutto, cherry tomatoes, and fresh basil.
- Use it as a creamy topping for pasta, pizza, or crusty bread.
The Best Way to Enjoy Burrata
To experience burrata's rich and creamy nature fully, you should serve it simply. Remove it from the refrigerator about 30 minutes before serving to let it come to room temperature. A drizzle of good olive oil and a pinch of salt is often all that is needed to bring out its best qualities, making it a luxurious appetizer. It should also be consumed within a few days of opening to ensure the best texture and flavor.
For more information on the wide variety of Italian cheeses and their production methods, you can explore resources like Wisconsin Cheese. Wisconsin cheesemakers produce their own version of this Italian delicacy, bringing the buttery richness closer to home.
Conclusion
In summary, burrata cheese is not salty by nature. Its defining characteristic is its mild, buttery, and creamy flavor profile, resulting from its unique construction with a mozzarella shell and a decadent stracciatella filling. The saltiness can be influenced by the brand, milk type, and age, but it's typically far less salty than aged cheeses. Ultimately, the best part of eating burrata is that you can control the level of saltiness by simply adding your own seasonings, allowing its lush, milky essence to shine through.
