Burrata, Stracciatella, Mozzarella: Artisanal Apulian products

09/03/2018 - Artisanal making, made by the wise hands of the cheese making masters that guarantee the genuineness of the product.
The stracciatella is a soft spun curd paste fresh cheese. To obtain a good stracciatella, the cream must be very fresh.
Its color is white as milk, lacks of crust, fibrous structure, without holes.
The taste is fresh and lightly acid, delicate aroma.
The stracciatella derives from cow's milk mozzarella.
The Mozzarella Fior di Latte is obtained from the coagulation of fresh cow's milk brought to 35°, and the adding natural rennet to form the curd.
The mozzarella is made every day by the cheese making masters following the Apulian traditional method using a stick and a tub, then all is immersed in draining tanks to obtain a paste ready for the spinning.
The Fior di Latte shape is variable, round, nodino, braid.
The Burrata is the queen of the Apulian cheese, it is the result of a patient and careful artisanal work.
It is a little soft paste "sack", that contains a good amount of stracciatella.

Articolo tratto da: OIP Editorial Department