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	Ingredients: Burrata (Site not responding. Last check: 2007-10-03)
		A cow's milk cheese and mozzarella variety, Burrata has a thin spun casing and a soft and buttery center, which is made from fresh cream and unspun mozzarella curds.
		Wrapped in the protective blades of local Pugliese asfodelo (an herb-like plant similar to leeks), Burrata is an incurably creamy cheese with a delicate hint of sweetness in its flavor.
		Burrata should be eaten as soon as possible after purchase.
	www.italiancookingandliving.com /food/pf_text/ing_burrata.html (291 words)

	Burrata di Andria Cheese: A Silken Purse Without a Sow's Ear by Gary Allen (Site not responding. Last check: 2007-10-03)
		As with other mozzarellas, burrata owes its existence to the water buffalo (Bubalus bubalis), a large beast that was brought to Italy from its native Asia sometime in the fifteenth century.
		Burrata, Italian for "buttery," was first made around 1920 on the Bianchini farm in the town of Andria, about two-thirds of the way up from Italy's heel to the spur of Apulia.
		The finished burrata is traditionally wrapped in the leaves of asphodel (yes, these are the lilies that Alexander Pope said bloomed "in ever-flowing meads" in Homer’s Elysian fields), tied to form a little brioche-like topknot, and moistened with a little whey.
	www.leitesculinaria.com /food_history/burrata.html (839 words)

	A cheese of great import
		The hand-lettered sign hanging from the refrigerated shelf at Salumeria Italiana simply says "burrata in." The coveted cheese, a very soft, pure white made of wisps of mozzarella and thick cream, encased in a thin skin of firmer mozzarella, was made the day before in Campania, outside Naples, and flown to Boston.
		Restaurants, too, are snapping up burrata, and on this day, Anthony Caturano, chef and owner of Prezza on Fleet Street, tastes some burrata with a spicy slice of soppressata as he orders four balls of cheese for his restaurant.
		Because burrata is so perishable and neither he nor Salumeria are ever sure when the cheese is coming in, Caturano doesn't put it on his menu.
	www.azcentral.com /home/food/articles/0824burrata0824.html (479 words)

	Atalanta Corporation - Burrata 6/0.75#
		Burrata was invented in Andria at the beginning of the 20th century.
		Classified as a "spun" or "pulled curd" cheese, Burrata's uniqueness lies in the buttery texture of the cheese's center: "burro" means butter in Italian.
		Burrata is highly perishable and should be eaten as soon as possible after purchase.
	www.atalanta1.com /detail.asp?ProductID=634 (231 words)

	Puglia's burrata primes U.S. palates
		Burrata, whose gushing inner richness has sent shivers of desire up and down the West Coast, is the leading edge of a push by rustic, relatively unknown Puglia to follow better-known Italian regions like Tuscany into the lucrative American market.
		When fresh, burrata's outer skin is stretchy but soft, and the insides flood your mouth with sweet, delicate richness; the two together are amazing.
		The downside is that Italian burrata can take a week or more to get here, she says, and is prone to spoilage.
	www.sfgate.com /cgi-bin/article.cgi?f=/c/a/2006/02/15/FDG8BH2OU51.DTL (1632 words)

	Burrata's freshness and creamy center make it a must-have
		Burrata, a mozzarella relative originally from southern Italy, appears to be this summer's cheese celebrity.
		Some producers wrap the burrata, which may as weigh as much as a 2.2 pounds or as little as 9 ounces, with the strappy leaf of the asphodel plant.
		A fresh burrata, ideally consumed within a day or two of production, will be milky, sweet and mild, with a pleasing contrast between the firm exterior and the creamy core.
	www.sfgate.com /cgi-bin/article.cgi?file=/chronicle/archive/2005/08/04/WIG1LE1O7G1.DTL&type=wine (441 words)

	La Cucina Italiana On Line - World Edition - Glossario (Site not responding. Last check: 2007-10-03)
		Traditionally made from buffalo's milk, today most burrata is made from cows' milk.
		Basically a fresh mozzarella whose soft center is a combination of cream and finely chopped mozzarella curds, burrata is highly perishable, given its creamy center, and lasts only a few days in the refrigerator.
		Burrata is wonderful paired with fresh tomatoes, fragrant basil, and a generous drizzle of olive oil.
	www.cucinait.com /cucinait/WorldEdition/Glossary/Glossary_6616.htm (115 words)

	Antico Mercante - Cheeses
		Burrata is a sack of mozzarella filled with buttery cream.
		Very hard to find because of its very short shelf life, Burrata must be flown in from Italy and quickly sold to consumers and eaten right away.
		Enjoy Burrata with special company, as it is a treasure to be shared.
	www.antico-mercante.com /cheeses.htm (1489 words)

	The Best Thing Right Now... - February 15, 2006 - The New York Sun
		Burrata, a cow's milk cheese from the Puglia region of Italy, looks like a regular ball of mozzarella on the outside, but that outside layer is just a thin sheet of cheese tied up like a bag.
		According to Giancarlo Quadalti, chef/owner of Teodora Ristorante (which serves burrata as an appetizer with tomatoes and basil), the cheese is best eaten right at its birth.
		Burrata is served as an appetizer for $15 at Teodora Ristorante, 141 E. 51st St., between Lexington and Third avenues, 212-826-7101.
	www.nysun.com /article/27618 (300 words)

	The James Beard Foundation Events: May 2002 Eat These Words
		Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses.
		Burrata can also be filled with butter or a butter-and-sugar paste, hence its name.
		Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family.
	www.jamesbeard.org /events/2002/05/words.shtml (580 words)

	The Food Maven - Arthur Schwartz
		In any case, for this birthday, she chose to go to Matera, in Basilicata, a town that we are all very fond of, and where there is a restaurant we wanted to go back to, Lucanerie.
		We were to stop on the way and buy burrata — as she would say “one of my 100 favorite foods” — and, on the way home, buy pecorino from a prize-winning cheese maker.
		Burrata is a kind of cow’s milk mozzarella.
	www.thefoodmaven.com /diary/archives/00000483.html (2304 words)

	- MattBites
		Burrata, I remember the day I met you like it was yesterday.
		Until that point I'd never met a cheese like you; a fresh milk cheese with a soft, buttery center made from fresh cream and unspun mozzarella curds, all living inside that luscious firm mozzarella casing.
		Burrata is a cheese I've been wanting to try, but maybe I should play it safe.
	mattbites.blogspot.com /2005/12/burrata-following-is-short-piece-i.html (604 words)

	Genève’s Kitchen » Blog Archive » You Say Burrato, I say Burrata! (Site not responding. Last check: 2007-10-03)
		Apparently the Times had run an article about this little Deli and mentioned the delicious fresh bread and burrata cheese they carried so he assumed we were among the many people who had seen the article and come looking for these sought-after items.
		Burrata, he told us, is a cow’s milk cheese akin to fresh mozzarella but more delicate in texture and flavor.
		Another note I want to make as a testament to how yummy these appetizers are is that I was able to sample them on my dear friend Grace and her lovely sister Caroline to rave reviews (and they tell it like it is).
	www.genevestewart.com /blog/2006/05/01/you-say-burrato-i-say-burrata (879 words)

	emerils.com \| notes from the kitchen
		Burrata (pronounced "boor-RAH-tah" which means butter in Italian) is a creamy specialty cheese of Southern Italy's Aupulia, Campania, and Basilicata regions.
		Burrata was created in Andria at the beginning of the 20th century and is traditionally made from buffalo's milk, although today most Burrata is made from cow's milk.
		Burrata is great served in small mounds atop fresh summer tomatoes with a drizzle of good olive oil, coarse salt and fresh ground pepper.
	www.emerils.com /cooking/archives/002168.html (198 words)

	Gourmet cheese Cheese Baskets Cheese Gifts Cheese gift baskets Gourmet cheeses Gourmet cheese basket Gourmet gift ...
		Burrata is magnificent when young, consumed with copious amounts of fresh tomato, olive oil and cracked fl pepper.
		Grab a Burrata, a bottle of Montepulciano, a crusty bread and a significant other.
		With its dramatic white liquid center, Burrata makes for a great presentation and is festive for parties.
	www.bedfordcheeseshop.com /catalog?id=4 (171 words)

	pw: philadelphia weekly online
		We were very excited because the sublimely rich burrata is extremely hard to find outside of Italy.
		Sal Auriemma, Claudio's father and the store's owner, recommends bringing the burrata to room temperature and then serving it over greens, while Claudio prefers his with fruit.
		Burrata should be ordered 24 hours in advance and costs nearly twice as much ($10.99 per pound) as classic mozzarella ($5.99 per pound).
	www.philadelphiaweekly.com /view.php?id=9991 (288 words)

	Sex and the Kitchen: How to Make Burrata
		So many people have been talking about burrata lately - it appeared at the Cowgirl Creamery at the Ferry Plaza, and on the menu at A16; the Chronicle did a write-up on it, and now all of San Francisco is buzzing about this Italian delicacy.
		The name "burrata" comes from the Italian word "burro", meaning butter, and it is so named because it is silky and creamy and utterly decadent.
		Your mission is to melt down a hunk of mozzarella curd to form a smooth, slippery mass, then stretch it out and dab the middle of each square piece with a creamy cheese mixture, as if you were making ravioli.
	sexandthekitchen.typepad.com /sexy/2006/04/how_to_make_bur.html (599 words)

	eG Forums -> Burrata: Ultimate Mozzarella
		Burrata is VERY perishable and eating one that's gone beyond its shelf life isn't a happy experience as I found out first hand.
		The first time she brought me a jar containing the burrata she told me that she had tried it in a cheese shop and thought I would like it.
		Mozzarella is a pasta filata (spun paste) cheese, which means that the curds are pulled and stretched (spun) in bath of warm whey to achieve a certain distinctive texture.
	forums.egullet.org /index.php?showtopic=49232 (1452 words)

	The Cheese Diaries: This Burrata is made in Dallas? Get a rope!
		I have only the grainiest of cell phone pictures to prove it, but an outfit in Dallas, Texas is making what it claims is Burrata cheese.
		Burrata is a recently-popular type of mozzarella with a very creamy center.
		Burrata has a very short shelf life, so people are happy to find domestic producers like Gioia Cheese in El Monte, California.
	www.cheesediaries.com /archives/cheese_makers/000353.shtml (250 words)

	The Wednesday Chef: LA Times - Appetizers
		In last week's LA Times, Russ wrote about burrata - an Apulian knot of mozzarella filled with rags of molten cheese and cream.
		In Italy, it's difficult to find burrata outside of the small region that produces it (I have some family in a town in that region and have had the most distinct pleasure of eating burrata there.
		Because if Russ hadn't tracked down the burrata maker, he wouldn't have printed a recipe for toasted bread with sauteed radicchio topped with a dollop of cream and cheese, and we'd all be the poorer for it.
	wednesdaychef.typepad.com /the_wednesday_chef/la_times_appetizers (735 words)

	Ask_Tina \| Food & Wine (Site not responding. Last check: 2007-10-03)
		Burrata is a delicious fresh cow’s milk mozzarella that is a specialty of the southern Italian regions of Apulia, Campania and Basilicata.
		Burrata can weigh anywhere from one-half to one pound, and the cheese is often sold wrapped in leaves from a Mediterranean plant in the lily family that impart their aromatic fragrance to the cheese.
		Burrata is highly perishable and will only last a few days in the refrigerator.
	www.foodandwine.com /cookingandentertaining/askTina.cfm?ObjectID=7D1BD589-6802-4548-80F0E19CC02A0291 (361 words)

	Mouthfuls > Burrata (Site not responding. Last check: 2007-10-03)
		As they are a producer of excellent quality mozzarella, I assume their burrata is locally produced also.
		Oct 22 2004, 07:55 AM The fact that one American producer of mozzarella doesn't also produce burrata, doesn't logically mean that another American producer of mozzarella also does't produce burrata.
		So the burrata in the USA is made from pasteurized (or otherwise legally sterilized).
	69.93.174.34 /~orik/forums/lofiversion/index.php/t2101.html (921 words)

	Olive and Peach (Site not responding. Last check: 2007-10-03)
		Arrange the tomatoes around a ball of Burrata if serving individually, otherwise together on one large serving platter.
		*Burrata is a cow’s milk cheese that originally comes from Southern Italy.
		As Burrata is not an aged cheese it is sold directly after being made and does not keep for more than a day while retaining its full flavor.
	www.oliveandpeach.com /recipes/recipe/2 (124 words)

	THE NIBBLE - Whey To Go - April 2006 - Mozzarella Cheese
		The exterior of a ball of burrata is made from stretched mozzarella sheets.
		Traditionally, a burrata is wrapped in the leaves of the asphodel plant; these leaves are an indication of the freshness of the burrata.
		It used to be the case that it had to be flown to the U.S. from Italy, but these days there’s at least one American producer, the Gioia Cheese Company in southern California.
	www.thenibble.com /reviews/main/cheese/cheese2/whey/2006-05.asp (2508 words)

	eG Forums -> Burrata Cheese
		Burrata has a short shelf life,and probably gets held up at customs a lot when it's shipped to N.Y.BUT,Murrays' and DePalos' have it sometimes....call first.
		He said that, like mozarella, the local stuff is inferior to imported, but is actually prefarble because of the lifespan.
		Then on p.252, "Burratas rarley leave the region (principally Andria, Foggia, Cerignola, Martina Franca, and Torremaggiore) and are eaten on the day they are made".
	forums.egullet.org /index.php?showtopic=13251 (532 words)

	Sunkist Food Recipes:Orange Caprese Salad
		Leaving the stems of the tomatoes intact, slice the tomatoes horizontally as you did for the oranges, into approximately six even wheels, ¼ inch thick.
		Assemble each salad by alternating the orange, tomato and red onion slices on four plates and placing two nice spoonfuls of the burrata cheese in between two layers.
		Drizzle the salads with the extra virgin olive oil and season to taste with salt and fresh ground pepper.
	www.sunkist.com /recipesearch/displayrecipe.asp?id=570&servings=4 (199 words)

	VittlesVamp: Plumbing Prune (Site not responding. Last check: 2007-10-03)
		No sooner did we plop our pitooties down when we saw the special for the night - Burrata - the infamous Italian cheese that made Orgasma Dinner a success and rendered the male of the species unnecessary (at least for that evening).
		Maybe it was best to nibble our way through and then finish with the Burrata.
		We had already experienced the wonders of the incredible edible Burrata, and there were depths of Prune's menu that we still hoped to plumb.
	www.vittlesvamp.com /archives/2005/06/plumbing_prune.html (458 words)

	[No title]
		Menu items including creamy burrata mozzarella and other fresh cheeses are flown in twice a week directly from Italy.
		Myriad olive oils and aged Balsamic vinegars from Tuscany combine to create an authentic regional flavor in all dishes.
		Burrata -- Creamy mozzarella cheese accompanied by green beans, extra virgin olive oil and aged balsamic vinaigrette
	www.ritzcarlton.com /resorts/key_biscayne/dining/venues/cioppino (190 words)

	Hormel Foods - Glossary - Burrata Cheese
		Classified as a "spun" or "pulled curd" cheese, burrata has a soft buttery inner texture, similar to ricotta, which is creamy and oozing.
		Mildly sweet in flavor, burrata is not aged and is sold immediately after being produced.
		Often wrapped in a leaf from the asphodel plant, most of the cheese is produced to be eaten within several days.
	www.hormel.com /kitchen/glossary.asp?id=37721&catitemid= (215 words)

	Fresh cheese to cherish
		Burrata: Bristol Farms in Newport Beach carries burrata produced by Gioia Cheese.
		The Cantare Foods’ burrata can be ordered at Whole Foods in Tustin, but availability is hit and miss.
		Up to now, burrata has been nearly impossible to get in this country, but Cantare Foods in San Diego, which recently won a gold medal at the World Cheese Awards in London for its burrata, is now making a version for fairly widespread distribution.
	www.ocregister.com /ocr/2005/09/08/sections/wine_food/wine_food/article_665775.php (2679 words)

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