Talk:Burrata

Old discussion
I'm not familiar with this cheese. Should "leaves" be "loaves"?


 * Nope, it's wrapped in green leaves. I wish I knew what kind of leaves they were, I'd add it to the article. Rhobite 17:57, Jan 7, 2005 (UTC)


 * used to be wrapped in leaves, now is forbidden (since at least 20 years) for hygenic reasons and is now sold always wrapped in a plastic sheet for food with the expiry date on it. --Dia^ 10:02, 4 August 2006 (UTC)

They have substituted the leaves now by tying it in a green leaf like plasticised ribbon. My question is where can it be bought? I used to have a place in Miami ... but they went out of business.69.65.67.49 13:40, 5 July 2007 (UTC)

We have recently found that a Wisconsin dairy makes a very decent Burrata, and we purchase it in Chicago. It's made by BelGioioso (belgioioso.com). —Preceding unsigned comment added by 75.33.230.126 (talk) 15:15, 29 March 2008 (UTC)

asphodel oder leeks?
Either one or the other, I guess was leeks, since I never heard of asphodel used in food. --Dia^ (talk) 13:33, 26 April 2008 (UTC)
 * I think there's a plant in the asphodel family that's sometimes called "onionweed" which is a bit like a leek. But the article should probably not imply that they're the same thing. Auros (talk) 06:18, 28 July 2008 (UTC)

It's asphodel. If the asphodel leaves are fresh, the cheese also was, so it was used as a guarantee. — Preceding unsigned comment added by 88.14.55.248 (talk) 19:02, 15 May 2012 (UTC)

Buffalo milk
The article states: "Mozzarella is made with the milk of water buffaloes; in Italy this is a legal requirement, and a similar cheese made with cow's milk is called fior di latte or fiordilatte. In other countries cheese is often made with cow's milk and sold under the names of mozzarella and burrata."

This is either simply wrong or badly worded. It implies that all mozzarella in Italy is made with buffalo's milk. There is no legal requirement for making mozzarella from buffalo's milk in Italy. This is made clear in both the English and Italian articles on Mozzarella in Wikipedia. Obviously it is illegal to state that mozzarella is made from the more highly prized buffalo's milk if cow’s milk is used. Ettormo (talk) 11:11, 26 March 2010 (UTC)

Mozzarella
The article states true facts but confuses the actual Mozzarella origins.

Mozzarella in Italy is made from Buffalo Milk and from Cow's milk. One is not better than the other or inferior, they are both amazing products.

The Campania region, in particular Salerno and Caserta are renomated for the Buffalo's Mozzarella and the best Buffalo mozzarella is from those areas, in fact it is a protected name. The Cow's milk mozzarella is typical in primis from Puglia and also Basilicata. The best cow's milk mozzarella is from the province of Bari i.e Gioa del Colle, Casarano, Andria etc. etc. From cow's milk we have a wider and most popular varieties in shapes and forms.

Burrata is made from cow's milk and was invented in Puglia. —Preceding unsigned comment added by 41.0.104.68 (talk) 09:29, 27 June 2010 (UTC)

Buffalo Vs Cow
Fact The myth of Buffalo Mozzarella being the only or original mozzarella is wrong. Mozzarella is made both from Cows Milk and Buffalo Milk depending in which side of Italy it is made, it has been like this for centuries. In the South Western region of Italy, Puglia is where the Cow's Milk mozzarella is King and most notorious. This is where Burrata was invented and many other shapes and forms too. Burrata was born out of Cow's milk and subsequently made also with Buffalo Milk in the South Eastern region of Campania. Campania is where most Buffalo herds breed and where the original Buffalo milk mozzarella is made. It is a protected brand "Bufala Campana". None is better than the other, they have different taste. Buffalo mozzarella is sharper and has more acidity; Cow's milk is gentler and more versatile. One is called Mozzarella Fior di Latte and the other Mozzarella di Bufala. Both mozzarella balls are white and same shape, one can only tell them apart only by eating them. The most sold and common Mozzarella in Italy is Fior di Latte as it has a longer shelf life and easier to transport. Buffalo mozzarella must be eaten within 3 days, in fact it is rather difficult in some areas of Italy still to find Buffalo Mozzarella. Most outlets freeze both mozzarella's to endure long trips, but once tawed they lose shape and start flaking. David www.pugliacheese.co.za —Preceding unsigned comment added by 41.75.229.131 (talk) 09:59, 30 March 2011 (UTC)

Serving Indications
According to the article, burrata can be served fresh on a cutting board "with a huge knife." I'm by no means an expert, but the burrata I ate tonight was easily cuttable with a regular metal spoon, not unlike the one in the "Small burrata whole" picture. Can we get a source for the "huge knife" statement if one is indeed usually required? ArcticNorth (talk) 03:14, 14 November 2011 (UTC)


 * Removed. Explanation in edit summary.--Dia^ (talk) 20:40, 19 November 2011 (UTC)

Wrongfully Describes the Production
This article wrongfully sates that burrata is "formed into a pouch, which is then filled with the scraps of leftover mozzarella and topped off with fresh cream before closing."

Burrata is made from the stretched curd of the mozzarella, but it serves as an outer casing, not the filling of "scraps of leftover mozzarella". Inside the burrata is a soft and creamy filling, or what's called "stracciatella", frayed "pasta filata" mixed with cream. — Preceding unsigned comment added by 99.35.17.4 (talk) 15:18, 5 November 2021 (UTC)
 * Show me the source (or sources), please. JackkBrown (talk) 18:50, 9 December 2023 (UTC)