Burrata
This fresh cheese resembles a Fresh Mozzarella ball, but when split open, you will be delighted to discover a rich-tasting soft filling of fresh pieces of Mozzarella soaked in heavy cream. This cheese offers a sweet, milky flavor that gently fills the palate. Made to order from fresh milk gathered daily from local farmers, each ball is hand-formed and packaged in water to ensure maximum freshness while maintaining shelf life.
Learn how to say Burrata
How to Enjoy This Cheese
Plain or part of an antipasto cheeseboard. Top a freshly baked pizza just before serving. Add to salads of fresh arugula and peaches or Caprese with tomatoes, fresh basil for a rich, creamy flavor.About This Cheese
- Texture: Soft, delicate
- Flavor: Milky, fresh
- Appearance: Porcelain white with a soft creamy center of Stracciatella
- Milk Source: Cow’s milk; rBST free
- Aging: Fresh
Pairings
Tomatoes, roasted peppers, herbs, cured meats, melon, grapes, peaches, olives, light wine.
Product Videos
BelGioioso Burrata CommercialIngredients
Pasteurized milk and cream, vinegar, enzymes, salt.
Awards
2023, 2013 - U.S. Championship Cheese Contest (1st Place) Best of Class
2022, 2014, 2011, 2009 - American Cheese Society (1st Place) Best of Class
2021 - World Cheese Awards (1st Place) Best of Class
2020 - World Championship Cheese Contest (2nd Place)
2019 - American Cheese Society (3rd Place)
2016, 2013, 2010, 2007 – American Cheese Society (2nd Place)
2016, 2014 - World Championship Cheese Contest (1st Place) Best of Class
2012 - Wisconsin State Fair Cheese & Butter Contest (1st Place) Blue Ribbon
2011 - World Cheese Awards (2nd Place) Silver Award
2008 - World Cheese Awards (3rd Place) Bronze Award
Burrata with Black Truffles Awards
2024, 2018, 2016 - World Championship Cheese Contest (2nd Place)
2023, 2015, 2014 - American Cheese Society (1st Place) Best of Class
2023 - U.S. Championship Cheese Contest (3rd Place)
2019, 2018 - American Cheese Society (2nd Place)
2017 - U.S. Championship Cheese Contest (1st Place) Best of Class
2024 - American Cheese Society (3rd Place)
