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Burrata di bufala with sliced tomatoes. Burrata (Italian:) is an Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. [1] The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
Asiago (UK: / ˌ æ s i ˈ ɑː ɡ oʊ, ˌ æ z i-/ ASS-ee-AH-goh, AZ-, US: / ˌ ɑː s i-, ˌ ɑː ʒ i-, ˌ ɑː ʃ i-/ AH-s(h)ee-, AH-zhee-, Italian: [aˈzjaːɡo]) is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means "pressed Asiago") to a crumbly texture ...
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[21] [22] The mozzarella industry in Italy resulted from 34,990 recorded females of the Italian Mediterranean breed, which account for ≈30% of the total dairy buffalo population (this percentage does not exist in any other country) and have a mean production of 2,356 kg milk in 270 days of lactation, with 8% fat, and 4.63% protein. [23]
The production of cheese predates recorded history, beginning well over 7,000 years ago. [1] [2] [3] Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling.
Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of straccia ('rag' or 'shred'), meaning 'a little shred'. It is a stretched curd fresh cheese, white in colour, and made the whole year round, [2] [3] but is thought to be at its best during the spring and summer months. [2]
Draught water buffalo in the Foro Romano, 1900; on the left are the three columns of the Temple of Castor and Pollux. Cow in the Agro Pontino. There are conflicting hypotheses concerning the origins of the European water buffalo: one, based on fossil bones found in the valleys of the Elbe and the Rhine, is that it descends from the extinct European wild species Bubalus murrensis; others ...
Mozzarella, derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche, is the diminutive form of mozza, 'cut', or mozzare, 'to cut off', derived from the method of working. [7]