Burrata is a fresh Italian cheese. The outer shell is solid mozzarella, the inside contains both mozzarella and cream, giving it a soft texture. It’s served fresh at room temperature. It’s a typical product of the Murgie in Puglia in Southern Italy, made from buffalo’s and/or cow’s milk, rennet, and cream. It was first made around 1920 or possibly 1900 on the Bianchini farm in Andria and became more widely available in the 1950’s when cheese factories began producing it. When it is sliced open, ritagli-thickened panna (cream) flows out. The cheese has a rich, buttery flavor. It’s best eaten within 24 hours, and is considered past its prime after 48 hours. Served with salad, prosciutto crudo, crusty bread, fresh tomatoes with olive oil and black pepper, or pasta.