This deliciously creamy cheese is a specialty of Southern Italy, especially in the regions of Apulia, Campania, and Basilicata. Burrata was invented in Andria at the beginning of the 20th century. Like Mozzarella, traditional Burrata is made with water buffalo milk although it is now more popularly made with cows milk. The method used to make Burrata is very similar to that used for Mozzarella.  The difference lies in the method used to form the "bag". A layer of stretched curd about one centimeter thick is molded and formed into the desired envelope shape. 

The bag is then filled with strings of stretchy curd that have been amalgamated with cream from the whey, obtained by separating leftover whey from mozzarella production in a centrifuge. The cheese is then wrapped in leaves of asfodelo, which is an herb-like plant similar to leeks. The color of the leaf is used as an indicator of the cheeses freshness. The center is rich and buttery as the name of the cheese comes from the Italian word "burro" meaning butter. Burrata is smooth on the outside, lustrous white in color, and has a mild buttery taste.