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Murray's Burrata


We’re not just buttering you up: imagine a fresh, smooth white ball of mozzarella filled with thick, luscious cream: that’s our burrata.

As with mozzarella, burrata begins as freshly pulled, pasteurized cow milk curds that are plunged into hot whey until they become elastic, cut into strips, plunged again into whey, kneaded, stretched, and pulled into a smooth ball weeping butterfat. Created as a way to use the ritagli (scraps or rags) and stracciatella (ribbons) left over from mozzarella production, this ball is left hollow like a coin purse, filled with uncooked curds and topped up with cream, all of which spills out when you pierce the rindless exterior. That rich, soft center of continues to age and ferment, creating a flavor that can be gamier and more forceful than mozzarella.

Use your hands when eating burrata; serve at room temperature to fully enjoy the creamy butterfat, and scoop up with crusty bread. A glass of Falanghina wouldn’t hurt.

Just the facts

Country USA
Region New Jersey
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age Fresh
Cheese Type Fresh and Chevre
Wheel Weight Two - 4 ounce pieces
Pairing Recommendations

Pour a glass of...

  • Pinot Grigio

    A lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
    Pair with: Creamy goat or mixed milk cheese with a crisp acidic element. La Tur or Brunet are great alongside the fruit-tart flavors of the wine.

  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly! 

  • Rose

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

Murray's Burrata zoom

Makes a great cheese plate with...