How a 100-Year-Old Italian Cheese Conquered Indian Kitchens

A new book celebrating burrata's century-long history will launch in India this December. 100 Years of Burrata explores the cheese's origins in Andria, Puglia, and its rise to global fame. The creamy Italian delicacy, now a £4 billion industry, has also become a favourite in Indian kitchens.

Burrata was created around 1925 by Lorenzo Bianchino on his family's farm near Andria. Facing bad weather, he repurposed leftover mozzarella curds by blending them with cream and wrapping the mixture in a fresh mozzarella shell. This method reduced waste while producing a rich, soft cheese with a delicate outer layer and a luscious, creamy centre.

The cheese's unique texture has made it a star in modern cuisine. Chefs recommend serving it at room temperature to preserve its smoothness, warning against freezing or heating. Often, it's added last to dishes to keep the centre intact. Simple pairings—tomatoes, herbs, or a drizzle of olive oil—let its flavour shine. In India, burrata has gained popularity in recent years. Restaurants now feature it in salads, pizzas, and even traditional dishes, where it's sometimes paired with ghee and salt. The upcoming book, co-authored by Flavel Monteiro, Sumit Govind Sharma, and Doug Singer, will highlight these global adaptations alongside its protected status. Only burrata made and packaged in Apulia can officially bear the name Burrata di Andria.

The book's release coincides with burrata's growing presence in Indian dining. Its versatility and freshness continue to attract chefs and food lovers worldwide. With a market value of £4 billion, the cheese remains a symbol of both tradition and innovation.