Burrata di Andria I.G.P.
A Delicacy with a Soft Core
The unmistakable taste of Primo Latte Apulian Burrata
Thanks to its spherical shape and delicate texture, Burrata di Andria I.G.P. (with protected geographical indication) is an exceptional fresh cheese.
The Primo Latte Dairy’s flagship product, this fresh cheese is famous for its rich inside, a core of stretched-curd cheese and cream, known as stracciatella.
Burrata di Andria stands out from other cheeses, because it is created using a special processing method, and because of its sensory characteristics.
What is the secret to real
Burrata di Andria I.G.P.?
At the Primo Latte Dairy, our cheesemaking experts carry out a meticulous production process.
Everything starts with the production of the stracciatella: the stretched curd is pulled apart in an irregular way and immersed in cream. The casing filled with this mixture is ready to be sealed, left to cool, and then later packaged.
The invention of Burrata di Andria I.G.P. is all thanks to ingenious cheesemaker Lorenzo Bianchino. During an intense snowstorm that prevented the transport of milk, Bianchino had the idea of creating a sac of stretched curd to better preserve the strands of mozzarella immersed in cream. Not only did this ingenious method preserve its freshness, it also created the typical spherical shape that is now so recognisable.
The Consortium for the
Burrata di Andria I.G.P.
To protect and promote this delicacy, Burrata di Andria received prestigious I.G.P. recognition (protected geographical indication) in 2016, and the Consortium for the Protection of Burrata di Andria I.G.P. was founded in 2017.
The Primo Latte Dairy, which is an active member of the consortium, keeps this tradition alive, ensuring that every Burrata di Andria I.G.P. is produced in accordance with the strict standards of the regulation in order to guarantee a product of unbeatable quality throughout the national territory. With Primo Latte, authenticity and taste are always guaranteed.
Burrata di Andria I.G.P. captivates every palate with its creamy filling, making it a must-have, not only for typical Apulian dishes, but also for any Italian recipe.
