Puglia · Italy

Burrata di Andria

Cut into burrata and the architecture explains the cheese: a stretched-curd pouch outside, soft strands and cream within. This is not simply mozzarella with better marketing.

Pasta filata · cream-filled · delicate · very fresh

At a glance

Where

Puglia, Italy

Milk

cow's milk

Style

Fresh / lactic cheese

Texture

firm · creamy and supple · elastic · moist and fresh

Character

full-flavoured

Status

Protected PGI / equivalent

What does it taste like?

Start with the flavour, not the label.

Burrata di Andria sits in a full-flavoured part of the cheese spectrum, with fresh and tangy notes. Expect a firm, creamy and supple, elastic and moist and fresh texture.

fresh and tangy

How is it made?

The method behind the texture.

The outer pasta-filata shell encloses stracciatella — strands of cheese mixed with cream. That makes the centre far softer and richer than mozzarella and puts freshness ahead of long maturation. In production terms, useful clues include stretched curd.

stretched curd

Place & protection

Why the name — and the map — matter.

Burrata di Andria is a PGI associated with Puglia and made under its registered specification.

The useful distinction is between the cheese's historical or regional identity and any legal protection attached to the name. That is why the Atlas keeps place, style and protected status separate rather than treating them as the same thing.

Serving it well

Give the cheese a chance to wake up.

Burrata di Andria is at its best while it still feels fresh and lively. Serve it cool, keep accompaniments simple and use acidity, herbs or fruit rather than very heavy flavours.

What to drink with it

Now the map meets the glass.

Crisp Puglian whites, rosé, sparkling wine and light beer keep enough acidity around its creamy centre.

The best match depends on which part of the cheese you want to emphasise: acidity can refresh richness, sweetness can soften salt, carbonation can reset the palate, and shared nutty, herbal or smoky notes can create an echo rather than a contrast.

Find pairings Find this cheese

Taste it beside

Similar shelf. Different cheese.

Side-by-side tasting is one of the quickest ways to understand what milk, place, ageing and method are actually doing.

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Quick answers

Burrata di Andria FAQs

What does Burrata di Andria taste like?

Burrata di Andria sits in a full-flavoured part of the cheese spectrum, with fresh and tangy notes. Expect a firm, creamy and supple, elastic and moist and fresh texture. Exact flavour still varies with maker, season and maturity.

Where is Burrata di Andria from?

Burrata di Andria is associated with Puglia, Italy. Burrata di Andria is a PGI associated with Puglia and made under its registered specification.

What do you drink with Burrata di Andria?

Crisp Puglian whites, rosé, sparkling wine and light beer keep enough acidity around its creamy centre.

How should you serve Burrata di Andria?

Burrata di Andria is at its best while it still feels fresh and lively. Serve it cool, keep accompaniments simple and use acidity, herbs or fruit rather than very heavy flavours.