You cannot save half a burrata as it won't be good to eat the next day or so.
After cutting into burrata you should eat the entire burrata.
Italians eat burrata with a slice of bread, ripe or semi dried tomatoes, olives or even with some tasty vegetables like peppers, courgettes and aubergines.
Burrata is just mozzarella and ricotta as burrata starts out as a sheet of thin Mozzarella cheese and is made into a sack.
The sack is then filled with fresh Ricotta cheese and cream and tied up.
The difference between mozzarella and burrata is that burrata is much softer and creamier than mozzarella with multiple textures although burrata cheese is mozzarella which is formed into a thin pouch and filled with soft and stringy curd as well as cream called stracciatella.
Slicing into burrata is similar to slicing into a runny egg which is normal.
The outside of the burrata is a delicate mozzarella and the inside is filled with more mozzarellla and cream.
Burrata is so popular now because of it's rich, milky and buttery as well as sometimes salty flavor that is not considered umami and tastes just like mozzarella cheese but with a creamy inside texture.
Burrata should be eaten at room temperature and eaten fresh.
You can also add burrata to pizza, pair it with truffles or in Caprese or eat it any other way you prefer.
You do eat the skin of burrata as eating the skin of the burrata is the whole point.
The skin of burrata is firm mozzarella and the inside of burrata is shredded cheese that is mixed with cream and so it should all be eaten together.
The reason burrata tastes so good is because of the fresh milk that is used and the high quality ingredients as well as the hand crafting process of making the burrata cheese.
Burrata cheese also is stuffed with fresh cream so it's fat content is higher than fresh Mozzarella cheese.
The reason burrata is so expensive is because burrata is labor intensive for the production of the burrata cheese.
Burrata cheese is made by skilled cheese makers and handcrafted requiring time and precision and the use of high quality ingredients like fresh milk and cream.
The closest cheese to burrata is fresh Mozzarella cheese.
Burrata is more expensive than mozzarella and mozzarella is cheaper than burrata.
The least inflammatory cheese is goat cheese which contains casein protein which does not cause inflammatory effects like other cheeses.
The cheese that is a SuperFood is Swiss Cheese which contains a very valuable probiotic called propionibactirium freudenriechii.
The most expensive cheese in the world is Pule cheese which is a Serbian cheese that is made out of 60 percent Balkan donkey milk and 40 percent goat milk.
Pule cheese costs as much as $1,300.00 per kilogram.
Cheeses that are the healthiest cheeses are Mozzarella Cheese, Cheddar Cheese, Swiss Cheese, Parmesan Cheese, Cottage Cheese, Ricotta Cheese, Feta Cheese and Blue Cheese.
It is good to eat cheese everyday as cheese can help to lower your risk of heart disease, stroke, and also lower your blood pressure.
Cheese is also a healthy fat and contains calcium which helps to protect your bones as well.
The benefits of eating cheese include improved gut health, reduced inflammation, protection of your blood vessels and lower blood pressure.
Cheese is healthy as it contains Zinc, Vitamins A, D and K which also help protect your bones.
Research has found that eating around 40 grams (or 1.41 ounces) of cheese every day could help to reduce the risk of heart disease and stroke.
Research also suggest that eating a small amount of cheese every day may benefit heart health.
Cheese is a great source of protein and calcium but is often high in saturated fat and salt.
This means eating too much could lead to high cholesterol and high blood pressure, increasing your risk of cardiovascular disease (CVD).
Cheeses that are ripened are Parmesan Cheese, brick cheese, Swiss Cheese, Cheddar Cheese and Colby Cheese.
Ripened cheeses are made by coagulating milk proteins with enzymes (rennet) and culture acids.
These cheeses are then ripened (aged) by bacteria or mold.
Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.
It is responsible for the distinct flavor of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body.
Cheese is classified according to firmness.
There are three main categories of cheese in which the presence of mold is an important feature: soft-ripened cheeses, washed-rind cheeses and blue cheeses.
The process to make cheese is.
Preparing the milk: Before it can be turned into cheese, the milk may need to be processed.
Acidifying the milk: Adding cultures to the milk allows it to begin to ferment and makes it more acidic.
Curdling the milk: Adding rennet causes a reaction that curdles the milk, creating curds.
Cutting the curd: Next, the cheesemaker cuts the curd with knives and heats it, further separating the curds and whey.
Processing the curd: Processing the curd through stirring, cooking and washing continue to acidify and dry the curds.
Draining the whey: Next, the whey is drained, leaving only a mat of cheese curds.
Cheddaring the cheese: The cheesemaker next cuts the curd mat into sections and repeatedly flips the sections before milling the mat.
Salting the cheese: For some cheeses, the next is dry salting, and for others, it is brining.
Shaping the cheese: Next, cheese makers shape the cheese, often using molds to assist.
Aging the cheese: Some cheeses are aged for anywhere from a number of days to a number of years.
For the complete steps on how cheese is made you can visit this link.
https://sclydeweaver.com/blog/how-is-cheese-made/
Cheese is both a fat and a protein.
Cheese is a nutrient dense dairy food which provides protein, fats, and minerals.
The 3 types of cheese are hard cheese, semi hard cheese and semi soft cheese.
Cheese comes in 8 varieties including blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened.
America's top 3 cheese are Mozzarella, followed by Cheddar and Parmesan.
Cheese is not a mold although blue cheese contains some mold but cheese is just made from milk of animals such as cows and rennet as well as salt and good bacteria.
Cheese is made from the milk of animals such as cows, goats, donkeys etc and also ingredients which include salt, good bacteria, rennet an enzyme.
These ingredients are then mixed together to create cheese.
The type of cheese that is healthy is Mozzarella, Feta Cheese, Blue Cheese, Swiss Cheese, Cottage Cheese.
The 7 types of cheese are fresh cheese, Aged Fresh Cheese, Soft White Rind Cheese, Blue Cheese, Hard Cheese, Semi Soft Cheese and Flavor added cheese.
The five types of cheese are fresh, soft-ripened, washed-rind, pressed, and blue.