The Burrata is made from fresh cow milk which comes from small farms located in the coastal area of the Parco Nazionale del Cilento, Basilicata at the ends of the Piana del Sele, Salerno. The Burrata is essentially mozzarella on the outside, with pieces of mozzarella and fresh cream on the inside. The appearance is white and pearly and the Burrata has a strong smell of fresh milk. The heart has a bouquet of cream and butter. Only rennet and salt are added to the buffalo milk in production. After spinning and solidification, the Burrata is formed in a bag with buffalo cream and grated buffalo mozzarella. Best served at room temperature! Serving straight after cooling would undermine the notes of hazelnut and straw typical of buffalo milk. It is best to serve the burrata already sliced, immersed in its own cream. BURRATA MADE WITH COW AND BUFFALO MILK. This creamy, more liquid version of Burrata is a product of Puglie, not Campania, where Casa Madaio is. Casa Madaio does make a creamier Burrata with cow's milk (latte vaccino or latte di mucca in IT), 125 gr per piece. If you want it, you have to order on Tuesday or Wednesday morning at the latest, to ensure it is delivered fresh. They also have a buffalo milk version, 200g a piece, which is made according to the recipe from each individual region, i.e. with more buffalo mozzarella than buffalo cream in it, so less creamy than mozzarella made with cow's milk! It is best served at around 19 degrees. Buffalo milk contains more fat than cow's milk, so the Burrata of buffalo milk is always firmer than the cow’s milk version. If it’s not, it may be a cow’s milk mix.