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Burrata originated from a small area of Apulia region. First produced around 1920 on the Bianchini farm in the town of Andria, (about 2/3 of the way up from Italy's heel to the spur of Apulia). In the 1950s, it became more widely available after a few of the local cheese factories - notably Chieppa - began producing it. It is generally suspected that factories were interested in it because it was a way to utilize the ritagli ("scraps" or "rags") of mozzarella.
Burrata is often referred to as the creamy cousin of mozzarella. This pure, sweet, and fresh cheese hides a delightful surprise of creamy stracciatella that is wrapped inside its delicate mozzarella shell. Stracciatella cheese only reveals itself once burrata is cut open.