On the plate this pure, sweet, fresh cheese resembles nothing more than a ball of fresh cow's milk mozzarella. However, once cut open, a soft and creamy center, made of stracciatella and cream, slowly runs onto the plate. Traditionally, burrata would be wrapped in the flavorful blades of Apulian asfodelo, from the same plant order as the leek, which is used to indicate the freshness of the cheese. Once the leaves dried out, the cheese is past prime.
Fresh burrata is best served at room temperature.