Buratta is a fresh Italian cheese made from mozzarella and fresh cream. The curds are softened in a hot whey solution, stretched like typical mozzarella, then a pouch is formed and filled with mozzarella scrap and fresh cream, then sealed at the top. It is a typically found in southern Italy, considered an artisan style cheese, and when cut open a rich buttery cream is released. The cheese is very volatile and does not last long at all, I have found it very hard to get the product on the west coast unless I am in California. The cheese is best consumed with in 24 hours of being made and is considered past its prime after 48 hours. This cheese goes great with risotto, fresh tomatoes and olive oil, or on olive oil toasted bread, aged balsamic, and sea salt.