Sorì buffalo burrata 125 g is a fresh pasta-filata cheese whose thin shell encloses a creamy stracciatella core of buffalo-milk curd shreds and cream. Made in Campania from pasteurised buffalo milk, it offers a finer melt and richer aroma than cow's-milk burrata, with 31 g of fat and 8.8 g of protein per 100 g. Supplied in a case of 6 single-serve tubs and delivered refrigerated across Switzerland by LAPA.
What buffalo burrata is
Burrata is a hand-shaped pouch of pasta-filata cheese that holds stracciatella inside: shreds of stretched curd bathed in fresh cream. The technique was born in Andria, in Puglia, around 1920, when the Bianchino brothers reused leftover curd and surface cream during a heavy snowfall. The buffalo-milk version is recognised as a Traditional Agri-food Product (P.A.T.) of Campania; buffalo milk, richer in fat, gives a softer mouthfeel and a deeper dairy aroma than the classic cow's-milk burrata.
The producer: Sorì Italia
Founded in Teano, in the province of Caserta (Campania), in 1868, Sorì has been crafting dairy for over 150 years using the traditional Sorrentino method. The dairy runs more than 300 quality checks every week and holds BRC A+ and IFS Higher Level certifications, alongside ISO 9001. Its products reach more than 50 countries, a testament to a consistent, export-grade standard.
Sensory profile
The outer shell is smooth and milky, about 2-3 mm thick; the core is a soft, spoonable mass of stracciatella that flows out at the cut. The aroma carries fresh lactic and buttery notes, with sweet, savoury and gently acidic flavours in balance. Buffalo milk lengthens the finish and adds a velvety richness.
Professional uses
Gourmet caprese: serve at 14-16 °C with confit cherry tomatoes, basil and a few drops of aged balsamic. Contemporary pizza: lay the burrata raw on the pizza about 30 seconds before it leaves the pass, never in the oven. Summer bruschetta: toasted Altamura-style bread with stracciatella and anchovies. Fresh-pasta filling: use the drained stracciatella for tortelli, in the style of Niko Romito. Sharing board: pair with San Daniele cured ham and black figs.
Pairings
Confit datterino tomatoes and basil pesto, crisp pancetta and croutons, Cantabrian anchovy bruschetta, or fresh tomato added to an artisan pizza after baking. A corpulent red or an aromatic white wine lifts the dairy notes.
Technical specifications
Fresh pasta-filata cheese made from pasteurised buffalo milk, buffalo-milk cream, natural starter whey, salt and rennet. Fat minimum 52% on dry matter. Net drained weight 125 g per tub; case of 6 tubs. Store at 0-4 °C in its brine, never freeze. Commercial shelf life 15-20 days from production; for top service use within 5-6 days, while the stracciatella core is still fluid.
Common mistakes to avoid
Do not serve it straight from the fridge: cold mutes the buffalo-milk aromas. Do not cut it in the kitchen: you lose the theatre of the core flowing out at the table. Do not bake it: temperatures over 300 °C split the cream into a loose oily fraction.
Logistics and delivery by LAPA
LAPA distributes fresh buffalo burrata and Italian specialities across Switzerland from its climate-controlled hub in Embrach (Zurich), keeping the refrigerated cold chain at a constant 2-4 °C. Scheduled deliveries by our own refrigerated fleet cover Zurich, Winterthur, Uster, Dübendorf, St. Gallen, Frauenfeld, Bern, Basel and Lucerne. For Ticino (Lugano, Bellinzona, Locarno, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Vevey, Sion) and the Grisons (Chur, Davos, St. Moritz), shipment is guaranteed in 24-48 hours through food-grade partner carriers: Swiss Post, Planzer, Galliker and Camion Transport.
Who it is for
Restaurants, contemporary and Neapolitan pizzerias, delicatessens, hotels, caterers and Italian grocery shops, as well as private customers who want authentic Campanian buffalo burrata at home.
