Caseificio la Baronia was founded by cousins Luca and Alfonso Cuticle in 1990, in Campania, Italy. Luca and Alfonso were determined to do justice to their buffalo milk and create exceptional cheese that told a story. Their dairy is based at the foot of Monte Maggiore, a verdant green area, ideal for buffalos, with clean air and ample pasture. The dairy follows old cheesemaking traditions and still stretches the curds in wooden vats, as well as following the hand cutting process.
Burrata is named after the Italian word for butter (burro), as a nod to its rich, creamy flavour. It was first created in the 1920’s by Lorenzo Bianchino in the commune of Andria in Apulia, during a very cold winter when the snow was so heavy that he was unable to make his usual deliveries and he needed a way to preserve his milk for longer.
In order to make Burrata, firstly a pouch of Mozzarella is made using the stretched curd method, and is then filled with ribbons of mozzarella mixed with cream. It is then traditionally tied together at the top, though this isn’t always the case nowadays. Both Burrata and Mozzarella are sold in brine to preserve the texture of the cheeses.
Caseificio la Baronia uses renewable energy and hydroponic farming, and is extremely dedicated to animal welfare.
Established in 1994, our commitment is to bring you exceptional and unforgettable, artisanal food from across the UK and Europe, from producers who are passionate, dedicated and share our key values regarding sustainability, fantastic animal welfare and high quality produce.
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