It is with much happiness that we can report…Burrata is back! The truth is, all the cheeses which we sell in our Cheese Shop are delicious. They each have their own personality, unique flavor profiles and textures which speak to palates of all sorts. But there are a handful of special items which we don’t have all the time, and which when they return are met with joyful abandon. Burrata is one of those.
Burrata, Italian for buttered and pronounced “boor-ah-tah”, is a luscious jewel box made of mozzarella on the outside and filled with cream and tiny shreds of mozzarella on the inside. Need I say more? It’s the Fabergé egg of food. It looks like what Gucci would make if they made drawstring purses out of cheese.
These beautiful, bright white balloons of mozzarella, when popped, exude an oozy, cream-filled center. If you already like fresh mozzarella, you’re going to love Burrata. It’s wonderful as a topping for crusty bread or dotted on top of a pizza, but really shines as the star in a Caprese Salad in place of standard fresh mozzarella. When the creamy contents are mixed with a drizzling of olive oil and aged balsamic vinegar, the dressing it makes for heirloom tomatoes is out of this world!
Originally Burrata in Italy was made with the milk of water buffaloes; these days it is more often made with cow’s milk. After working with several brands both domestic and imported, we decided our favorite was Luizzi Angeloni Cheese, from North Haven, CT. A multi-year American Cheese Society award winner, Luizzi Cheese is a fifth generation artisanal cheesemaker utilizing rBST hormone free milk from dairies in Vermont and New York.
Jump into warm weather now with a container of fresh Burrata. You can enjoy it by itself or by using it with any of these recipes: http://www.finecooking.com/ingredient/burrata 8oz $8.99