Some moments stay with you forever – losing your virginity, or the life shattering realization that Milli Vanilli wasn’t really singing. The first time I tasted burrata, while living in Milan, was one such moment. Upon eating it, I broke out into a male rendition of the Meg Ryan orgasm scene from When Harry Met Sally. Neither I, nor the other restaurant patrons, will ever be the same.
If you are equally impacted by the food you eat, and want your friends and family to say nice things about you upon your passing, you need to spread some burrata love as well. This is why: few cheeses match its creamy center, or the texture of the pool of tangy stracciatella floating inside. Burrata’s rich, almost buttery flavor, also tastes remarkably fresh, and will leave you wanting more. It is unequivocally my favorite cheese, and I am happy to say that there are several food artisans in the US that have embraced this Italian tradition of cheese making.
Before you run to your nearest cheese monger, here are some other things you should know about burrata.
- Burrata is composed of an outer mozzarella skin that is filled with stracciatella, mozzarella scraps, and cream.
- Like mozzarella, burrata is a fresh cheese, and is best when eaten within 48 hours of being made.
- Burrata was originally made from the milk of water buffaloes, which were brought to Italy from Asia in the 15th century. And while the best burrata’s are still made with buffalo milk, others are made from your everyday dairy cow.
- It was initially created to make use of unused scraps of mozzarella. Italians never miss a chance to create good food.
|BURRATA||GIOIA CHEESE INC.||CALIFORNIA|
|BURRATA||BEL GIOIOSO CHEESE INC.||WISCONSIN|
|BURRATA||DI PALO SELECTS||NEW YORK|