Fresh burrata should be served at room temperature. If it is too cold, the creamy filling becomes solid and hard and lacks that essential lusciousness.
Use in salads, appetizers, crostini and brushcetta, panini, pastas and desserts
We are now stocking Burrata mozzarella cheese, made by a small producer in Los Angeles, Ca. Burrata is a specialty cheese of Southern Italy, where it was first created in Apulia, a small region in the heel of Italy's boot, in the 1920's. Italian burrata mozzarella is made from the milk of a water buffalo while in America the cheese is made from cow's milk. Burrata derives its name from burro, Italian for butter. Classifed as a 'spun' or 'pulled curd' cheese, burrata is a small ball of fresh mozzarella that has been stuffed with a mixture of heavy cream and mozzarella curd. The result is a rich, creamy cheese with an even softer center that oozes out when the cheese is cut. Burrata is a fresh cheese, not aged at all and meant to be eaten within a few days after being made. In Italy, it is often served with tomatoes, sea salt and extra virgin olive oil and that pairing works just as well in our part of the world.
- Beans, fava, green
- Olive oil
- Squash, butternut