Product Review

Mozzarella's rich and stylish cousin, fresh burrata can replace it as a partner for tomatoes when you want to serve a more indulgent and less predictable insalata caprese. To make burrata, the cheesemaker starts with mozzarella - fresh cow's-milk curd kneaded in hot water until pliable. Some of the curd is torn into shreds, called stracciatelle ("rags") in Italian. Another piece of curd is stretched into a thin sheet. The shreds are mixed with heavy cream and then encased in the sheet, like jewels in a drawstring pouch. Burrata usually sours quickly, losing the fresh, sweet creaminess that is its best feature. But our burrata is luscious, with a thin, intact "skin" of mozzarella surrounding dreamy, buttery, cream-laced curds. Bring burrata to room temperature before serving. Cut it into thick wedges; it is too soft to slice. Enjoy it with a drizzle of extra virgin olive oil and aged balsamic vinegar. Origin: USA Milk: Cow Texture: Soft