Burrata: The Better Mozzarella

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Let’s talk cheese.  If you like mozzarella and good food in general, you’ll love burrata.  Trust me. It’s creamy and fresh, texturally unique compared to other cheese, and so versatile.  If you want to learn more about the process behind making fresh cheese, check it out here!  Or you can read about it here.

Burrata is traditionally from the Apulia region in Italy and is made with water buffalo’s milk or cow’s milk.  It is a thin shell of mozzarella holding in a creamy mixture called stracciatella, which is basically cream and strings of mozzarella curd.  I first had burrata when I was in Italy and we visited a mozzarella factory.  The burrata in Italy tastes different, mostly because the cream they use is the naturally separated cream from the milk, and in the U.S., cream that is mechanically separated is normally used.  The flavor difference also comes from the type of milk used.  The burrata that you can get most commonly in America is made from cow’s milk.

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Here in the midwest, it can be difficult to track down this cheese.  My go-to place is called Martha’s Vineyard.  They usually have burrata in stock and if they don’t, they are pretty good about letting you know when they will have it next.  If you aren’t in Grand Rapids, you should be able to find it at any local specialty wine or cheese shop.

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The brand that I used for this cheese plate (let’s be real….. I ate this for lunch) is called Liuzzi Cheese,  The flavor is really great and it lends itself well to a lot of different dishes and flavors.  It is made in Conneticut, but it is owned by two Italian borthers.  My favorite thing to do is pair it with really great heirloom tomatoes, cherry tomatoes, balsamic reduction, good extra virgin olive oil, and toasted crostinis.  Oh and lots and lots of freshly cracked black pepper.

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I’ve also melted this on sourdough bread with pesto or chipotle aioli and thick cut tomatoes in a grilled cheese.  Or you can melt it on top of a seared chicken breast or top a risotto.  Either way, give it a try and I’m sure you’ll love it!

Want to read more about burrata? Check out these links below.

Bon Appetit

Fine Dining Lovers

Culture Cheese Magazine

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Enjoy!

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