 |
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. The filling of our burrata remains moist and supple for 5 days.
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
Weight: 2 tubs x 4oz each
Shelf life: must be used within 4-5 days from receiving
|
|
|
Really delicouis barrata. 
