Italian Burrata Cheese.
This cheese came recommended by Michelle & Noah, two masterful foodies whose opinions carry more weight than most. Jen and I had been looking for a proper cheese for tomato caprese salad. During our trip through Italy we had the most amazing Caprese salads! But here at home, our attempts did little more than disappoint. Even the revered buffalo mozzarella felt like a cheap substitute.
The word “Burrata” means “Buttered” in Italian and, curiously, wikipedia reports that this cheese was originally a way to use up scraps of unused mozzaralla. Don’t be fooled, this is no left-over cheese. Burrata is a treasure chest of a cheese. It consists of a protective outside shell of mozzarella encasing a precious richness of cream inside. Like its mozzarella brethren, Burrata is sold in a salty brine. But unlike its inferior relatives, Burrata’s cream interior elevates the soft creamy texture to new levels. When you cut open the ball of Burrata, the thickened cream flows out. Quickly throwing on a caprese salad and topping with balsamic and basil? It’s perfect.
The faults of this cheese are very specific. The taste is off the charts, but use is limited and cost is high. Websites recommend it for salads and… well, that’s about it. It’s beyond perfect for Caprese but impossible with a cracker. The other downfall? Price = $5 per ball. This is an expensive luxury.
*Fun fact: we made this amazingly perfect caprese salad with the WORST TOMATOES EVER GROWN. I am eager to see how memorable the salad is with fresh tomatoes and basil from the garden. I expect nothing less than nirvana.