Burrata my love 🙂 🙂 🙂 And that’s true I have a very unique relation to Burrata. Maybe because in the countries where I have been living for the past 10 years they don’t really serve fresh Burrata? And I could just enjoy it freshly during my travels in Italy and Spain? Not sure, but I remember that even in Rome in February we are eating basically every day somewhere Burrata. Awww 🙂 But even if anywhere else I find on the menu, it’s no question what I’m going to order, ahahahahaha 🙂
If by any chance you haven’t tried yet, Burrata is a pulled cheese like mozzarella, known in Italian as pasta filata, and is made in a very unique way. Burrata is a cheese with a fairly recent history. It was first made at the beginning of the 1920s. Originally, Burrata was made with buffalo’s milk, but today cow’s milk from two milkings is used together with super fresh cream. Burrata is a pulled cheese like mozzarella, known in Italian as pasta filata, and is made in a very unique way. Once the cooked curd is divided into pieces, the cheesemaker immerses them in very hot water and is then formed into a pouch. The cream is poured inside and the pouch is closed by pinching the top together, making a pear shaped sack. Like mozzarella, Burrata is a fresh cheese and should be eaten as soon as possible in order to enjoy the flavor. Burrata can weigh between ½ to 1 lb. The paste is a shiny milk color and is wrapped in a smooth pouch without a rind. It is normally sold wrapped in green leaves. Burrata has a rich, buttery flavor with notes of milk enzymes that can be brought out with the addition of salt and freshly ground pepper. It is a delicate cheese that can be served with spring lettuces that compliment its flavor.
“It needs to be said: It is quite possible that Burrata is earth’s best cheese.”
– The Huffington Post, and I couldn’t agree more, look at these recipes, OMG!!
And my favourite one, to die for: just keep your Burrata as pure as possible with some light seasoning and the perfect complement — sweet caramelized peaches.