Burrata

The Burrata production process begins by heating fresh milk and adding rennet to form curds. These curds are then kneaded in hot water using the pasta filata method, the same technique used for making mozzarella, to create a smooth and stretchy cheese. A portion of this stretched curd is shaped into a pouch, which is then filled with a rich mixture of cream and shredded mozzarella, known as Stracciatella. Once filled, the pouch is carefully sealed, placed in a light brine for preservation, and then packaged for consumption. The result is a luxurious cheese with a firm, slightly elastic exterior and a luscious, buttery center that oozes when cut.

You can read more about Burrata here

Exceedingly rich and creamy, Burrata shines in the following dishes:

Spaghetti Pomodoro with Burrata

Fennel & Burrata Salad

Burrata with Nectarines & Tomatoes

Food pairings:
Crustry Bread, zaatar, tomatoes,green beans, pear, melon, rocket, grilled stonefruits, freshd figs, olives, cured meats, mediterranean vegetables, basil, baslamic vinegar

Wine pairings:
Moscato, Pinot Noir, Prosecco, Rosè, Chianti