Let’s roll out the red carpet for June’s Cheese of the Month, BelGioioso Burrata! Another winner from the BelGioioso masterminds–2011’s 1st Place, Best in Class by the American Cheese Society to be exact–Burrata (pronounced boor-AH-tah) is a carefully handcrafted ball of fresh Mozzarella filled with shredded Mozzarella and cream. This delicacy originated in Puglia, a southern region of Italy, in the early-to-mid-1900s. Once a rare find because of the delicate process to prepare, cheese makers are now finding more successful ways to mass produce it while still retaining its delicious flavors.
Burrata, which means “buttered” in Italian, looks like a simple ball of Mozzarella, packed in water for extra freshness. If you touch it though, you’ll realize it is extremely fragile and gooey on the inside! It has a rich yet sweet, milky flavor that makes this cheese incredibly versatile to serve or cook with. The simplest way to serve Burrata is to just make a small slice in one side, allowing the creamy center to ooze out. Drizzle with some olive oil and sprinkle with fresh cracked black pepper and you’ve got yourself a delicious summer appetizer.
Burrata is best when used within 1 – 2 days of breaking the original seal and draining the water–but you won’t have a problem with that; it will disappear after your first bite!