The Burrata

When I first heard the word burrata, I thought it was some sort of Latin dance like salsa or meringue. However, unlike these two dances which are also known synonymously as types of food (one is a sauce and the other is a confectionery treat), burrata is just a type of food. At least, to my knowledge. If it’s actually a dance, that’s news to me!

I came across burrata when Gail from snapshotincursive mentioned it in her recipe posting about delicious Burrata Meatballs. If the name isn’t enough, check out her recipe after staring at her beautifully mouthwatering photo below!

burrata

Photo courtesy of snapshotincursive

Being a cheese lover and never actually having the joy of tasting burrata cheese, I was highly motivated to find out more about it and hunt it down. This is what I discovered:

Burrata cheese is a fresh, semi-soft cheese made from cow’s milk, leftover scraps of mozzarella cheese and cream. It’s a fresh curd that is dipped into a hot whey and stretched and kneaded. It’s texture is pliable, but it has some resistance and bounce to it too. So far so good, right?

I was fortunate enough to find burrata at a restaurant that made it fresh, which also meant a minimal 20 minute waiting time (though I’m sure it takes longer than that to make it). It was doused in honey and truffle cream and when it arrived, it looked like a flat, creamy blob that was accompanied with freshly toasted focaccia crostini.

It had an interesting texture to it. When I cut into it, I expected it to just flatten out but it magically retained it’s shape. Needless to say, it was soft yet firm. It tasted similar to mozzarella cheese (obviously), but not as strong and had a creaminess in the middle. The texture somewhat reminded me of Québeçois cheese curds, minus the squeakiness. The added honey sweetened the flavour of the cheese and the truffle cream created an earthy taste to it. It was interesting, to say the least! From what I understand, it’s not common to find burrata at a typical grocery store, so if you’re looking for it you may need to find a cheese specialty store or a restaurant that makes it fresh. Give it a try and let me know what you think. 🙂

 

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13 thoughts on “The Burrata

  1. Snapshotsincursive says:

    Burrata is delectable on a garden salad drizzled with balsamic reduction. I’m so thrilled you discovered its allure. Treasure your resource for getting it fresh. I certainly do, although it takes me 45 minutes to drive there. Well worth it! Blessings! 🌿

    Liked by 1 person

  2. Un po' di pepe says:

    Ha ha. It does sound like a salsa. I’m Pugliese, so am very familiar with burrata. It’s a large fresh mozzarella ( which annoyingly gets called bocconcini in Canada) sac stuffed with stracciatella-fresh ricottta and cream. It is a shame to waste burrata on a cooked dish like the meatballs! It needs to be eaten fresh. If you live in Toronto, you should be able to find burrata at Grande Cheese. You’re welcome! Ciao, Cristina

    Like

  3. Julie@TwiceAsTasty says:

    We’ve been making our own burrata–once you get comfortable making mozzarella, burrata’s a snap. The tips in Mary Karlin’s book “Artisan Cheesemaking at Home” have been a huge help. We’ve been following her advice to moisten small mozzarella scraps with cream but have yet to try her mascarpone and ricotta fillings.

    Liked by 1 person

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