It is the stuff that your cheese-filled dreams are made of, burrata. Though a (somewhat) distant cousin of mozzarella, it is just so much more than that. And this particular burrata, is as good as it gets. I first had the opportunity to enjoy this gift to the dairy world years ago, paired with uber ripe heirloom tomatoes, the juiciest of watermelon, and bright green shags of basil.
Amazing. Where had this been, why hadn't I had this before?
Inside a paper thin skin of mozzarella lies creamy, soft, unstretched curds of the same. It's like no other. This is one of the very things that inspired me to experiment with cheesemaking, albeit I have not yet done so, with burrata specifically, anyway. I simply must study it further before such an attempt. Unfortunately for my schooling in this subject, it is seasonal and highly perishable. On the upside, now is the season and as for perishability? A non-issue once within my grasp. (Technically, it is available year round, but is not so easily procured outside of the summer months.)
And the dear one responsible for bring this creation to this side of the pond: Vito Girardi of Gioia Cheese Co. located in Southern California. Oh Vito, ahem, Signore Girardi, thank you, thank you, thank you.
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