Cupboard and Pantry: Burrata

I have been on the hunt for this cheese, since it first crossed my path and lips in Puglia Italy, the region where it originated. I was visiting family of a close friend and since they had invited us to stay for lunch, I wanted to bring along something we could all share. Having read about it, it was hard to resist when I found it.

Water buffalo milk is used to make this cheese, similar in taste to fresh, water packed mozzarella on the outside. On the inside it's another story entirely; the liquid center is thick cream that thickens further with excess bits and pieces of mozzarella from the cheese pouch that is formed to hold the cream during the making of the cheese. It has a very buttery, milky taste and is traditionally wrapped in leek leaves.

Since it has to be eaten within 48 hours of manufacture, it's not exported here to the U.S. often and rarely if ever to the West Coast, so it is starting to be made domestically with cow's milk. The above photo shows a Burrata I purchased in Boston, but more about that later. Officially, Italians would refer to these two cheeses as fior di latte, because of the cow's milk. It's a major breakthrough to have even an "inferior" version available locally.

I have yet to try the two pictured above from Corti Brothers in Sacramento, but they have the distinction of being the least expensive I have found (under $9). Cowgirl Creamery sells the product I tried and enjoyed from Gioia Cheese ($13.50) out of Southern California, depicted in the second photo. Close, but no cigar. As you can see, although extremely soft in the center, the Gioia Burrata is not oozing with cream. I ate it happily and it was delicious, buttery, milky, but I suspect it too was past it's prime. A- for taste, C+ for texture.

It's the closest I've had thus far in my personal tasting journey. The Burrata from Boston was indeed Italian, but far too old and by the time I cut it open, the center had dried out and was like the outer walls of the cheese except the center was falling apart. It lacked the characteristic buttery taste and was for all intents and purposes, a failed mozzarella.