I am, of course, referring to heavenly burrata cheese; fresh, soft mozzarella filled with rich cream and stracciatella, small hand-torn pieces of cheese. What’s not to love!
If you haven’t tasted burrata – and I would define this as the worst culinary crime – you can likely purchase it at your local cheese counter, Whole Foods, or at a contemporary Italian restaurant. Cutting into freshly made burrata, topped with a drizzle of bright olive oil causes the sumptuous innards to spill forth, forcing you to quickly slather the oozy goodness atop a warm slice of garlic-infused crostini. The experience, if you can’t already imagine, can border on transcendent. Combining burrata with slices of late-summer heirloom tomatoes and fresh basil – mind blowing!
Why do I have burrata on the brain? I recently participated in a hands-on cheese making class at the Cheeseboard Collective in Berkeley. Taught by the Milk Maid (aka Louella), this cozy class made up of burrata enthusiasts, taught the art of making fresh mozzarella and burrata cheese. A friend joined me and together, we paid close attention and followed each step of the cheese-making process.
With the right instructor and the proper ingredients, making fresh mozzarella and burrata isn’t as difficult as I expected. You really get your hands into the ingredients, making it a fun, tactile experience. The best part was returning home with handmade examples of both cheeses, and then sharing them with my very appreciative (and lucky!) family.
Click here for a great step-by-step burrata recipe and demonstration brought to you by a fabulous blog called Sunday Suppers. If you haven’t already developed a love-affair with burrata, go in search of some. Let me know what you think!