Burrata cheese

When the Burrata is sliced open, its -thickened flows out. The cheese has a rich, buttery flavor, and retains its freshmilkiness. It is best when eaten within 24 hours, and is consideredpast its prime after 48 hours. This cheese, due to its particular form(once opened, it must be eaten immediately) and the particularity givenby the different texture of the inside and outside, can be served withsalad, , hard crusted bread, or with fresh tomato, olive oil and cracked black pepper. 

When making Burrata, the still-hot cheese is formed into a pouch,which is then filled with scraps of leftover mozzarella and topped offwith fresh cream ()before closing. The finished Burrata is traditionally wrapped in theleaves of asphodel, tied to form a little brioche-like topknot, andmoistened with a little whey. For convenience, these days the cheese isoften placed in polyethylene, a plastic bag. The asphodel leaves, ifpresent in packaging, should still be green when the cheese is served,to indicate the cheeses freshness.

Burrata starts out much like mozzarella, which begins like other cheeses, with used to the warm milk. But then, unlike other cheeses, fresh mozzarella are plunged into hot or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (), then shaped in whatever form is desired.

It is a fresh Italian cheese, made from solid mozzarella outside and inside cremy thin threads. We sell it frozen