I have reviewed burrata in the past but every time I eat it, I fall in love all over again… and this past Easter Sunday was no exception… no egg hunt, but the burrata sitting on top of CSA fresh salad with a little EVOO and balsamic vinegar… it was all we needed for a perfect Easter Salad…
A recent “care package” from my good friends at BelGioioso included a tub of their Award-Winning Burrata. Generally, I “treat” The Man and Miss Anne to burrata during tomato season but while it’s early for tomatoes; it’s never too early for burrata.
Burrata is a ball of fresh mozzarella with a center of mozzarella scraps that are soaked in cream… oh my… The Cheese Gods smiled upon us when burrata was created.
The BelGioioso version is created using pasteurized cow’s milk and floats in a brine inside the tub. It has a shorter shelf-life; however, that’s rarely an issue… as soon as it enters the front door, it’s on the dinner table…
Mild, creamy and rich, the burrata pairs splendidly with just about anything. Our CSA delivery each week includes freshly picked spinach and butter lettuce. I added a few fresh carrots, beets (both CSA), tangerine slices, walnuts and sliced raw asparagus. The dressing consisted only of EVOO and Modena Balsamic Vinegar. I drizzled a bit of the vinegar directly on top of the burrata…
And if I didn’t make it clear… Burrata is the Mozzarella of the Cheese Gods… clearly a 4 Paws cheese…
Wine pairing: A Sweet Riesling or White Lillet… a favorite of mine…
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FTC Disclosure: The manufacturer sent me these cheeses, without any obligation on my part, hoping I would review the product. Please see my About Me Page for details.
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