I first learned of Burrata in 2009 while doing research prior to my first “Cheesemonger Junket”. I worked in Portland at the time and our shop did not carry Burrata, but I tracked it down and bought one ball. It was Love. at. First. Bite.
Several times a year, the Wisconsin Milk Marketing Board (now known as the Dairy Farmers of Wisconsin) invited cheese industry members to be “wined and dined” by its members. (I was lucky enough to be invited on two of these junkets and both were inspirational, informative and filled with cheese.)
My first trip included a tour of two BelGioioso Cheese plants. After our visit to the Chase plant where BelGioioso manufactures its hard cheeses, our second stop of the day was the Bellevue plant where Burrata, Mozzarella, Provolone and Ricotta are made. We watched Burrata and Ricotta being handmade by the workers and then were treated to Burrata as part of a BelGioioso-hosted lunch. I met Gaetano Auricchio, son of the BelGioioso founder, who hosted the lunch. When he learned that Spaulding Gray was a fan of Burrata, he commented on his “refined” taste.
The last time I reviewed Burrata was in 2016 when Gaetano sent me a “care package” to share with The Man and Miss Anne. A Caprese version of Burrata is a mainstay at Carrabba’s Italian Grill (Carrabba’s proudly features BelGioioso cheeses in all of its menu items that include cheese), and this past week, that’s the route I took with a Georgia Grown twist.
Here’s what I did:
Ingredients:
Tomatoes, Vidalia or Sweet Onions, Fresh Basil and herbs of choice, EVOO, Balsamic Vinegar
I roughly-chopped tomatoes and Georgia Vidalia Onions (in season now) with fresh herbs from my garden in EVOO and thick, sweet, barrel-aged Balsamic Vinegar made by Olivelle for two hours. I divided the marinated tomatoes and onions on two plates and topped the mixture with a Burrata ball and served. The Man swooned… and I must confess… so did I. You can shop a selection Balsamic Vinegars at my amazon storefront.*
Burrata is always a special treat and if you haven’t tried it yet, well… you should…no, you must…
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
*As an Amazon Influencer, there may be affiliate links and if you support those links with purchases, I receive a commission.
This post may contain affiliate links from which I receive a small commission from any purchases you make through those links. I thank you for patronizing my amazon influencer store front.
I sample specialty artisan cheeses most Fridays or Saturdays at Sweet Combs of Honey: Check out my “Grab n Go” page at Facebook for more information.
The Man, aka Peter M. Wright, has written his first novel: Gold Fever, available at amazon.com as a kindle book for only $2.99.
Written in the flavor of one of our favorite movies, Romancing the Stone, Gold Fever is a romantic adventure that 
brings together an archeologist looking to establish his name in his field and a rock star on the verge of burn-out.
In GOLD FEVER an Archeologist motivated by a newly discovered clue, searches for a fabled Native American Legend – the long ago lost Seven Golden Cities of Cibola. While the Archeologist seeks to prove the legend is actually true, he is constantly under attack by a second group seeking the treasure.
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