During the warm months of summer, the cheese that I always crave is Burrata. Burrata first made a splash in Canada in the early 2000’s, and has remained in fine foods stores, cheese shops and top restaurants since that time. Made from fresh cows milk, burrata looks very similar to buffalo mozzarella; except with burrata, the surprise is on the inside of the stark white, baseball sized cheese. Upon splitting open your burrata, you will notice a loose mixture of cream and curds inside which are rich, buttery and subtle. While not nearly as assertive as old cheddar, fresh chevre, or aged goudas, the beauty of burrata lies in the clean, summery tastes that are highlighted with similar fresh, summertime items that you can find at any of the farmers markets throughout Ontario.
Burrata often comes with a short, 2-3 week best before date. Unlike other cheeses which are often best experienced near the end of that time period, Burrata is most delicious when consumed as early as possible. This is because after the first weeks of its lifespan, the cream and curds within the cheese will start to set, changing the texture of the cheese. An aged Burrata will be tasty, however, it is the fresh bBurrata, with its creamy interior that people have grown to love.
Burrata is best eaten with minimal interference from other ingredients. One of my favourite ways to enjoy Burrata is with fresh, crusty bread, freshly sliced tomatoes, cracked black pepper and sea salt. This has quickly became one of my favorite summer dishes, enjoyed best on a patio, balcony or backyard, and a glass of Ontario Riesling wont hurt either!