Time to explore the world of cheese as each month we meet a cheese; get to know more about them and tempt you to try them next time you’re looking for something different or new in your cheese life.
This month we chatted with Burrata, a fresh cheese originally hailing from Italy but made here in Melbourne by award winning That’s Amore and best known for it’s unusually seductive looks. It’s a great summer cheese that is stars in salad, is great simply served by itself or with luscious summer fruits.
Want to know more?
Where are you from?
“Italy- in the south of Italy in the Apulian region. I was first made around 1920 Burrata – means buttered in Italian, originally I was known to be made with butter and sugar filling but now I am usually made with scraps of mozzarella cheese.”
You just mentioned filling. How would you best describe yourself?
“A divine surprise of creaminess.- there’s no other cheese that looks like me, I’m a ball or money bag shape of fresh mozzarella on the outside and creamy decadence inside. A hand made fresh cow milk cheese mozzarella ball made with non-animal rennet filled with mozzarella curds bathed in cream. I can also be made with water buffalo milk…yep, and that’s oh so good too!”
Tell us about your family:
“I am a Fresh Cheese, that means I have no aging at all and am best bought fresh and eaten quickly 24-48 hours at the most, don’t leave me hanging around your fridge, eat me quick!
It’s also important to know about my heritage too, I am from the Pasta filata style–a family of cheeses that have a stringy, stretchy quality due to the spinning (filatura process) where the cheese is kneaded and pulled just like kneading dough.”
That brings me to my next question then, how are you made?
Take a peek…courtesy of That’s Amore
What do you taste like?
“Burrata has a firm yet slightly creamy outer layer, a sticky surface and a tender, buttery paste. On the palate it is incredibly soft and luscious with a light tang and a sweet sourness.
Or some would say, “Cool milk followed by a burst of rich cream.”
What would you say are your best qualities?
“I’d have to say I am most proud of my recent awards- Silver medals 2017,18 Australian Dairy Product Competition (DIAA). ”
What’s the best way to serve you?
“Serve me fresh and at room temperature, so take me out of the fridge first. I really like to hand out with with tomatoes in a caprese salad, peaches and prosciutto on a platter ,olive oil,salt & pepper and crispy bread, or star on a pizza.”
What’s your favourite drink?
“Italian verminto, Pinot Grigio, Prosecco, Dry Rose, Gose style beer, Sour ales.”
Thankyou for your time today. One final question, where’s the best place to find you?
Kev ? at The Corner Larder at the Queen Vic Market Melbourne, does a great job. He orders twice a week so you know that what you are getting is the freshest you can get!