Jul 24, 2008

Burrata: International Cheese of Mystery

Burrata is an Italian cheese made from fresh cream and Mozzarella curds, traditionally wrapped in green asfodelo leaves, and best consumed within 48 hours of production.

There was an article published last year in the Star featuring both Creamy Burrata and Cheese Boutique:

"It's flown in from Puglia and it's something, literally, that we have no idea if it's going to come, when it's going to come, or how much we're going to get."

"It's under the counter here. People come up and whisper `Is burrata here? Is burrata here?' Our customers know when it's going to come better than we do."

Since then, however, there have been a few changes. A local Ontario dairy farm now produces Burrata exclusively for Cheese Boutique, and there is a sign in the store advertising its availability-- whispered requests no longer necessary.

I brought home my container of burrata, mysterious in its wrapping and swimming in cloudy liquid. If you are taking it directly from refrigeration, allow it to sit at room temperature for half an hour before serving. Unwrap and allow the water on the outside to drain off.

I knew there was something inside the ball, but was unsure of how liquidy it would be. Would I poke it with a knife and get a squirt to the eye? Would the whole thing collapse like a failed souffle? Bravely, I cut into it and found a gooey, fairly viscous filling. The knob on top fell off and was promptly eaten, and I found it does taste similar to the mozzarella we are all familiar with, but with a very light and springy texture.

I arranged wedges of the cheese over a bed of baby spinach and vine-ripened grape tomatoes. I topped it with healthy drizzles of balsamic crema and olive oil, a good pinch of sea salt flakes and some fresh ground pepper.

This is truly a summer cheese-- fresh, delicate in flavour and time-sensitive. We need nothing more elaborate than to serve it in a traditional Italian style, relying on the purity of a few complimentary ingredients.

Simply delicious!

The List (of course, all found at Cheese Boutique):

Creamy Buratta
Vine Tomatoes
Baby Spinach
Cheese Boutique Premium Extra-Virgin Olive Oil
Solai Vecchi Crema di Balsamico
Bellamessa Sea Salt flakes
Fresh Ground Pepper


  1. that sounds amazing! ..guess i've gotta run over and grab some Burrata now

  2. I've had this cheese with fresh tomatoes, basil and olive oil at Trius winery in Niagara - to die for! I've been looking for a place to purchase retail ever since... exciting!

  3. Hi Stephanie,
    You may want to visit Cheese B soon. This past week they received some new "Baby" Burrata.

    A report on that should definitely be in the works.