Burrata alla Panna

I can’t remember if I’ve already blathered on extensively about the Italian Burrata.  Even if I have I’ll gladly tell you all about it all over again.
    Burrata is most certainly my favorite “hurray it’s summer!” cheese.  But let me tell you the path to summer here on the Front Range has been a bit of an arduous one.  We had dazzling spring weather one day and wet, heavy blizzards the next.  Meaning that my ever present desire for cheese was severely confused.  Did I want a heaping trough of fondue?  Did I want that most glorious Burrata?
569bThe answer was most certainly the Burrata.  A glistening, milky white pocket made of the thinnest sheet of fresh mozzarella.  Barely containing the cream and curds it’s been stuffed with.  The best way to eat Burrata, in my really-not-humble opinion, is to flop it into a bowl, drizzle lightly with good quality olive oil, and give it a little dash of kosher salt.
Break it open with gusto and swirl it around until it’s sort of mixed.  Burrata is amazing in the simplicity of its flavors.  It’s really nothing more than notes of fresh cream, grass fed butter, and a creamy-springy texture.
It’s most definitely the coolest and most refreshing cheese (sorry, chevre).  Sure you can serve it up with sides of fire roasted tomato, basil leaves, and peach slices but all Burrata needs next to it is crusty bread and the crispest Rosé you can get.


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