Burrata cheese: one of humankind's highest achievements (and guiltiest pleasures!) in the medium of curds and cream. What's the difference between burrata and mozzarella? Burrata is made from fresh mozzarella curd, which is kneaded and stretched before being formed into a pouch-like shape and filled with a mixture of thick heavy cream and strings of mozzarella called "stracciatella." The result is a sweet, decadent, and creamy mixture of curds and cream that oozes when cut into; perfect to eat as an appetizer, on pizza, or with other recipes. Burrata originated in Andria, a small city in southern Italy as a way for cheesemakers to re-use the "nodini," or knot-shaped mozzarella that was left over at the end of the day. The cheesemakers would simply untie the knots of mozzarella curd, pull them apart into strings, and soak them overnight in salted heavy cream. The next day the mixture of "stracciatella" would be used to fill the burrata. Now, Narragansett Creamery in Rhode Island is making their own version! Each tub contains 2x4oz balls of burrata, for a total of 8oz.
Pairing Suggestions: Pinot Grigio, Vermentino, light acidic southern Italian red wines like Primitivo and Aglianico
Certified Kosher under Tablet K – Religious Kitchen Supervisions in New York
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