(Soft Italian cheese)
Though I attempted vegetarianism once, and consequently further contemplated veganism, a life without real cheese seemed like a life not worth living at all. Though chicken will forever hold a special place in my heart, cheese climbs the ranks as an absolute life sustaining necessity. Burrata, which literally translates to butter, is among one of my favorites. Silkier and softer than its sister mozzarella, but still a tinge sharper and firmer than thickened cream, burrata is defined by its delicate, luxurious nature.
Unlike many of the foods I’ve already touched upon, burrata has fairly modern roots. Originating in the 1920’s, the cheese emerged from the Apulia province of Italy, surrounded by the shores of the sunny Adriatic sea. Like many other Italian cheeses, burrata too was initially prepared using buffalo’s milk. Today, as its popularity continues to grow, the cheese is cultivated from the milking of multiple cows. A pulled cheese, burrata is created by stretching out thin sheets of cooked curd into pouches, which are then quickly filled with copious amounts of condensed cream. With its firmer mozzarella-like outer shell and buttery, stracciatella interior, burrata became sought after for its unique juxtaposition of mixed textures.
Though living in a town encircled by cornfields limits how often I’m able to enjoy this luxurious treat, I think the rarity of it kind of adds to the overall appeal. Still delicious on its own, I find that it personally tastes the best atop slices of crusty bread with a drizzle of olive oil and cracked black pepper.