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DEL.ICIO.USWhat About Burrata?
The Atlanta Journal-Constitution
I’ve noticed burrata at several restaurants I’ve dined at lately.
Problem is, the cheese I’m eating seems more like mozzarella stuffed with cream than this incredible specialty from Puglia (the “heel” of Italy’s boot). The difficult process of making it is similar to mozzarella and involves heating cow’s milk with rennet until it coagulates, then breaking it up to release the whey. After the curds are boiled, they take on the shape of strings (called lucini). Traditionally, the cheesemaker actually blows a pocket into the lucini, similar to a glassblower blowing glass. This pocket is filled with more curds and cream, tied off, then wrapped in trademark asphodel (leek) leaves — their bright green color an indication that the cheese is still fresh.
The cheese, when pierced, should ooze an irresistible cream.
In the United States, burrata us usually served as mozzarella pulled and shaped around curds and cream, then shaped into the cheese’s characterisitic ball.
Who’s tried this wonderful cheese? Have you tried it someplace here, or in Italy? Could you tell a difference?
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