Burrata is an Italian cheese, made with fresh mozzarella stuffed with cream. It has a soft texture, almost like ricotta in places, and tastes like cultured butter would taste if it were cheese. I first tasted it on my last trip to A16 two years ago, and then bought a $10 tub of it to show the folks at home. At its best, it’s meltingly tender and creamy, almost sweet.
We’re cooking at home more, and buying expensive artisanal cheeses never less, so I’ve started buying Trader Joe’s Burrata. At less than $5, it’s half the price of the super-good stuff.
TJ’s Burrata does not taste like premium burrata. On its own, it’s relatively one-dimensional, and the creamy parts especially don’t have that much flavor (I’m not convinced they’re full-fat). It’s tangier than the other varieties I’ve tried.
Its structure — balls of curd-and-cream-filled mozzarella — doesn’t hold together as well as the more expensive cheese does. As evidenced in the picture at right, slices have a tendency to explode.
I do stack the deck in its favor, however. I slice it thickly, drizzle it with olive oil, cracked pepper, and coarse salt, and let it warm to room temperature before serving. I serve it with really fresh salad greens and, if I’m feeling frisky, baguette toasts. Under such ideal conditions, it’s quite good.
Further reading:
Of Milk and Silk [LA Times}
Cheese Course: Burrata [Slashfood]
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