Christina's Cucina

An impassioned Italian Scot sharing how to cook authentically, and travel with enthusiasm.

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Home » Course or Meal » Appetizers » How to Eat Burrata Cheese Like an Italian

How to Eat Burrata Cheese Like an Italian

June 5th, 2013 | 20 Comments

Burrata cheese is a little bit of heaven on earth. If you’ve never tried it, source the best one in your area and give it a try. You can thank me later. 

burrata cheese

Today, I picked my first tomato of the summer.

I held it as if it was a prize I’d won. Even with its blemishes and imperfect shape, it looked fabulous to me, and I knew it would be the best tomato I will have eaten this year. Such a harvest cannot be paired with just any run-of-the-mill ingredient. No, it would have to be something just as exceptional that would marry with this beautiful tomato. I quickly realized that I had the perfect accompaniment in my fridge–burrata cheese!

burrata cheese

Burrata is definitely not an “everyday” cheese. It’s possible that many of you haven’t even heard of burrata cheese before. If so, you’ll have to be sure that is a good quality burrata before trying it. I’ve tasted some pretty bad burrata cheeses, and if I didn’t know any better, those would have been my last.

Think about someone who has never tasted an apple before, biting into a mushy, tasteless apple for the first time–don’t you think they’d decide that they don’t like apples? It’s actually the same with any food, if you think about it.

If you are in the Los Angeles area, you are in luck, because I can recommend the best one I know–it’s made by the Gioia Cheese Company (I find it at most Italian delis). Di Stefano and Franco and Angelo cheese companies in LA are also good.

burrata cheese

In New York? Head to Murray’s Cheese.  You’ll just have to search around if you’re elsewhere, but I can tell you, the Trader Joe’s burratta is not worth buying. 

What is Burrata Cheese?

Burrata is a very soft cheese; it has a fresh mozzarella skin on the outside, which hides a rich, creamy, and flavorful ricotta-like center. It’s difficult to describe, but a food editor of the LA Times had a great analogy: “Burrata is to mozzarella, what foie gras is to chicken liver.” This is why I chose to have it with my first tomato of the summer–it’s a match made in food-heaven.

burrata cheese

Burrata cheese is best eaten plain to enjoy its wonderful flavor. I usually put it on a plate and let everyone help themselves with a little bread, olive oil, sliced tomato (with salt) and basil. That’s all that’s needed for a gorgeous open-face sandwich, too (otherwise known as today’s lunch)!

burrata cheese

My first little tomato of the summer lived up my expectations along with one of my favorite cheeses; it’s a lovely way to start tomato season before it’s even officially begun!

burrata cheese

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Appetizers, Cheese, Gluten Free, Italian, My Rants & Recommendations, Salads, Side Dishes, Vegetarian · Burrata, Cheese

Reader Interactions

20 Responses

  1. Kristin says:
    January 3, 2023 at 1:31 pm

    Thanks for this recommendation. How can I tell if it’s a good burrata cheese before I purchase? How do I distinguish between a bad burrata cheese and my personal taste (in event that maybe I just don’t like burrata cheese)? Are there ingredients I should be on the lookout for?

    I’m in Knoxville, TN, so my options are much more limited than in LA or NYC. (Also, hi! I just moved away from LA earlier this year.)

    Reply
    • Christina says:
      January 3, 2023 at 4:08 pm

      Hi Kristin, that’s such a good question, and unfortunately, I don’t have a good answer. I don’t believe there’s any way to know besides tasting them. Given that it’s not the cheapest cheese, and if you’ve never had one, you have nothing to compare it to, I’d say you’d really have to find someone who is a bit of a burrata nerd and go with their recommendation. You won’t be able to tell from the ingredients as it should really just be a basic milk, cream and rennet.

      I can tell you the brands that I certainly don’t recommend: Trader Joe’s, Bel Gioioso, Primo Taglio, any store brand. The ones I recommend here in LA are Di Stefano, Grande Cheese and Angelo & Franco brands, however, probably not available in TN. Hope this helps a bit, and good luck!

      Reply
  2. Lynne says:
    August 12, 2019 at 7:08 am

    There is nothing like the sweetness of a homegrown fresh tomato. We have loads of then in our garden right now!

    Loved chatting with you over messaging this morning, Christina!

    I have subscribed to your emails. It will be fun to keep a little closer to you and all of your cooking knowledge and inspiration!

    Lynne

    Reply
    • Christina says:
      August 12, 2019 at 7:33 am

      That’s so lovely to hear, Lynne! Thank you, and I’m so envious of your tomatoes! All mine were eaten when they were still green (possums?) UGH!

      Reply
  3. Free Shakespeare in the Park + The Perfect Picnic = Summer in LA! - Christina's Cucina says:
    August 28, 2017 at 3:56 pm

    […] board: pick your favorites! I choose from Burrata, any goat cheese, aged Red Leicester, Jarlsberg, Cheddar, Morbier, and Pecorino Piccante, for […]

    Reply
  4. Burrata and Prosciutto Focaccia: Perfect as a Shared Appetizer, Snack or Delicious Lunch - Christina's Cucina says:
    March 12, 2017 at 9:43 am

    […] different than a typical focaccia that you would probably think of, and it was filled with melted burrata cheese and topped with slices of lovely prosciutto! After my first bite, I knew I’d have to make it […]

    Reply
« Older Comments

Trackbacks

  1. Free Shakespeare in the Park + The Perfect Picnic = Summer in LA! - Christina's Cucina says:
    August 28, 2017 at 3:56 pm

    […] board: pick your favorites! I choose from Burrata, any goat cheese, aged Red Leicester, Jarlsberg, Cheddar, Morbier, and Pecorino Piccante, for […]

    Reply
  2. Burrata and Prosciutto Focaccia: Perfect as a Shared Appetizer, Snack or Delicious Lunch - Christina's Cucina says:
    March 12, 2017 at 9:43 am

    […] different than a typical focaccia that you would probably think of, and it was filled with melted burrata cheese and topped with slices of lovely prosciutto! After my first bite, I knew I’d have to make it […]

    Reply

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as good food is involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and sticky toffee pudding at a time.



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