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.
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 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.
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 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)!
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!
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[…] Marina didn’t know what all the fuss was about, but then she admitted she’d never tasted burrata before! I was happy that she had the right kind of burrata (a really tasty one) for her first try, and she’s now among the ranks of the rest of us “burrata lovers“. […]
Gorgeous! I could scoff the lot right now.
Haha! I know, Janice! I could eat an entire burrata myself, too! Oh my, it is so delicious!!
[…] selection would have been ‘over the top’ by itself, but in addition, we had a gorgeous Burrata, Heirloom Tomato, Cucumber and Watermelon Salad, with Goat Cheese “Snow” and Salted […]
I adore Burrata and your beautiful photos and elegant presentation have me craving it!
So sorry! Hope you have a shop nearby which sells burrata! :) Thanks, Susan! :)
I started craving for cheese with tomato now afer looking at these pics:)
I hate it when that happens! ;)
Congratulations on the first tomato, it’s beautiful and perfect with the burrata, LOVE that cheese. Gorgeous photo’s too!
Thank you, Suzanne! ;)
Wow! What a gorgeous presentation! My daughter just made Burrata cheese from scratch … she is so proud of it! I’m urging her to make more so I can sample it!
Thank you, Susan! Oh, my! Homemade burrata! What a talented daughter you have…yes, I’d “urge” very strongly if I were you!
This looks fantastic! I am big fan of the cheese! Thanks for sharing this with us and thanks for stopping by my blog! Hope to see you again soon!
Cynthia at http:;FeedingBig.com
Thank YOU, Cynthia! I love to hear when people already love burrata! :)