WINNER OF THE 2018 GREAT TASTE AWARDS:
We are proud and humbled to announce that our Burrata has won a star in the prestigious 2018 Great Taste awards competition. Our award-winning burrata has been described as having "a beautiful porcelain white appearance and smooth outer texture with an oozing, creamy middle. It has a long, lingering flavour with lactic notes and hints of acidity as well as being gorgeously rich and creamy.". We have also been judged as having a burrata with "the correct density between the inside and the outside". And "pure white and glossy with a creamy texture on the palate" or "inviting with a pristine shiny surface. The cheese is soft, creamy, indulgent, well balanced with a good level of seasoning."
ORIGINS AND CERTIFICATIONS:
We stock traditionally produced burrata that is made by a small cheesemonger in Noci, in the Puglia region, very close to Andria, which is the core and signature location for burrata production. Deliziosa is the name of the producer, which still nowadays preserves the old techniques to have an outside harder shell of mozzarella-like cheese and an interior creamy taste. We receive our Burrata twice a week, on Mondays and Thursdays.
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop the familiar stretchy strings (pasta filata), then shaped in whatever form is desired.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. The finished burrata is traditionally tied to form a little brioche-like topknot.
No preservatives. Burrata has a thin-spun casing and soft, buttery centre of fresh cream and unspun mozzarella curds. The result is a creamy cheese with a hint of acidic sweetness.
HOW TO PRESERVE:
ON YOUR TABLE:
We advise to have burrata with toasted bread, perhaps with a hint of extra-virgin olive oil, or salt if you prefer, however it is generally consumed on its own or with datterini tomatoes, hams and salami and as a taste of antipasti.
WHICH ONE TO CHOOSE?
Burrata is a cheese that is well known in the UK and has its own stance and independence. This is our larger version, the 250g one, we also have a 125g. However, very few burratas in the UK are actually from Apulia. We have a top quality one, with its distinctive taste.
If you like burrata, we also suggest you try our signature product, the Mozzarella di Bufala DOP/PDO.
Choose the 250g (2 mozzarella balls weighing 125g each) or 500g (4 balls) Buffalo Mozzarella from Campana DOP if you want a real and unique treat, just like you would find it in Italy. The delicacy bocconcini 500g has smaller mozzarella balls, perhaps for your antipasti or aperitivo. A treccia, instead, is a plaited real treat for those of you who are perhaps having a larger dinner party or want to enjoy a luxurious and unique "piece of art" on their table!