Newsletter - June 2015
Cheese of the Month
Burrata con Crema
We make two styles of Burrata: Our original Burrata is made in the style of Burrino. It is a fresh Italian-style cow's milk cheese made by completely encasing a soft, creamy lump of sweet cream butter with soft, fresh mozzarella, and it weighs 8 oz. Its name comes from its buttery center: burro means butter in Italian. Our Burrata con Crema is a small 2-ounce ball of mozzarella that is filled with creme fraiche. We developed this cheese last year for Stephan Pyles to serve on a big slice of tomato. When cut open, the creme fraiche oozes out and onto the tomato. Both are rich, decadent and seductive cheeses. Both are delicious paired with fresh tomatoes, fragrant basil and a generous drizzle of extra virgin olive oil.
To make our Burrata con Crema, we begin by pasteurizing and then coagulating farm-fresh cow's milk. Once the cheese matures, we pour hot water over the curds and stretch them to become mozzarella. Then we hand-form the fresh mozzarella around one-ounce portions of creme fraiche. The little 2-ounce balls are packed in unsalted governing liquid. When cut open the thick cream in the center oozes out of the center of the burrata. The flavor is fresh and creamy. It is best when served at room temperature.
Recipe of the Month
Burrata atop a Bed of Matchstick Zucchini
4 small Zucchini
4 Marinated Sun-dried Tomatoes
Salt and freshly ground pepper to taste
2 Tablespoons extra-virgin olive oil
4 large basil leaves
4 Burrata con Crema, 2 oz each (or 1 burrata weighing 8 oz)
Cut the zucchini into 1/8" wide matchsticks that are about 1" in length. Cut the tomatoes into matchsticks the same width. Place zucchini and tomatoes in a small mixing bowl and season with salt and pepper and olive oil. Toss to combine. Slice the basil leaves very thinly and add to the zucchini mixture and toss again. Taste and adjust seasonings.
To serve, spread the zucchini mixture on a small serving platter and top with 4 small Burrata con Crema. Drizzle with olive oil and sprinkle with salt and pepper.