The article explores the distinctive qualities and appeal of burrata cheese, highlighting its creamy texture and unique characteristics compared to other cheeses. The author shares their personal experience with burrata, noting how previous limited exposure led to misconceptions about its uniformity. Through a taste test of various brand offerings, including one made from water buffalo milk, the author discovers considerable differences in taste, texture, and quality, ultimately concluding that burrata's unique nuances make it a standout cheese for any meal.
Despite my aggressive fascination with cheese, my burrata shopping experience is somewhat limited. Before tackling this taste test, I had probably only tried three or four different store-bought burrata cheeses and figured there wouldn't be that big of a difference between them.
The Italian cheese is sort of like a mozzarella-ricotta hybrid - but heavier on the cream - which is secretly hidden inside the round mozzarella ball. On the surface, burrata looks like nothing more than your average ball of fresh mozzarella, but when you carefully slice into it, a rush of cheese curds bathed in cream oozes out.
While the majority of these burratas wowed me, they each had a wildly different texture, consistency, and even appearance, which allowed me to rank them from worst to best.
This creamery famously does it just as the Italians traditionally did when making mozzarella di bufala. Buf uses buffalo milk to create its decadent burrata, which many argue is the superior choice to cow's milk.
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