For this edition of the Cheese Corner, I thought it would make sense to have summer cheese because it is June. I bring you Burrata.

Burrata is made in the heel of Italy using fresh milk from the buffalos that roam the plains of Apulia. 

The way this cheese is made is very unique. It involves artisans reaching the perfect texture through how it feels and experience.

Burrata is made with either pasteurized or raw milk in large vats filled and heated so that only rennet slowly curds the milk. After curds are formed, they are dropped into hot whey. The whey is mixed with the curds until a flexible paste is formed. The workers use their hands to spin the curds, weaving and pulling them until they spin like stretched curd cheese. When they get the texture they want, they form a soft pouch. The pouch is packed with shredded strings of mozzarella and creamed cheese before being knotted shut at the peak. Burrata has a much more evident flavor in its early stages, so you can enjoy it within a day or two of making it, as waiting too long can dilute the flavor and texture.

This cheese is the perfect balance of flavors, with a soft shell wrapped around a creamy interior that offers a mix of flavors and a creamy consistency. When you cut it open, the creamy interior seeps out of the center like lava. It is soft, smooth, and fresh. It has a unique profile and a delicate palate.

This is at the top of my list for summer cheese. I eat this with salami, crackers, and in a sandwich. It has an amazing taste when it is eaten with bread-like foods and in a salad. I think the best way to eat this cheese is with oil and salt. Just put it on a plate, cut it, and add oil and salt. Enjoy!