Burrata - Food and Travel

Burrata

If this is a cheese you have not yet tasted - please put it on your must-try list. Burrata is basically mozzarella wrapped around a creamy filling.

Each little pouch like ball breaks open to reveal a soft buttery interior and it is equally good as the centrepiece of a salad, as it is served on an antipasto plate or cheese board.

This product is made in Sydney, and this is how the producers, La Stella Latticini describe it:

The pearly white of the buffalo mozzarella just made, soft and ripe, ready to become the centrepiece of the dinner table. We take pride in making in Australia a product that can rival the best imports. The secret is that we draw on the same artisan tradition that has produced the best latticini in the world - a tradition born South of Naples which now continues in Sydney.

This tradition, married to some high technology equipment and to the careful selection of the best buffalo milk available, makes La Stella Latticini Australia’s newest small cheese making plant - entirely devoted to making mozzarella di bufala in a range of sizes and formats as well as smoked scamorza, caciocavallo and other soft and semi-soft cheeses. Plus, something that’s completely new for Australia... ricotta di bufala. Ricotta has been available in Australia for as long as there have been Italians, but it’s normally made with cow milk. Ricotta di bufala is tastier, but still light on calories.

The company is proud to announce that its burrata has won Gold at the 2015 Sydney Royal Cheese & Dairy Produce Show. Cheese and dairy products have a long history with the Royal Agricultural Society of NSW, with a tradition of competitions that stretches back more than 150 years and is one of the most prestigious and competitive events in the dairy industry.

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