It’s what’s inside that counts: The Burrata

By Eve R. Green.

Hungry again and craving cheese during a recent visit to the Easton Farmers’ Market, we were drawn to the Foxboro Cheese table to investigate the day’s offerings. Local cheese is sometimes challenging to find, so we were thrilled to see that Foxboro Cheese was not only selling their own products but also an assortment of cheese made by fellow area artisans.


Although there was a temping assortment of cheese made nearby at their Foxboro farm, a Burrata made in Peabody caught our eye this day. Our fresh heirloom tomatoes on our counter at home had been whispering in our ears all morning: mozzarella, mozzarella, mozzarella. Although a burrata is not the same as a ball of mozzarella it was close enough and looked intriguing. We’ve never actually had a burrata so we did a bit of googling when we got home. This is what we found:

  • The name “burrata” means “buttered” in Italian. Does it get any better than ‘buttered cheese’?
  • A burrata was originally created to use up the small bits of cheese created when making fresh balls of mozzarella.
  • A thin pocket of mozzarella is filled with the leftover curd along with fresh cream and then sealed (often times this creates a signature knot).
  • Edible Boston wrote about the creator of our Burrata here, and described it as the “the Ferrari of mozzarella.”

Ok, enough with the virtual experience, let’s have the hands-on experience.

I lifted the cheese out of the brine to place on our plate and it was remindful of a water balloon or stress ball, very soft and supple. Under the pressure of a knife the thin outer shell of mozzarella gave way easily. Oh my, what was revealed was stunning. This cheese is destined for a food scene in the 50 Shades of Grey movie.

Burrata from Mozzarella House.

Burrata from Mozzarella House.

We circled the Burrata with heirloom tomatoes and fresh picked basil and then drizzled with olive oil, sprinkled with salt and fresh cracked pepper. Simple savory perfection on a hot evening.

We had crusty bread to soak up the savory puddle of oil, salt, tomato juice, and cheese bits left on the plate. Yes, you’ll want every drop. Out of bread? Just pick up the plate and lick. It’s summer, it’s allowed.

Eve R. Green believes in local-first and that there are nearly always options of locally-grown and produced food if you search with intention and thoughtfulness. She loves cheese.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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2 Responses to It’s what’s inside that counts: The Burrata

  1. Nancy Brenton says:

    Looks absolutely delicious. Wonder can you get that type of cheese in Australia?

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