This curiously packaged cheese regularly produces curiousity as to what it is inside. If the cheese counter is super busy any inquisitor may get the simplistic answer of something like; "Burrata is basically a double cream, fresh mozzarella." While this statement is certainly true there is so much more story behind this sloppily moist cheese.

After "pulling" (term for making mozzarella) a large batch of mozzarella, there are lots of little basmati rice size bits of curd. These bits are already too stretched to be made into balls and is left floating around in the brine.

Burrata was born in Puglia where the culture of frugality allowed zero waste. Therefore toward the end of a batch of fresh mozzarella balls, the cheese maker would save just enough curd to make a few pizza dough shaped discs of mozzarella. Then the tiny little bits of floating curd were gathered up and placed in the middle of the mozzarella disc, which was then fashioned into a satchel. Then fresh cream was poured in and the top tied off.

In case you didn't follow, we now have a thin bag made of fresh mozzarella, filled with tiny bits of fresh mozzarella, swimming in heavy cream. In classic Italian style, something that most would call garbage is re purposed into this gooey magnificence. The pictures you see here were of burrata made at Caputo's. Mark my words, you won't find better Burrata.