For weeks I’ve been stalking the burrata wrapped in the green and white packaging and tied, with ribbons. I’ve saw it at Whole Foods today, but my stalking was done at Berkeley Bowl.
I was never there on the day it came in … or I wasn’t going home immediately … etc.
It is delivered at the Berkeley Bowl on Monday, Wednesday and Friday. I bought the last tomatoes for the season on Sunday at Tomato Heaven.
On Monday I made the trek to the Bowl to pick up that just-delivered burrata. It seems that the date might not matter as much as other burrata due to the cream that is used. I had not read this Chronicle article about the burrata until just now when I was Googling to see if there was a website
It says “the Brunos import cream from Italy. American heavy cream, even the richer manufacturing cream, did not produce results they liked. The interior quickly became hard, says Stefano, while with the Italian panna (cream), the filling remains moist and supple for at least three weeks.”
The burrata at A16 is still on my to-try list The best I’ve had was from Ubuntu. This is better than that.
FYI, according to the cheese maker, the sell by date on the package is 21 days from the date the cheese is made. With Berkeley Bowl, check the date. There was still cheese from Friday’s delivery.
However the Chronicle reviewer ate the burrata two weeks after the make date and wrote “In my experience, burrata sours quickly, losing the fresh, sweet creaminess that is its best feature. But the Di Stefano burrata was luscious, with a thin, intact "skin" of mozzarella surrounding dreamy, buttery, cream-laced curds. It was faintly tart but not remotely sour.”
Since mine was just made it was nothing but sweet, fresh creaminess and so very delicate. It is just as good today.
The cheese maker is 18 years old.
A few restarantsthat had it on the menu; Zuni, Spork. Parcel 104
I just finished the tomato and burrata with lovely eggplant parmigana I made from a variety of Italian eggplant from Tomato Heaven. The last official taste of summer.
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