Just got back from a "gastro-tourism" trip to New York. Lots of excellent eating and visits to stores and bakeries, etc. All of the good stores had trays of imported burrata from "Caseificio Antica Fattoria" on display. Lovely packaging in fresh cane leaf.
The cheesemongers at both Murrarys and Citarella were surprised that we had it in LA and had no idea there was a local producer. They were under the impression that they were both the first to have "the next big thing."
On to the gloating.
Tried it twice expecting it to be even better than our local version and was floored to find it far inferior, with a sour, cooked smell and intense, overly latic twang.
Hurray for Caseificio Gioia.