Description
Characteristics: A round, bag-shaped, spun-curd cow's milk cheese, hand-produced daily. Inside is Stracciatella, made from shredded mozzarella and cream.
Flavor: Fresh, delicate, slightly sweet.
Texture: Soft and silky, the thin outer layer recalls the texture of mozzarella, and its creamy interior with strands gives it its characteristic personality that distinguishes it from other fresh cheeses.
Region: Province of Buenos Aires.
Ripening: Received fresh every week.
Pairing: Whites aged in barrels, such as Chardonnay , are a good choice. If we prefer reds, the ideal is a smooth one, with little colouring matter, such as a Pinot Noir or Sangiovese.
Cutting: Make 4 cuts at the top to obtain 8 wedges of burrata.
Storage: Refrigerate until consumed.
Presentation: In a container with a lid, immersed in its own serum.