I heard rumors a while back that a company in CA was making good burrata, but I couldn’t find it here in the Northwest until this summer. Burrata is infinitely better when it’s fresh, and we’re lucky to have a single cheese shop in Portland that brings fresh burrata in every week. Last summer they brought in Italian burrata only; this summer they’re alternating between Italy and CA. I was momentarily stunned to see that the Cali burrata was twenty bucks, but then I realized that it was for a full pound.
That’s about 8 oz. in the picture. Shiver me timbers… this stuff is delicious. It’s made by a cheese co. called Gioia, and it’s every bit as good as the Italian stuff.
Had some in San Diego last Friday at a friend’s house. It was amazingly good, creamy and mozzeralliiiiiiiiiiiiiieeeeeeeeeeeeeeeeeyyyyyyyyyyyyyyyyyy, it was served with a bit of pesto on top of the burrata in a caprese salad. Not sure the source, it came from a restaurant food supplier. I’ll inquire.
Gioia is indeed delicious stuff!! Someday I want to drive down to the factory in El Monte and get freshly made stuff. I get mine from a local Italian deli on the days they get shipments from Gioia.
Burrata (just like fresh mozzarella) is mild in flavor, but what was weird about the texture? It should have different textures inside and outside-- the outside should look pretty much like any other fresh mozzarella, but the inside should be more milky and oozy.