I like fat. One reason I enjoy cheese so much is because I’m a fan of smooth, artery-clogging fattiness.
So this post, with its punchline of “Mozarella soaked in Cream” really caught my attention”
I don’t go as gaga over burrata as some do. Although I certainly enjoy its mild, creamy character, I’m not sure that its so elevated above regular fresh Mozzarella that its worth the extra bucks. However, making my own Burrat-a-like sounds like a fantastic thing to do when regular old fat amounts just won’t cut it.