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Fresh Burrata and Burrino at Calandra Cheese


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Burrata and Burrino. One, mozzarella stuffed with cream and curd, the other, aged mozzarella (aka provola) stuffed with…wait for it…butter. Don’t you wanna snack on that? If  you’re in NYC, head north to The Bronx and stop by Arthur Avenue’s Calandra Cheese, where they make both varieties in-house. Find their Serious Eats review at the link below.

In place of a hidden pouch of curd and cream, provola (aged mozzarella) is stuffed with butter. The rind here is chewier and saltier, much more appealing than the burrata. The butter inside is solid but soft, creamy, and obviously buttery. Kill two birds with one stone and smear the butter on some crusty bread as you chew your way through the provola rind. Not a bad way to start your day.

Read more on Serious Eats

Photo by Chris Crowley

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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