Fresh Burrata and Burrino at Calandra Cheese | culture: the word on cheese
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Fresh Burrata and Burrino at Calandra Cheese

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

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.