Burrata (Mozzarella Co)
- Producer
- Mozzarella Company
- Country
- United States
- Region
- Texas
- Size
- 3 inch ball
- Weight
- 0.5 lbs
- Website
- www.mozzarellaco.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Semi Soft
- Rennet
- Vegetable
- Rind
- None
- Style
- Pasta Filata (mozzarella-type)
Located in Dallas, Texas, the Mozzarella Company was founded by Paula Lambert in 1982. Paula’s passion for all things Italian was the inspiration for the Company’s creation, although when the company started in the early 80’s, it was somewhat ahead of its time in terms of being able to find a ready market for fresh Italian style mozzarella. However, persistence together with great products really paid off and The Mozzarella Company has grown steadily and expanded over the intervening decades.
Paula’s inspiration to make pasta filata cheeses stems from her love of Italian cheese as well as her frustration at not being able to find fresh Mozzarella in Dallas during the 1980’s. Determined to put this right, she spent time at a small cheese factory near Perugia where she learned to make fresh mozzarella. Paula continues to use the pasta filata cheesemaking skills that she learned in Italy in the production of her range of fresh young Italian-style cheeses.
Upon arrival at the creamery, the milk, which is sourced from Dairy Farmers of America, is pasteurized. Starter cultures are added along with rennet. Once coagulated, the curd is cut both horizontally and vertically by hand with cheese knives, forming small soft cubes and releasing a quantity of excess whey. The curds are allowed to “rest” in the whey until they reach the correct texture. At this point, hot water is poured over them and the curds are stretched and worked with a small paddle until they become malleable, smooth and satin-like in texture. This is the most crucial and skilled part of the cheesemaking process, because there’s only a small window of opportunity to stretch the curd. If the curd is worked before the pH level reaches 5.2, it becomes tough and inferior. However, if the pH falls too low, the curd won’t form into cheese.
Assuming all goes well, desired shapes are pinched off from the stretched curd and immediately tossed into cool water to chill down. One chilled, they are briefly placed into a brine solution. In the production of this particular Burrata, the mozzarella is formed around a lump of sweat cream butter.
Tasting Notes
With a subtle, sour-milk smell, this Burrata has a firm yet slightly creamy outer layer, a sticky surface and a tender, buttery paste. On the palate it is incredibly soft and luscious with a light tang and a sweet sourness. The dissolving interior is reminiscent of homemade buttercream frosting, melting in the mouth and coating the tongue.
Pairings
Pair it with a Prosecco or with a Pinot Grigio.
