Vito Girardi ‘s family immigrated from Gioia del Colle in the province of Bari, which is part of the Apulia (aka Puglia) region of southern Italy (the heel of the boot of Italy). They started Gioia Cheese Company in Del Monte, California using their deep knowledge of artisanal cheese making. Vito is a third-generation cheese maker whose grandfather pioneered the creation, production, and marketing development of burrata in Southern Italy.
Burrata is made from a stretched disc of mozzarella which is then filled with a smooth mixture of fresh cream and shredded mozzarella, and then shaped into a pouch with a twisted top. The cheese has a rich, buttery flavor and retains its fresh lactic and lemony aroma. It is best when eaten within 72 hours and is considered past its prime after 5 days. The fresh lactic flavors, creaminess, and contrasting textures between the inside paste and delicate rind make Burrata go well with many dish variations.
Marries beautifully with salads, prosciutto, crusty bread, heirloom tomatoes with olive oil and cracked black pepper, or with fresh pasta.
Dishes calling to highlight seasonal fruit or vegetable deliver heavenly results. Try this simple recipe for Black Mission Figs, Honey and Burrata from Simple Sassy Scrumptious.
Never to be wasted, left over Burrata can be ground with olive oil, black pepper and aromatic herbs to produce a delicious and long-lasting spreadable paste, delicious on bread!
