All hail burrata.
Until fairly recently, burrata was unknown outside of its native region of Puglia, but there are now several importers who bring it to the U.S.. Importing it is not a simple process, however — burrata is highly perishable and must be eaten within a week of being made or it will dry out and loose its unique, fresh flavor., burrata is purchased from a company that picks the cheese up at the airport and rushes it to the store on the same day it's released from customs.
On the West Coast, flying burrata in from Italy is a bit more of a challenge — it often takes so long to get there that it's no longer fresh. But , based outside of L.A., makes a local version that's supposed to be fantastic. It's available from many cheesemongers in L.A. and San Francisco, and has become a trendy item on West Coast menus.Traditional Pugliese burrata is wrapped in the leaves of a leek-like plant. Though these days it's enclosed in plastic first, the leaves are still included as indicators of freshness — if they're still green and soft, the cheese is in its prime.
In Italy, buratta has no season, but in the U.S., you're more likely to find it in the summer, as the cheese is the perfect accompaniment to quintessential summer combinations. One of our favorite ways to eat burrata in the summer months, for example, is to pair it with intensely ripe tomatoes, a few leaves of basil, a drizzle good of olive oil and balsamic vinegar, and a sprinkling of sea salt and freshly ground pepper.
Many U.S. stores stop stocking burrata in the winter because they can't sell it quickly enough to keep it fresh. Enjoy it while you can, then, in the summer months before it disappears from stores. Slice up some of the last tomatoes from your garden or local farmers' market, cut into the burrata to let the creamy curds spill out, and dig in.
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