Burrata starts as mozzarella and ends as something better. A pouch of hand-stretched pasta filata is filled with stracciatella — ribbons of curd soaked in fresh cream — creating a delicate, milky shell that gives way to a rich, buttery center when cut. The flavor is clean and sweet with a gentle lactic tang. Best enjoyed young, within days rather than weeks.

This is the cheese you build a summer evening around. Split it open over ripe tomatoes with good olive oil, flaky salt, and torn basil — dinner's basically done. Or drape it over grilled bread, pair it with prosciutto and stone fruit, or drop it onto warm pasta and let the center do the saucing. Just serve it at room temperature: cold mutes the cream, and the cream is the whole point.

25 grams (4.41 oz)

Country: Italy
Milk: Pasteurized cow's milk
Rennet: Vegetable