It needs to be said: It is quite possible that burrata is earth's best cheese.
If you've never tried it, or have never heard of it, allow us to elaborate: Burrata starts out as mozzarella. Milky curds are dipped into hot water, and kneaded into a familiarly-springy ball of fresh mozzarella. But then, mozzarella curd scraps are stuffed into the inside of the ball of cheese, and then they get topped off with fresh cream. The whole package is sealed up by twisting the mozzarella together in a little knot, and this miracle of a cheese is sent on its way.
What does all this mean? It means that when you cut into your ball of burrata, cream that has been hanging out with cheese curds is waiting for you. Those curds are like, "Hey guys, sop me up with bread! Melt me onto pizza! Let us hang out on top of a salad! Do what you feel!" The cheese's exquisiteness means that, for the most part, you want to keep your burrata recipes pretty simple. It is an incredible ingredient that can shine mostly on its own.
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