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Burrata cheese

I'm looking to make a recipe this weekend that calls for burrata cheese. I've never seen or heard of burrata cheese before.

Has anyone purchased or seen this type of cheese in San Francisco?

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    1. re: Chubby

      And rightfully so -- it's quite delicious.

    2. It's a very fresh cheese -- I saw it recently at Cowgirl Creamery in the Ferry Building.

      1 Reply
      1. re: Ruth Lafler

        Great, I can go pick some up there. Thank you!

      2. Call A. G. Ferrari...sometimes it's available...many locations in SF.

        1. Substitute fresh mozzarella.

          You can get burrata at Cowgirl Creamery, until they sell out, but there's no reason to spend big bucks on burrata unless you're going to eat it plain.

          3 Replies
          1. re: Robert Lauriston

            I do plan to eat it "plain" with heirloom tomatoes, basil, olive oil, and S&P using Suzanne Goin's recipe from "Sunday Suppers at Lucques." So it seems I should get the real cheese to experience it, as I'm assuming it must have a unique taste or else it would just be a regular caprese type salad.

            To bring it back to San Francisco, sounds like I should call Cowgirl Creamery to see if they have it in stock if they sell out.

            1. re: celeste

              Whoever you choose, ask when it was ordered. I know A.G. Ferrari thinks the burrata keeps just fine for up to a week. Fresher is better. I'd ask at Cowgirl when they recieved the current shipment. A16 gets it flown in daily from my understanding. Even though it is a restaurant maybe they would allow you to buy some cheese alone if you ask.

              1. re: celeste

                It has to be super-fresh. Find out what day the delivery comes in and eat it that day. Or try it first at A16 so you have a standard to judge by.

                It's not a unique taste, just a very superior fior di latte in both flavor and texture. When I lived in a small town outside of Rome the only fior di latte I had that was as good as Gioia's would come in on the morning train from Naples a few days a week and sell out in an hour or two.

            2. in LA, you can find it at Whole Foods and most cheese shops. I'd check out WF up there to see if they have it. It's addicting!!! I've not been able to go back to regular mozzarella since trying it last year. Little bit of peppery Tuscan olive oil, fresh basil, and a juicy tomato--food of the Gods!! Seriously, I could just eat that for the rest of my days...

              1. You can also get Burrata at Rainbow Grocery; the last 3 times I've looked it has been packed 1/2 week previously and I've passed on it.

                Call ahead wherever you decide to get it and see when it was packed/produced, and ask if they have fresher stuff in the back. It goes from extraordinary to somewhat gross over the course of perhaps 5 days.

                As for that cookbook, it's currently our favorite by far. Everything we prepare from that book is wonderful.

                1. BiRite on 18th now has fresh Burrata!

                  1. Cheese Plus on Polk also carries it.

                    1. Hi Celeste,
                      I called Gioia a few weeks ago, in search of the freshest burrata possible. This is the LA based company that ships to A16 and also supplys Cowgirl Creamery.

                      They were really nice and offered to ship cheese to me next day delivery, but it was, ah $65 in shipping for sat delivery (only $5/lb for the cheese, a big savings vs. $12.50/lb at Cowgirl but I wasn't buying enough to justify the shipping).

                      They told me that if I was eating the cheese on Saturday, I should be ok with the cheese that they ship to Cowgirl on Thursay for Friday delivery (same schedule as A16). i was a bit nervous that the cheese wouldn't be as fresh on Saturday given it was produced Wed and went to Tomales Bay distributors en route to Cowgirl, but the cheese was EXCELLENT on Saturday. We even ate the 2nd pound on Sunday-still good but I'd say that would be pushing it.

                      By the way, Cowgirl lets you place and pay for your order over the phone, so you don't have to worry about them running out.

                      2 Replies
                      1. re: laaronson

                        Wow, thanks SO MUCH for this detailed info. I'm a little worried about what to do as it's for dinner on Sunday. I guess I might just "push it" since you said it was still good and it would be nice to order in advance and know I'm going to have it.

                        And it seems like if a bunch of hounds ever wanted to go in together on a direct, non-Saturday delivery of several pounds of it, it would be cost-effective. I'm just saying. ;-)

                        1. re: celeste

                          The cheese you get on Fri. will be fine on Sun. as long as you don't open it and you keep it in the fridge. It seems to deteriorate quicker once it is cut into. I always make sure there are enough people to eat it all at once because it's no as good the next day. Enjoy!!

                      2. Sold at Cheese Board in Berkeley as well, just happened to notice it last Saturday.

                        1. saw it at whole foods in san mateo yesterday!

                          1. Ohhhhhhhh, Burrata ... when a triple creme just wont do.

                            Yeah, CheeseBoard seems to have it more often than before.

                            They dont always have it. I believe it is likely
                            to come in on Thr ... so try between Thr and Sat.

                            As with their fresh mozz, they have a few types ...
                            some from SoCal and from some Italy.

                            And they are often willing to chop one "burrata unit"
                            in half ... that is one of the great accomodations of
                            the Cheejboard.

                            I believe they sometime have a truffle flavored one but
                            I have not tried that ... has anybody else? Is that an
                            exciting and delectable option or better to stick with
                            Purity of Essence?


                            1 Reply
                            1. re: psb

                              I love truffles and I love burrata, but that sounds like an awful combination to me.

                            2. Several distributors have started carrying the quite good domestic cow's milk Burrata from Gioia in Los Angeles.

                              It's delivered at least twice a week to my shop in Alameda, and I've seen it at several stores in the Bay Area (Pasta Shop, Cheese Plus, CheeseBoard) on my monthly rounds of what's on at other shops.

                              it comes in 1.5 oz rounds as well as 16oz balls. expect to pay between $3-4 for the small rounds, and $12-17 for the large ones.

                              The shelf life on Burrata is about 10 days MAX after manufacture, so be sure to ask your cheesemonger when it arrived.

                              As far as truffled Burrata goes, I;ve never seen it, although Ital Foods (a local distrib) has truffled Bufala Mozz available on special order. it's quite expensive, but very nice.

                              1. It's a very soft, very expensive mozzarella. I wish you would describe your dish. Perhaps give this subject a spin on the home cooking board. I frankly feel a good fresh mozzarella would be just as good in most recipes and it will be a lot easiler and less expensive for you to find and purchase. I got lovely fresh mozzarella at the Berkeley Bowl - and, unlike burrata, it was very reasonably priced.

                                There's a scene in the "Sopranos" where the wives are eating lunch at Vesuvio and Artie, the owner who's always annoyingly shmoozing the customers, insists on giving the ladies burrata instead of the "hot antipaste" which was what they really wanted to eat. When he's out of earshot one of the women whispers, "What's the big deal, it just tastes like mozzarella. I want my hot antipaste!"

                                1 Reply
                                1. re: niki rothman

                                  That is a great Sopranos story. However, I did find and use the burrata and I think it's far superior to fresh mozzarella in the raw state - the tender texture and more milky flavor was impressive. It was just an heirloom tomato salad recipe from the Sunday Suppers at Lucques cookbook. I would definitely use fresh mozzarella in a pinch without hesitation, but I was happy to finally find and taste burrata.

                                2. I just bought a "ball" of burrata at Farmstead Cheeses and Wines in Alameda. Was also offered a taste and it's wonderful. Will be used like others, heirloom tomatoes, basil, EVOO with dinner tonight.

                                  1. FYI: Buratta is back at CheeseBoard ... they had about a
                                    dozen balls, one of which is now on my kitchen table, late
                                    yesterday. This is the imported stuff. $10 for the blob,
                                    but they'll halve it probably, although for something like
                                    this, that is a bit above and beyond the call ... and you'll
                                    be punished with regret when it's all gone in 3 gulps.


                                    Two hours later ...
                                    BTW, has anybody tried spreading Brillat Saverain on good
                                    tomatos? I think the combination of creaminess and saltiness
                                    works well. [I am appending this as I ate all of my burrata
                                    and ended up with 1/3 of a tomato left over, so tried a variation
                                    on a theme. I actually am going to go to gym now.]

                                    1. Re: storage - I work at a restaurant in Seattle that gets the Gioia fedexed weekly. We keep it in the walk-in between plastic bags filled with ice. This keeps it fresh all week, as far as I can tell. Keep cold, very cold!

                                      1. Bryan's Market (the larger grocery store, not the smaller meat/fish market) on California Street carries Cowgirl Creamery Burrata on Thursdays, Fridays and Saturdays. It's in the cheese/olives case against the California Street wall just past the freezer area with homemade stocks in it. It's exceptionally good.

                                        2 Replies
                                        1. re: lifesgood

                                          Cowgirl Creamery does not make burrata.

                                          1. re: Robert Lauriston

                                            it's gioia at bryan's. it's about $14.50 for the 1 lb 'blob', so pricier than cowgirl, but a good option if you live nearby. the person i asked was not sure how often it was delivered or on which days. i didn't know you could look on the label for the date, so didn't look for that.

                                            it is great w/a salad of tomato, grilled bread chunks, grilled shrimp (or lobster or crabmeat), arugula and either corn or peas, whatever you can find fresh at the time. (this is kind of recreating a salad from bar crudo).

                                        2. We picked up a container of Gioia this afternoon (Sat, 8/26) at Rainbow for $11.99. Label says it was packed 8/24. Had it with a variety of wonderful heirloom tomatoes ($3.99/lb).

                                          1 Reply
                                          1. re: Jeff

                                            Good to know; it looks like Bryan's, Rainbow, and Cowgirl Creamery are all getting a Thursday shipment from Gioia. Rainbow used to (and maybe still does) carry imported Burrata from Italy, but to my taste the Gioia beats it hands down due to the very short shelf life. I'm not talking about spoilage so much as changes to the flavor, since this is such a delicate fresh cheese.

                                          2. Celeste,

                                            I just had burrata for the first time at Luca in Carmel. The manager is from, I believe, Napoli and he serves it very simple: cheese on a plate, drizzled with olive oil, and served with very thinly sliced, buttered, toasted baguette. It was divine!

                                            I read many comments here about people using it in a caprese recipe, but I can't imagine eating this cheese with tomatoes after having first had it this way. It's so delicate that I'd fear that the tomatoes would overpower it's subtleness.


                                            1. I bought it yesterday at Cowgirl Creamery and yes it is amazing! I had bought an Heirloom tomato earlier in the week that I served it with. Cowgirl said they get it in on Thursdays and sell out rather quickly. It is only good for a few days maybe 3-4 at the most. But it is definitely an experience and very different than fresh mozzarella- much creamier. I just found a pasta and spinach recipe on EPI.com that also uses burrata, I think I will try that this evening for dinner.

                                              1. I'm eating (at this moment, actually) burrata that I got at the 24th street cheese shop this weekend - I had it at Boulevard, and they recommended 24th st for buying it.

                                                2 Replies
                                                1. re: lameige

                                                  I almost hate to spill the beans on this one, but if you guys ever want incredible Burrata call La Ciccia and see if they have any, if not ask for the name of the distributor who gets it for them. As good as Burrata from Gioia is, the stuff La Ciccia gets shipped from Italy is markedly better. Based on how much I like Gioia Burrata I was surprised how supeior the freshly imported product can be.

                                                  1. re: Tyler McClellan

                                                    the problem is that all burrate has a seven day shelf life, and that even with the most concientious and speedy importers, it can take up to four days to get the cheese from the producer to the cheese store. then it has three days until it gets sour.

                                                2. We ordered burrata from igourmet.com. Theirs is imported from Italy. Obviously it is not as fresh as Cowgirl Creamery but it is the real deal.