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May 7, 2007 06:54 PM

Mozzarella Cheese Company - Dallas

I was over at Central Market this afternoon and was astonished to see burrata by the Mozzarella Cheese Company. So, I picked it up, anticipating something heavenly.

Gotta say, I was disappointed. I've never had burrata before, but I'm pretty sure it's not supposed to be mozzarella surrounding a hunk of butter. That's what the Mozz. Co. burrata is. It's a bit strange, and unsettling to eat butter with fresh tomatoes, but I did it, because darn it, I'm not wasting the 12 bucks I spent on it.

I'll be more than happy to try more of their other cheeses, but I'm sad to say that this burrata was not burrata at all.

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  1. Are you sure it was butter and not possibly over whipped cream "near butter"?

    3 Replies
    1. re: irodguy

      I'm almost positive it's butter. It's yellow, like butter. Has the same consistency. When I look at pictures of burrata on the internet, it looks nothing like what I have here, with the exception of it being a white ball. The interior most definitely doesn't look the same.

      Here are the ingredients: cows milk, mascarpone cheese, butter, cultures, rennet, salt.

      1. re: QueenB

        Hmm, I am suprised that Paula would do something "not right". You might want to shoot her an email @ My guess is that she would appreciate the input.

        1. re: irodguy

          I am definitely going to do that. I tried through their website last night, but it kept going directly to Microsoft Outlook, which I don't use as an email program.

          Am I the only person who has tried the burrata? Do I have it completely wrong? I'm going to post some pictures here later today.

    2. I've had burrata and it doesn't sound like you describe. To me, it was like a very moist, creamy type of cheese. Very soft & fresh. I had mine on a baguette w/ tomato from a cheese shop in Amsterdam and it was heavenly. Sorry you had such a bad experience! I've been looking for burrata here and haven't found it yet, I never saw it at Central Market before (which apparently might be a good thing).

      When doing a search for burrata, I came across this link from The Cheese Diaries, which talks about the Mozz. Co. burrata & states that they thought it was weird that marscapone is the second ingredient listed on the package.

      1 Reply
      1. re: lckeating

        I saw that as well.
        I'm going to take a few pictures when I get home from work today (my batteries needed a recharge, so couldn't do it yesterday). I'll post them here and see what you guys think. I did write the Mozz. Co an email yesterday asking about the product, since it does not appear on their website. Haven't heard back yet, but will let you know when I do.

      2. burrata: "with butter". (the italian word for butter is "burro".) in italy, burrata is served with bread (not tomatoes?) as a sort of spread. there's like a node of butter in the center. you spread it over the bread and cap it off with the mozzarella.

        the burrata that i've purchased from Mozzarella Co. had a center of butter mixed with a bit of mascarpone cheese to make it nice and creamy and spreadable.

        I guess i'm a little puzzled about the nature of your objection to the Mozzarella Co. product.

        i have to agree with irodguy: Mozzarella Co. pretty much always "gets it right"

        5 Replies
        1. re: teegee

          I didn't read the ingredient list on the back before buying it. However, the ingredients on the front of the package (listed by the Mozz. Co) don't list the butter or the mascarpone. However, the ingredients on the Central Market label do. So, which is correct?
          I assumed that the burrata that Mozz. Co. made was the same as the burrata I have heard about, which has a center of thickened cream and mozzarella curd. My bad for assuming I guess. If I would have read that other article at cheese diaries I probably wouldn't have bought the burrata and would have gone for a scamorza or another Mozz. Co. cheese.
          I don't see how what I served it with made a difference. There are plenty of recipes out there for burrata and tomato salad. I've seen it eaten that way on television as well. I just want to know if maybe I got some bad cheese, or if it's supposed to look like this. Because it isn't what I expected, and it doesn't look like any other pictures that I've seen on the internet. I'm sorry that I'm disappointed in the product and I believe it's misleading to call it burrata, when it doesn't seem to me that that's what it is.
          I'm sure Paula makes lots of other great cheeses and I'm more than willing to try them all. I'm just disappointed in the burrata. :-)

          1. re: QueenB

            hey queenB, i amended my original comment

            no apologies necessary. just trying to get to the bottom of this cheese caper

            the burrata you describe (with the thickened cream) also sounds yummy. but i think what paula is doing is a very authentic product.

            butter and cream are such close cousins!

            1. re: teegee

              From Wikipedia:

              "Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it a unique soft texture.
              When making Burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream (panna) before closing. "
              The name Burrata means "buttery".

              Here are a couple of photos of burrata
     (scroll down a bit


              I've attached photos of what mine look like, along with the labels. It's hard to see but the Mozz. Co. label reads "Pasteurized Milk, Cultures, Rennet, Salt". The Central Market label (which really didn't come out well) reads "cow's milk, mascarpone cheese, butter, cultures, rennet, salt".

              Clearly there is a difference between what I've read and what I got. I'm not trying to argue with you, just trying to make it clear how big of a difference there is.

              1. re: QueenB

                If it makes you feel any better, the burrata I had in Rome a couple of years ago was basically mozz with a lump of butter in the middle. Im not sure there is a canonical burrata. The most important thing is to get it really fresh, otherwise it wont have any creamy milky quality.

                1. re: jen kalb

                  Wanted to toss this conversation to the top, because I dearly love the Mozzarella Cheese factory. i remember years and years ago when the owner had a small stall at the farmers market in Dallas, selling her mozzarella out of ice chests that I assume she made at home. My conversations with her inspired me to make some of my own cheeses. Certainly mozz since its INCREDIBLY easy and fast, but I have enjoyed making farmhouse cheddar, blue cheese, Swiss and others. What Paula has done to the cheese market is incredible.

                  On the topic of burrata, I might add that after 48 hours the cheese made traditionally is basically not considered servable. I have not tried hers, but I can imagine it is a proper version made to last longer to be sold at such outlets as Central Market.