Burrata

This is one of the most delicate fresh cheeses to have been developed in the last eighty years and, thanks to the family in Puglia that have created it, it now supports a whole cottage industry. It is similar to mozzarella although slightly creamier, being a soft ball made up of layers of cows’ milk cheese. It should be eaten within 24 hours of being made. This full-fat cheese is eaten as a dessert, served with a little salt, pepper and sometimes a little extra-virgin olive oil.