As a cheesemonger, it genuinely breaks my heart when someone buys a stunning, fresh burrata from us at Pork Ewe Deli and eats it ice-cold straight from the fridge. If you want that iconic, luscious cream spill and the full spectrum of flavour, you have to treat the cheese with a little respect.
Here are my non-negotiable rules for serving burrata:
-
The 30-Minute Rule: Take it out of the fridge at least 30 to 45 minutes before you plan to serve it. Cold actively mutes the delicate, milky sweetness and hardens the buttery fats, turning that glorious liquid cream inside into a stubborn, solid clump. Room temperature is where the magic happens.
-
Never Cook It: Burrata is strictly a finishing cheese. If you are putting it on a wood-fired pizza or a rich bowl of pasta, always tear it over the top after the dish comes out of the oven or off the stove. Intense heat destroys the delicate stracciatella texture, splitting the cream and leaving you with a rubbery mess.
-
Keep it Simple: Don't drown it in heavy, complex sauces. As a dedicated providore, my philosophy is to always let your quality ingredients shine. You really only need three things: a thick slice of warm, crusty sourdough, a generous pinch of flaky sea salt, and a heavy pour of the most robust, peppery extra virgin olive oil you can find in our Newcastle deli.
Treat the cheese right, and it will absolutely steal the show at your next dinner.