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Burrata is the ultimate organoleptic experience of fresh cheese. Step one: take a delicate lump of freshly pulled pasteurized cow milk curd and stretch it into the shape of a coin purse. Step two: fill with dairy gold - fresh sweet cream and ''stracciatella'' or ribbons of fresh curd. On its journey from Vermont this creamy mixture continues to acidify, creating an increasingly tart, gamy flavor. Step three: enjoy with just about anything - oysters and Prosecco are the usual suspects in Puglia. In any case, eat it NOW! This fresh, dainty southern Italian treat will not improve with any more age. As seen in the New York Times

Just the facts

Country USA
Region Vermont
Maker Maplebrook
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Microbial
Age 1-2 weeks
Cheese Type Fresh and Chevre
Wheel Weight 2 four ounce balls
Meet The Maker

Talk about handmade…the folks at Maplebrook create every precious purse of burrata by hand with milk from a small group of Vermont farmers. While they’ve gone from 3 employees to 20 in the last 10 years, the fact still remains…there’s not a machine in the world that can make this luxurious cheese! Their efforts though, come through in every bite.

Burrata zoom

Makes a great cheese plate with...