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 Andria, Italy 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.