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- Vegetarian Rennet
- Age: Fresh
- Cow Milk
- by Calabro Cheese
- United States
If you love burrata, you’ll want to dive in to this decadent, creamy treat. Stracciatella is the stringy, gooey interior of a ball of burrata. These hand-pulled strings of mozzarella are mouthwatering and elastic, with a cool, refreshing lactic tang from the addition of fresh cultured cream. Stracciatella, which comes from the Italian word “strattore" meaning to stretch, is a delectable treat that’s perfectly delicious on its own but even more beloved atop pasta, pizza, or a crusty baguette. Pair with a glass of bubbly for a bite of out-of-this-world luxury.
- This is what fills a ball of burrata—a combination of mozzarella strands and cultured cream
- It's not to be confused with the Italian soup or gelato of the same name
- Stracciatella makes a great spread on a sandwich. It also works as a base for a cheesy dipping sauce with flavorings of your choice mixed in.
- Use it anywhere you'd use burrata or mozzarella: pizza, caprese, pasta filling. Or just drizzle in some olive oil and serve with crusty bread.
- In Italy, stracciatella is most often made with the milk of water buffalo in the southern region of Puglia. It was brought to the United States by Italian immigrants from the region. This version is made with cow's milk.
While harder cheeses can stay fresh for up to two to three weeks when wrapped tightly and unopened, fresh style cheeses are best consumed within a few days. The best thing to do is to keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. If your cheese is packed in olive oil or brine, store any leftovers in the liquid and follow package instructions. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
- After migrating to the United States in 1948, Joseph Calabro and his father Salvatore produced their first cheese in 1953, and Calabro Cheese was born.
- The family made a name for itself delivering specialty cheeses to families and mom and pop grocers across Connecticut.
- To meet a growing demand, Calabro Cheese acquired the Wells River Creamery in Wells River, Vermont, in 1961.
- By 1981, sales were at an all-time high, and Calabro shifted operations to their current East Haven production and distribution center.