Truffle Burrata Mezzelune with Lobster Tails
A rich, buttery pasta with truffle cheese and lobster
Lioni Truffle Burrata
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- Pasteurized
- Vegetarian Rennet
- Age: Fresh
- Cow Milk
- United States
- ApproachableAdventurous
- SoftHard
On its own, burrata is velvety, curdy, and rich. Add in black truffles and that creamy goodness gets matched by flavors that are just as luxurious in a completely different way. Creamy meets earthy. Sweet encounters nutty. Together, they create a balanced bite. Produced with Lioni Latticini’s care and craftsmanship, this remarkable merging of cheese and truffles is even more magical when paired with the fruitiness of a merlot.
“Eating Truffle Burrata to me feels like the height of culinary luxury. On a Saturday night I like to kick back, add a glass of Prosecco to the mix, and feel like I’m at a 5-star restaurant without ever leaving the comfort of my couch.”
Pasteurized Whole Milk, Cream, Starter, Cheese Cultures, Vegetable Rennet, Salt And Truffle (Tuber Aestivum Vitt). Contains Milk
Allergens: Milk
- To make burrata, producers first follow the same steps they would when making mozzarella—which culminates in stretching the curds by pouring boiling water over them. For truffle burrata, those stretched curds are then formed into a pouch that’s filled with a blend of cream, truffle, and fresh curds. Finally, the pouch is sealed, keeping that rich mixture inside and creating that dumpling shape.
- Burrata is best eaten fresh, at room temperature—it is not a cheese you would want to cook with because you would lose its silky, creamy interior. The best applications are the ones where the cheese is the centerpiece of the dish—over a green salad, with grilled fruit (like peaches), on top of a pizza (after it’s cooked), or by itself with some sea salt, a drizzle of balsamic vinegar, some olive oil, and a hearty slice of fresh bread.
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!
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