At long last, winter seems to have subsided enough for us to safely tuck our long underwear away for another year. Don’t quote me on it, but on this mild and lovely Monday morning, it seems like it might actually be true!
So what does that mean in seasonal cheese speak? Burrata, that’s what! We’ve been holding out for what seems like forever, waiting for the steady glow of springtime (as opposed to the occasional flicker) to bring back one of our favorite warm weather cheeses… Burrata may have been invented in Italy, but America (or Philadelphia to be more specific) is closing the gap fast with rich, creamy, freshly made burrata delivered to Saxelby Cheesemongers each and every week.
Made from stretched mozzarella curd that is formed into a pouch, then filled with ricotta and pure panna (Italian for cream) before being closed up and bound with fresh leeks, burrata is just the thing to top your table this spring and summer. At home with pretty much any flavor out there, don’t be afraid to mix things up and try out some accompaniments that tickle your fancy… honey, truffles, ramps, pesto, figs, asparagus, peas, tomatoes, cured meats, tapenade, freshly cut herbs, or just plain old olive oil, salt & pepper will all do the trick quite nicely. I’ll take a freshly made burrata over long underwear any day…
A Day A-Whey: Peconic Pearls
Saturday May 7th, 8:30 am to 7:00 pm
There are still a few seats left on our Day A-Whey trip to Bedell Cellars and Peconic Land Trust. Don’t miss this chance to sip some fine wine, sample local oysters, and of course, munch on farmstead cheese! For tickets visit saxelbycheese.com
Cheese on the Radio!
Cutting the Curd, Anne Saxelby’s dairy-centric radio show is broadcast live on the Heritage Radio Network from 4:30 to 5:00 pm on Monday afternoons! Tune in live at heritageradionetwork.com, or download as a podcast to get a line on the cheesiest news around. Got questions? Send an email to firstname.lastname@example.org, or call the studio at 718-497-2128.