As my education continues, I was using Google Maps & Street View to get to know Esbjerg, Denmark a little. The BBC Volga was on its way from Amsterdam, Netherlands to Esbjerg. I don’t recall the restaurant, actually I think it was a pizza joint, that had Burrata as an extra choice. I had seen something about burrata months ago at another European restaurant, but I thought burrata was a type of butter. But, this time, I googled and found that burrata was a form of stuffed mozzarella. Okay, not exactly, but the pouch casing looks like mozzarella and soft curds and milk are inside this package.

Well, I found Burrata by BelGioisio at Publix online. And, when I went to the Publix in Talleywood Shopping Center, it was priced even cheaper than it had been online. I think it was less than $5. Other grocery stores had burrata priced much higher.

When I got the plastic bucket back home and opened it, I was surprised to find that there were actually two cheese pouches (resembling mozzarella cheese balls). I took one burrata ball out to warm it up and the other I moved to a smaller Tupperware container. I cut up a couple of Campari tomatoes, grabbed a handful of Sweet Basil from my porch and added some salt and olive oil. I also toasted a couple of slices of White Mountain Bread, but it cooled completely before I got to try it with the Burrata.

I gave myself twenty minutes, timed on my microwave, to let the Burrata warm to room temperature. It may have needed more like an hour to get to room temperature.

I cut the outer cheese package with a fork and scraped some of the soft curds out, mixing it with the basil & tomatoes. I also tried the toasted bread mixed with a little olive oil and cheese milk. The burrata had a slight flavor, but nothing distinctive. I do not find burrata a pleasing experience, but then honestly I do not find Mozzarella pleasing either. Mozzarella and tomatoes look good in pictures, but mozzarella is pretty close to flavorless. Mozzarella and Burrata would be low on my list of cheeses to buy and eat.

Not at the top, but 1924 Bleu is a delicious Blue Cheese. I like Capricio de Cabra and Bucherondin. I like Smoked Gouda. I like fresh goat cheese. I like Swiss Cheese toasted on seeded Rye Bread for Pastrami sandwiches. I like Sharp Cheddar Cheese, and American.

ADDENDUM: After reading some reviews on burrata, I am guessing that I will never go to Naples to experience a quality burrata. Nor will I be willing to pay for a quality burrata experience, if even possible in the U.S.