Progressive Grocer

Grocerant February 2017

Issue link: http://magazine.progressivegrocer.com/i/781788

Contents of this Issue

Navigation

Page 16 of 35

17 SOLUTIONS FEBRUARY 2017 B urrata, which means "buttery" in Italian, lives up to its name with a rich taste and sumptuous texture, plus a bonus fun factor: The fresh Ital- ian-style cheese is made from a combination of mozzarella and cream that oozes out when the outside curd "shell" is cut open. "The joy of discovery that comes from breaking into a beautiful fresh piece of burrata cheese is something irresistible to someone who appreciates food, especially in a restaurant setting," says Sharon Olson, executive director of Chicago-based Culinary Visions, a food-focused insight and trend forecasting practice. Burrata is showing up on more restaurant menus and has become a darling among chefs, says Lydia Burns, senior manager of procurement for Pastoral Artisan Cheese, Bread & Wine, which runs four neighborhood specialty shops in Chicago. "It's definitely a more artisanal product, but flavor-wise, it is very accessible," she says. "It's milky, and people who like mozzarella like burrata." Although its freshness means burrata doesn't last too long—imported burrata can have a three-day shelf life, while domestic varieties last up to 21 days—this "it" cheese can enhance products from appetizers and salads to main dishes and desserts. Burrata can serve as a more upscale or unique alternative to fresh cow's milk or buffalo mozzarella, for example. BelGioioso Cheese Inc., Green Bay, Wis., offers both a classic burrata and a truffle burra- ta, which originated from a customer request, according to marketing and public relations manager Jamie Wichlacz. "Fresh cheeses like burrata are appealing to consumers and chefs because [they] are ready to serve," she says, noting that it's easy to create an appetizer by presenting burrata on a plat- ter with fresh basil, tomatoes and slices of prosciutto, garnished with olive oil and reduced balsamic vinegar. Wichlacz underscores burrata's delicacy, which can make it a challenging ingredient for foods presented in a hot food bar for several hours. But she says there are other applications appro- priate for grocerants, such as including the cheese as part of a salad meal kit for shoppers. Likewise, Olson notes that burrata works well on catering menus and can be a tasty option for made-to-order pizzeria-style pizza. "It is unique and deliciously satisfying but requires the hand of a skillful pizza maker," she advises. She adds that burrata can nicely complement other items sourced from supermarket de- partments. "Imported burrata served with fresh local produce is a perfect example of serving up the best of the world and the best local produce on the same plate," she says. G — Lynn Petrak Burrata works well on catering menus and for made-to-order pizzeria-style pizza. Cream of the crop BURRATA CHEESE Simple presentations highlight burrata's freshness and texture. Burrata can be an upscale alternative to other mozzarella cheeses.

Articles in this issue

Archives of this issue

view archives of Progressive Grocer - Grocerant February 2017