I’ve mentioned Ricki Carroll (the “Cheese Queen”) and her New England Cheesemaking Supply Company a number of times on this blog. She wrote the book (literally) on cheesemaking, and I order most of my cheese supplies from her company.
I was pretty excited to see that New England Cheesemaking has started a blog, and that they featured my post on burrata! I thought that was about the coolest thing that could happen to me this month, blogging-wise.
So imagine me jumping up and down (…just a little) when Jim Wallace, Ricki’s “tech person”, wrote a followup to my post and offered some advice on how to shape the cheese. I had read that burrata was traditionally wrapped in leaves (though I’ve always seen it in plastic on the rare occasions when I find it in stores). I thought the leaves were probably for appearance, or maybe helped to keep it from drying out. Jim suggests that they’re also helpful in forming and filling the burrata.
I will have to try this next time I make it – and perhaps use it as an excuse to make it sooner, rather than later!
