July Cheese Feature: Di Stefano Burrata

During the Summer, we will be featuring some seasonal favorites and sharing their stories. This month's pick is Di Stefano Burrata. Burrata earned its name from the Italian word for butter... understandably so. It's often described as a delicate version of mozzarella filled with rich, buttery cream. Rich as it may be, it's light enough for a summer dish or can stand alone for a simple cheese course.

Mimmo Bruno and his son, Stefano are the heart and soul behind Di Stefano Cheese, a boutique dairy company in Southern California. Mimmo was raised in Italy and discovered his passion at the young age of 11, scrubbing the cheese vat in a factory. He happily shadowed the cheese makers to watch and learn, earning a mere $1 per week.  

At the time, most chefs refused to put burrata on their menus. Mimmo acted as an advocate for this delectable cheese and was one of the first cheesemakers to bring burrata to the states. The popularity of this traditional Italian cheese has grown tremendously. If you find yourself on a Houston scavenger hunt for burrata try the Foccacia with Burrata at Coltivare or the Green Garlic Brioche with Burrata at Pass & Provisions - incredible!

Like most fresh cheese, it's incredibly versatile. Try it over fresh pasta with olive oil and lemon zest or in a citrus salad. Di Stefano Burrata is wonderful paired with grilled fruit and a drizzle of local honey. You can even use it to make a slightly savory, but sweet ice cream. Enjoy with a bright beverage, I love burrata with Pine Ridge Chenin Blanc + Viognier.