Today’s #creaturefeature is fresh Burrata, mozzarella’s extra creamy cousin and the king of summer. Both mozzarella and burrata are pasta filata style cheeses, which means they are made by stretching the melted curds like taffy, which is what gives it its smooth and stretchy texture. Both are made similarly, but the difference with burrata is extra mozzarella bits and cream are added in the middle of the stretched burrata and tied off the top like a coin purse. So when you cut into it, it’s like cutting into a poached egg— the contents of the burrata runneth over. I like it best with a drizzle of good olive oil, a bit of cracked pepper, some blistered, charred tomatoes, and plenty of crusty bread on hand. Try to get it as fresh as you can too for ultimate ooze. Video by @ilfoodchevale also pro tip if you’re wanting more naughty burrata photos and videos follow @burratagram 👌👌👌

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