05 Oct BURRATA TOSCANELLA
LEVEL OF INTENSITY: I
TYPE OF MILK: Pasteurized
MATERIAL FAT: 16,8%
WHERE TO BUY: Alcampo, El Corte Inglés and Simply
VALUATION: ♥ ♥ ♥
WITH PRIZE INSIDE
The mozzarella and the burrata are different but related cheeses. The term “burrata” comes from the word donkey (“butter” in Italian), because the texture of this cheese is more creamy and soft than that of mozzarella. This characteristic is very evident in the Toscanella Burrata, a well-made cheese (curiously in Spain, not in Italy), with an outer texture spun and a creamy interior, offering a game of delusional consistencies. Its container in tub with built-in squeegee facilitates its manipulation. Like the mozzarella, the burrata is made with pasta spun, but in its case, in addition, this stuffed with cream of milk, so it always has the form of sachet. Thanks to its creaminess and great flavor it only needs an accompaniment: a splash of olive oil salt, and pepper. It is not advisable to cut it in dice or slices because when breaking it loses the inner cream, its treasure best kept.
The guide of Los Superquesos
Los Superquesos is the first cheese guide published in Spain. Its objective is to advise the consumer on the huge variety of offerings in the main supermarkets in the country and give them the keys to enjoy some of the best cheeses in the world. It is also an essential aid in the fun adventure of discovering new cheeses.
In this link of the newspaper El País you have more information about this guide and the cheeses.