One of my favorite summertime meals is mozzarella di bufala or burrata sliced and layered with a sweet heirloom tomato. That said, I must also plead guilty to eschewing the tomato and eating the cheese straight up with just a sprinkle of sea salt. I love my fresh cheeses and none more so than a good mozzarella di bufala or burrata, both classic pasta filata cheeses.
What are pasta filata cheeses you might ask? They are cheeses where the curds have been spun, stretched or pulled – filata literally translates to “spun” and pasta refers to the curds, or what will be the ‘paste’ of the cheese. This method of cheese production has its roots in the Middle East – cheeses in this style can be found in both Israel (e.g. Gilad) and Cyprus (e.g. Halloumi) – and flourished in Italy. (more…)