I was minding my own business, having a casual lunch with a friend in San Francisco, when suddenly and without warning my world was rocked. Love at first bite is the only way to describe my mind-blowing initial encounter with burrata.

The oozing sweet cream buttery-ness texturally juxtaposed with the melting tender strands of young mozzarella curd was swooningly rich and light on the tongue. What may have seemed like an austere pairing with the delicate saltiness of fine prosciutto was pure, unadulterated nirvana, and I was hooked.

Burrata's spun casing or pouch of thinly stretched mozzarella conceals a decadent, soft and velvety center made from heavy cream suspended in tender, unspun mozzarella curds, or stracciatelle, which literally translated means "little rags." This gives the exterior a soft, springy texture, while the interior oozesand melts in your mouth. The burrata casing is usually sealed with a top knot, and many Italian producers encase the cheese in asfodelo leaf (an herb-like plant similar to leek). The freshness and green color of the leaf wrapping should be a good indicator of the age of the cheese within.

Originally produced from unpasteurized cow's milk, burrata (the literal translation is "buttery") is made today either from pasteurized cow's milk (fior di latte,burrata has a pleasant tanginess, while cow's milk burrata has a sweeter finish.

or "flower of the milk") or with milk from the water buffalo. (Because the FDA bans the import of cheeses made with raw milk aged less than 60 days, all imports must be made with pasteurized milk.) The fat content of the milk determines the richness of the cheese, and the type of milk determines flavor. Buffalo milk

Straight out of the refrigerator, burrata will be too cold for the interior to have the oozy creaminess you expect and want. Take it out of the fridge about a half hour before serving so it can come close to room temperature. Freezing burrata is definitely not recommended, as it will permanently alter the signature texture.

Burrata must be consumed within five days of being made. Be careful of burrata that has a sour milk flavor - this indicates it is definitely over the hill.

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