The Trouble with Burrata

Twice a month, I freelance for Di Bruno Bros., the largest cheese counter in Philadelphia -- I choose a cheese to write about, and the store posts my write-up on its blog. This week, I picked Burrata -- a delicious, hand-pulled mozzarella purse with a plush cream center. I chose it because Burrata is a wonderful summer cheese, and most people don't know it exists.

Once you try it, though, you'll never forget it. It's like discovering poached eggs.

You can read about serving ideas in the post, but I thought I'd show you a few outtakes from Burrata's photo shoot. I snapped these photos in my kitchen a few days after taking a food photography workshop with Julie Basello-Holt of Creative Genius. No matter what I did, it was tough to make this cheese look appealing. I wanted my Burrata to look sensual, not like a disemboweled gourd. That was a tough one. Burrata gets messy once you slip off its leek straps.

Below, you'll see what I came up with. Any input on how to make this look more delicious? In the meantime, I encourage you to seek out this little devil. It's glorious, a cooling centerpiece for dinner during a heat wave.

To read the full post about Burrata, please visit the Di Bruno Blog.