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My iPad has been desperate to autocorrect “burrata” to “burrito,” but I’m not surprised. Burrata may have yet to make its way into the American diner’s lexicon, but that, my friends, is about to change.

Just what exactly is burrata? Think of burrata as the cousin of fresh mozzarella. A far more unctuous, sophisticated, luscious cousin, that is. At first glance, it is unassuming—a taut, white ball of fresh cheese not at all unlike mozzarella. But cut into that modest exterior and you’ll find the freshest, creamiest, most heavenly soft curd you’ve ever tasted. Burrata has its origins in the Puglia region of southern Italy where cheesemakers devised a clever strategy to make use of bits of leftover curd. Mixed with sweet heavy cream and stuffed inside a pocket of stretched mozzarella, burrata is own creature entirely. Sumptuous and oozing with richness, it is positively dreamy.

A cheese like burrata is best served as fresh as possible. Because cross-Atlantic travel can shave days off the life of this beauty, at Surdyk’s we source our burrata from the best producer stateside: Gioia Cheese in California. The folks at Gioia ship their handmade goods to us overnight, ensuring  our customers experience burrata at it is meant to be. Drizzled with fruity extra-virgin olive oil, and sprinkled with chopped fresh basil from the garden and a crack of fresh black pepper, burrata is the most effortless, delightful pleasure of summer. Serve it with sliced Rustica bread and some bubbly Prosecco as an appetizer on the patio. It doesn’t get much easier (or more delicious) than this.

We receive a limited amount of Gioia burrata each week, so call ahead to be sure you don’t miss out: 612-379-9757. – Emily Dunne