A delicacy of Italy, recognized by its delicate but decisive flavor. Buffaloes’ milk, an ancient bovine breed brought to Italy by the Normans shortly after the fall of the Roman Empire, is the only ingredient used in this cheese. Silano is a name that refers to excellent milk, which produces the perfect cheese with a characteristic ivory color and smooth, soft and delicate taste.
Burrata is a soft cow’s milk cheese that, from the outside, could be mistaken for fresh mozzarella. Both are plump white orbs of Italian cheese, one more solid and elastic than the other. Burrata cheese is distinguishable by its loose texture: small, soft cheese curds and cream are packaged inside an outer shell made of mozzarella.
Di Stefano burrata is a delicate mixture of mozzarella strands soaked in cream, and enveloped in a thin mozzarella shell. This creamy, Italian delicacy has won the hearts of top chefs from all over the world.