La Latteria, Burrata and Melbourne – Let them eat cheese!

Cupped in my palm, it wobbled like a breast, a Marie Antoinette of a breast, all milky white and delicate. This was Burrata, a filled Mozzarella that Rog and I had trekked across Melbourne to find. I was in cheese geek heaven, for in my possession was a rare and fabled fresh cheese, unseen in Wellington. Another cheese notch on my bed post.

I carefully brought it back to the hotel and created a bed of salad ingredients on which to place it. Though I had no olive oil to anoint this lovely treasure, it lay white and prone on its bed.

Break open a Burrata (pronounce boor-RAH-ta) and it spills forth its heavenly mixture of cream and shredded mozzarella called Stracciatella. I lovingly mopped them up with crusty bread and my summery salad. The stringy walls of Mozzarella contain glossy rich cream, it made a surprisingly refreshing dressing for the piquancy of rocket and crunch of red pepper.

Burrata is not for the dieting. It’s a pimped-up Mozzarella with a short shelf life which has recently become quite the thing in London and LA. A wonderfully rarified treat.

In Italy Burrata is made in Puglia in the south, but in Melbourne it was made by the lovely ladies in the La Latteria ‘Mozzarella laboratory’ in Carlton.
La Latteria – Mozzarella laboratory, milk & yoghurt

They make Mozzarella daily in the store, and produce a wonderful array of young cheeses, including a Scamorza Affumicata aka Baby Provolina – a smoked cheese similar in texture to Provolone. Ours was a Diavoletti – a little devil, filled with an olive stuffed with fresh chilli. The rich smokey flavours and elastic texture of this little devil a fitting counterpoint to the fresh, bright liquidity of the Burrata.

La Lattaria was worth the tram ride. I loved talking with the ladies about cheese, and was delighted at how curious they were about New Zealand’s raw milk and cheese laws.

I hadn’t realized how much we are at the vanguard of cheese nations outside Europe. Both Australia and the US have limiting regulations that prevent the sale and manufacture of raw milk cheeses.

This is the second time in the last few weeks I’ve been asked about raw milk cheese. I got a great question from my cheesey reader Moerangi, so if you’re curious about any aspect of raw milk cheese, drop me a line, I’m going to research and write a series of posts about it.
Got a cheesey question? Let me help.

11 thoughts on “La Latteria, Burrata and Melbourne – Let them eat cheese!

  1. Hi Lucy

    Yummm; i can just about smell it from your description !
    We will be in Melbourne on wednesday pm , so I have noted the name of the cheese shop in Carlton & will give it a try .
    Early morning there should be a good selection ?

    Sally Carman of Evansdale Cheese

    1. Ooh exciting – yes I think early would be good, and hopefully you will catch them making Mozzarella. They close quite early, so be careful you don’t miss out.
      Would you mention that you read about it on my blog please? They were a bit nervous about me taking photos as they were worried what people would do with them. It would be cool for them to know that the photos were help spreading the word about their amazing shop and products.

  2. “Cupped in my palm, it wobbled like a breast, a Marie Antoinette of a breast, all milky white and delicate.” Best foodie comparison quote of 2012. If I had an award I’d give it!

  3. Lovely, can’t believe I missed out on that and I have just been to Melbourne too. Last time i had burrataa was at Jamies, lovely

    1. Mmm – it is very delicious – I want to have a try makng it, although I need to get my own Mozzarella a bit more predictable!

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