We develop our Burrata authentically with a recipe that dates back over 5 generations. Our semi soft `Pasta Filata` cheese is made with Fior di latte cows milk cultures. We then fill our Burrata with fresh Stracciatella cream. This is often served with a sprinkle of salt and drizzle of olive oil. Scoop up the stracciatella cream with slices of Italian bread or spread the inside of the cheese onto crackers. Serve up with fresh tomatoes and basil, or it`s also a decadent and delicious topping for pizza.
One case of six tubs, each containing two 4 OZ Burratas.
Made with sheep, goat and cow milk, in 3 lb. balls, it is aged two years and cut into wedges. Its flavor is complex, pleasing and has a nutty finish.
A local Wisconsin favorite made fresh in our vats everyday. Squeaky fresh cheddar curds to be eaten within 2 to 5 days.
A six-month aging period produces a mild, crumbly texture for the Stella Medium Asiago Cheese. This Asiago Cheese has a toasted, sweet and buttery flavor, and the color has aged to a pale beige.
A lightly smoked, full-bodied cheese with snappy fruity notes and a mild kick of habanero.
This spicy hand-rubbed cheese packs a heated punch as you near the rind. Made from the milk of local Jersey cows in Northern Utah, the combination of sweet creaminess and spice make it a great addition to any cheese plate. Quality IngredientsThe spice is right! Our Cajun rub was developed by local Ogden, UT chef John Dearmin using only the finest ingredients. Unlike typical Cajun rub, Big John uses cayenne pepper instead of paprika. Sorry, the rest of the recipe is top secret. The spiciness of the rub is a nice compliment to the creamy texture of the cheese. Watch out, this cheese packs a heated punch as you near the rind. Pairing Suggestions Medium to full-bodied red wines, Champagne, or a fruity wheat beer. Chutney, preserves, shaved on a salad or melted over a burger with avacado.
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