Buffalo Milk to Cheese: Inside an Italian Workshop

At the workshop of La Burrata Amsterdam I went back to the very beginning of things I thought I already knew.

We made Primo Sale, the first cheese that forms when buffalo milk thickens and separates from whey.

Then something clicked.
The whey is cooked again… and becomes ricotta.
Ri cotta. Cooked twice.

From mozzarella, we created stracciatella by tearing it by hand and adding cream.
And from there, burrata. A mozzarella shell with a soft heart inside.

What stayed with me is simple.
These are not just names. They come from what actually happens in your hands.

#italianfood #cheesemaking #burrata #ricotta #mozzarella #amsterdam #foodexperience