Burrata

In the hierarchy of southern Italian cheeses, mozzarella di bufala from Campania ranks highest. A fresh, well-made version is nearly impossible to resist, almost perfect.

But perfection, it seems, is a fluid concept, at least in southern Italy. So in the early part of the 20th century, some cheesemakers from nearby Puglia actually improved upon their regional rival's signature cheese.

Enter Burrata, a mozzarella like no other.

Like all mozzarella, Burrata has a thin spun casing (called pasta filata by the cheesemakers), a firm outside shell that holds in place a wonderful, creamy, gooey filling. The word Burrata means, more or less, "buttery" in Italian, and that sums up this stuff.

It's a ball of the most perfect, wonderfully fresh Mozzarella that has been pumped up with the most perfect, wonderfully fresh cream on the inside. The combination is unbelievably rich, and unbelievably delicious. (Just take care not to eat too much if you have cholesterol issues.)

The cheese sometimes comes wrapped in a green leaf (from leeks), though you're just as likely to see it packed in plastic. Note that it is highly perishable (and expensive) so you should eat it almost the minute you get it home.

Of course, it's so good, that shouldn't be a problem.