Vannella - handcrafted burrata
A hand-tied knot seals a delicate pouch of cow’s milk mozzarella. Slice through to reveal an oozy filling of stracciatella: a luscious blend of velvety cream and fine strands of stringy curd. Both elegant and decadent, Vannella burrata is an experience to savour and to share — a true showstopper.
We love Vannella :) their burrata is absolutely perfect on a salad of basil with sun ripened baby tomatoes, our cold smoked trout and a huge slice of toast to mop up all the goodness.
110g. Would recommend this size as a one person serve so if you want to feed more, order multiple for sure! Good to bring to room temp before serving so it's super creamy.
Vannella Cheese was born in Conversano, Puglia. The southern Italian town is also the birthplace of our Mum, Pina Vannella. Our Dad, Vito Minoia, the head cheese-maker at Vannella, was born 15km down the road.
Conversano is also the birthplace of our burrata, a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old, Dad (apprenticed to a cheese maker in Conversano), learnt how to hand stretch curds for this cheese the traditional way. Back then everything was done by hand: the burrata, fior de latte, treccine, nodini, scamorza.
Over the following years Dad worked in some of Italy’s best cheese factories, but he always returned to Conversano; at first it was to marry Mum, and later to open their business - Caseificio Vannella. Eventually, we, my sister and I, were also born in Conversano.
When we moved to Australia, we brought a little bit of Conversano with us - we brought the cheese. In fact, we moved our lives around this cheese, first setting up in Cairns to be close to the dairy herds and buffalo and later moving to the city, to bring the fresh cheese closer to the tables where it was being served.