Burrata

Burra- that's a Beretta.

Burrata is, um-

Freeze or I'll douse you with mozzarella, kid.

[laughs]

don't disagree.

I'm just wondering if there's a reason why cheddar made the list, but not a Gouda or a Brie or a Burrata.

Soft cheeses

can be pretty, you know, meh.

I love that.

And if you listen a few episodes back, we talk about seasonal cheeses in my Burrata late summer episode.

We are so accustomed, in the U.S. especially, to foods being standardized that we can forget agricultural products naturally vary.

Animals lactate seasonally, what they eat changes, fat and protein levels shift, milk supply changes.

So like, first of all, i- it's not all beets and green goat cheese and bison burg- I think I've tried almost everything.

Um, the one that I don't know if I tried was, I, I don't know if I tried, I may have tried it, the Burrata cheese.

Oh, yeah.

I can't remember.

I mean, my favorite bar pie, and I'm taking the team there as soon as I can.

Number four, the Burrata Pie from Raza in Jersey City.

Again, another spot that it's hard to pick your favorite pizza.

Their specialty pies are excellent.

But the Burrata Pie, they were doing the Burrata Pie before a lot of spots.

And the creaminess of that cheese with that tomato sauce, with that crispy, airy crust, my goodness.

Number three, the Burrata Pie from Queen City Crust in Beach Haven.

That is a Detroit-style, a Pete Genovese special.