Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members.
This month’s special cheese is Burrata from Maplebrook Farm, Bennington, VT
Maplebrook Farm’s burrata is handmade by master cheesemaker Dominique Marchitelli, who was born and raised in Puglia, Italy—the birthplace of burrata itself. Dominique crafts it true to tradition, stretching fresh curd into mozzarella and filling it with a luscious blend of stracciatella (shredded mozzarella) and cream to form the soft, buttery center.
Slice into one and the rich, creamy interior spills out—perfect for scooping with crusty bread or plating alongside fresh tomatoes and basil, or peaches and rosemary. Burrata also shines with prosciutto and figs, tossed into warm pasta, or enjoyed simply with a drizzle of olive oil and a glass of wine. Pairs well with Prosecco, Pinot Grigio and wheat beets.
Maplebrook Farm produces award-winning handmade artisanal cheeses in the Green Mountains of North Bennington Vermont. They use old world cheesemaking techniques to produce fresh quality products with 100% Vermont Milk which is Our rBGH & rBST-free.
Check out this summery recipe.
Herby Farro Salad with Stone Fruit and Burrata
Ingredients (Serves 4)
- 1 teaspoon fine sea salt, plus more for the pot
- ½ cup farro
- 2 ½ cups thinly sliced stone fruit, such as nectarines, plums, apricots or peaches (about 1 pound whole fruit)
- 2 lemons, halved
- Pinch of granulated sugar
- 2 tablespoons olive oil, more for drizzling
- ¼ cup thinly sliced red onion
- 1 cup chopped basil or mint, or a combination
- 1 cup arugula
- 1 (4-to 8-ounce) ball burrata
- Flaky salt, for topping
- Red-pepper flakes, for topping
Instructions
1. Bring a pot of salted water to boil. Add the farro and reduce heat to a simmer. Cook for 20 to 25 minutes, or until the farro is al dente.
2. While the farro simmers, add the sliced fruit to a small bowl. Toss with the juice of 1 lemon, the pinch of sugar and ½ teaspoon salt. Let sit for at least 10 minutes or up to 30 minutes.
3. 4. Drain farro and add to a medium bowl. Immediately add the remaining ½ teaspoon salt,
the juice of ½ lemon and olive oil. Taste for seasoning, adding more lemon juice and salt as needed.
Using a slotted spoon or fork, transfer fruit to the bowl with the farro, reserving any juices for finishing. Add the red onion, herbs and arugula to the farro. Toss gently to combine. Taste and add more salt and lemon juice if needed.
5. Place the burrata in the middle of a platter. Scoop the farro mixture around and drizzle the burrata with the reserved fruit juices. Drizzle the platter with olive oil and sprinkle with flaky salt and red-pepper flakes.
Recipe by Melissa Clark, originally published on NYT Cooking.
Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers. The NFCA is a network of more than 40 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise. For more information, please visit www.nfca.coop.