Burrata

Milk fat and cured fat, one cold and loose, one warm and translucent.

The cream needs acid or it goes soapy. Overripe fruit, never firm.

Green peppery polyphenols against soft sweet fat, salt on top.

Firm slices hold shape against a cheese that collapses. Texture is the pairing.

A cream centre needs an acid puncture and the skins deliver it in bursts.

Two soft fats, one dairy one pork; the only texture contrast is the nut.

Cold milk fat takes the capsaicin down without touching the ferment funk.

A fresh herb against a cheese with almost no aroma of its own.

Spring green bitterness cuts cream better than acid manages to.

Unsalted curd by design. The seasoning is meant to arrive at the table.

Lactic crumb under lactic cream, with char doing the seasoning.

Cream centre needs acid and gets sugar instead, so add oil and salt to bridge.

Cream against jelly. Two soft textures held apart only by salt and olive oil.

A cream centre needs an acid puncture; this one punctures in a dozen places.

Cream is the fat the beef lacks; the curd tears where the meat slices.

A glutamate injection for a cheese that is otherwise all texture.

Milk fat and chilli fat merge, so the heat spreads instead of arriving in points.

The cream centre thins the sauce as it splits. Texture doing all the work.

Cream and bitter pith, with the perfume standing in for an acid that is not there.

Shave it over the split: the cream traps the sulfides as they escape.

Two custards, one bovine and one marine, with lemon between them.

Cream needs acid it can survive; this one perfumes the curd instead of curdling it.

Apricot-lactone flower on cream. Dessert without adding any sugar.