Last summer, along with Paola, my cheese friend, we paid a visit to Maplebrook Farm in Vermont, makers of Italian style cheeses such as Mozzarella and Burrata.

Although I've seen Mozzarella made several times, I'd never seen the burrata process before - or how they get the creamy bits into the middle.

By way of some background, Maplebrook Farm was founded in 2003 after a chance encounter when Founder, Johann Englert, came across Al Ducci's Groceria in Manchester, Vermont during a visit and when she tasted their mozzarella, it transported her back to her time in Italy during college.