When I’m in Europe, the most affordable yet indulgent meal I go for is a Burrata Caprese. It’s a humble dish thrown together with ingredients found in any supermarket: tomatoes, fresh basil leaves, olive oil, balsamic vinegar, and a big ball of burrata in the center.

I didn’t think I would be able to have that anytime soon until I found Naturasi. They bring Italian mastery and fresh local ingredients together to make the best burrata here in the country.

Master cheesemaker Joele Frederico creates Naturasi’s products. He’s a third-generation cheesemaker from Italy. Joele started learning when he was around 12 years old by shadowing his father. A continent away and a few more years later, Joele’s skills and secret recipe are what goes into Naturasi’s mozzarella and burrata.

How is related mozzarella and burrata related, you ask? Mozzarella is what you get from combining curd with lactic ferments and rennet. It’s that stretchy and stringy cheese that’s soft and milky. Burrata is what you get when you use the mozzarella as a casing for stracciatella—pulled mozzarella curds mixed with heavy cream.

According to Joele, Naturasi uses milk from grass-fed cows. Some key ingredients (which will remain Joele’s secret) are imported, but the rest are sourced here. The processing all happens right here too.

Hence, when you call up Naturasi for your cheese fix, it’s 100 percent fresh. Nothing’s frozen or artificial. The outer casing has that satisfying texture and bite. When you cut the burrata open, the creamy and milky goodness satisfyingly oozes out.

Naturasi offers burrata in three sizes: cherry, regular, and king. I find the regular burrata to be perfect for a single meal with cold cuts. A few pieces of the cherry burrata in a big bowl of salad would make it a delectable experience. If you have a huge appetite, you can go for the king size. At around 250 grams, however, this is best for sharing.

You will also delight in their Moringa Burrata—a creation perfected by Joele for that Filipino flair. The taste of the moringa doesn’t interfere with the integrity of the cheese. It adds a delightful twist should you serve it with salad or even when you have it on its own.

Naturasi also carries mozzarella, cherry mozzarella, treccia, stracciatella, provola, and mozzarella pizza log. Everything you need for your fresh cheese cravings.

I couldn’t pass up the opportunity to ask a master cheesemaker how he prefers to eat his burrata. Joele likes it as simple as possible: with some olive oil and pepper. After all, when the cheese is superior, there is nothing more luxurious than to let its subtle notes sing in your mouth.

Naturasi. For orders, call or text 0915 3400 767. Follow them on Instagram @burrata.mnl