Murray's is practically synonymous with cheese in the city. And it's easy to see why: they've got excellent selection and the staff really know their business. Recently, I was thrilled to discover that, among its many charms, Murray's carries burrata.
For the uninitiated, burrata is a special subset of mozzarella, and an artisanal cheese in its own right. Burrata tastes like it was barely touched by human hands but it's actually surprisingly complicated to make. (And to my dismay, beyond the capacity of the home cook.) Basically, it's a skin of mozzarella, gathered and tied around a heavenly pulp of mozzarella scraps and fresh cream.
Murray's imports burrata from Italy weekly and though it's not as mild as ones I've had in restaurants (it ages a little more during transportation), it's still thrillingly fresh and creamy. It's expensive at $11 for a fist-sized ball, and a bit too much for one person to eat in a single sitting, but I didn't let either of those things stop me.
[Note: On my second visit a week later, I got a burrata that seemed to be less fresh. The cream had absorbed into the cheese in the center much more, and the taste was less milky and more acidic. As freshness is critical with burrata, I now know to ask about the delivery date.]
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