Burrata

It's creamy, it's rich, and the best part, it's locally made here in Taiwan so it's really super fresh! The filling is made from the end bits of mozzarella, mixed with cream. Cheese maker would form it kinda like mozzarella, turn it into a pouch, then put the creamy filling inside and seal it with a twist. The flavor is rich and creamy, texture is soft, when freshly made, it's oozing with cream when you cut it. Perfect for small bites or appetizer or salad with arugula. 

Recommended with: Cold pressed extra virgin olive oil (fresh cheeses really bring out the flavor of olive oil so I would recommend a good drizzling olive oil), sea salt, black peppercorn, natural balsamic vinegar (aged over 8 years). Or a dash of black truffle paste if that's your jam. Red ripe tomato and basil would be nice too.   

You could also try it with natural honey and drizzle pistachio crumbs on top, with sourdough it's divine! 

Tip: Let it warm up a bit in room temperature so it will be more "alive"