Our Cave to Co-op for August 2025 is Burrata from Maplebrook Farm in Bennington, Vermont.

Maplebrook Farm produces award-winning handmade artisanal cheeses in the Green Mountains of North Bennington, Vermont. They use old-world cheesemaking techniques to produce fresh, quality products with 100% Vermont milk, which is rBGH & rBST-free.

Maplebrook Farm’s burrata is handmade by master cheesemaker, Dominique Marchitelli, who was born and raised in Puglia, Italy—the birthplace of burrata itself. Dominique crafts it true to tradition, stretching fresh curd into mozzarella and filling it with a luscious blend of stracciatella (shredded mozzarella) and cream to form the soft, buttery center.
Slice into one and the rich, creamy interior spills out—perfect for scooping with crusty bread or plating alongside fresh tomatoes and basil, or peaches and rosemary. Burrata also shines with prosciutto and figs, tossed into warm pasta, or enjoyed simply with a drizzle of olive oil and a glass of wine. It pairs well with Prosecco, Pinot Grigio, and wheat beers.

Herby Farro Salad with Stone Fruit & Burrata

Recipe by Melissa Clark, originally published on NYT Cooking.

Ingredients

1 tsp fine sea salt, plus more for the pot
½ cup farro
2½ cups thinly sliced stone fruit, such as nectarines, plums, apricots, or peaches (about 1 lb whole fruit)
2 lemons, halved
Pinch of granulated sugar
2 T olive oil, more for drizzling
¼ cup thinly sliced red onion
1 cup chopped basil or mint, or a combination
1 cup arugula
1 (4-to 8-oz) ball burrata
Flaky salt, for topping
Red-pepper flakes, for topping

Directions

1. Bring a pot of salted water to boil. Add the farro and reduce heat to a simmer. Cook for 20 to 25 minutes, or until the farro is al dente.

2. While the farro simmers, add the sliced fruit to a small bowl. Toss with the juice of 1 lemon, the pinch of sugar, and ½ teaspoon salt. Let sit for at least 10 minutes or up to 30 minutes.

3 .Drain farro and add to a medium bowl. Immediately add the remaining ½ teaspoon salt, the juice of ½ lemon, and olive oil. Taste for seasoning, adding more lemon juice and salt as needed.

4. Using a slotted spoon or fork, transfer fruit to the bowl with the farro, reserving any juices for finishing. Add the red onion, herbs, and arugula to the farro. Toss gently to combine. Taste and add more salt and lemon juice if needed.

5 .Place the burrata in the middle of a platter. Scoop the farro mixture around and drizzle the burrata with the reserved fruit juices. Drizzle the platter with olive oil and sprinkle with flaky salt and red-pepper flakes.