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11 June 2026
From the Craggy Range Kitchen: Burrata (fior di latte)
In March 2026, we welcomed Rodney Dunn of The Agrarian Kitchen to Craggy Range for an unforgettable weekend of food, wine and thought-provoking conversation.
Rodney has spent years championing the art of slow, considered cooking - growing, fermenting, preserving, and making things from scratch with an integrity and warmth that is entirely his own. To have him here, guiding our guests through the craft of fresh cheese, was a genuine privilege.
The cheese we made together was burrata - or more precisely, fior di latte, the cow's milk version of mozzarella that forms the shell of a traditional burrata. Stretchy, silken, and impossibly fresh, it is hugely versatile ingredient.
A cheese for every season
What we love most about burrata is how beautifully it moves through the year. The classic pairing of heirloom tomatoes, doused in extra virgin olive oil, finished with fresh basil and a little flaky salt is the epitome of summer.
But come autumn and winter, it welcomes something richer alongside it. Try it with slow-roasted Chioggia beets, a drizzle of aged balsamic and a scattering of candied walnuts - the sweetness, acidity and crunch bring something extraordinary out of that delicate, creamy centre. Or sauté cavolo nero with lashings of garlic, chilli and extra virgin olive oil and pile it alongside; the bitterness of the greens is the perfect foil.
Roasted stonefruit, figs or pears with a drizzle of honey and fresh thyme are another favourite.
The Recipe
Fresh cheesemaking rewards patience and attention more than precision. Milk quality matters enormously - use the freshest, best-quality whole milk you can find, ideally unhomogenised. The citric acid and rennet do the technical work; your job is to watch, feel, and trust the process.
Rodney's approach is unhurried and instinctive, and we'd encourage you to bring that same spirit to your kitchen. Read through the recipe fully before you begin, gather everything you need, and give yourself the afternoon.
INGREDIENTS
- 8 litres cow or buffalo milk
- 2 tsp citric acid
- 250 ml water
- 2 ml calf rennet, diluted with 25 ml water
METHOD
Mix the citric acid with its corresponding amount of water and stir through the milk.
Bring the milk and acid mixture to 32°C over gentle heat, stirring continually. Add the diluted rennet, stir briefly, then stop all movement. Put a lid on the pot and leave to stand for 30 minutes. Test the curd for a clean break — if it's ready, cut the curds into roughly 1–2 cm square pieces and let stand for a further 5 minutes.
Stir the curds gently, breaking them up if needed. If the milk has cooled too much at this stage, return the pot to the heat while stirring continuously. When the curds begin to knit together and take on the consistency of a soft poached egg, ladle them off into cheese moulds. Set aside at room temperature to firm. The curds can be refrigerated overnight or for several days before stretching — to test readiness, pour boiling water over a small piece; if it stretches, you're ready. If testing pH, you're looking for 5.3.
Heat a pot of water to 70°C. Place a few spoonfuls of curd into a sieve and lower into the water until the mixture begins to stretch. Remove and work it into a smooth, glossy ball, stretching and folding as you go. Transfer immediately into cold water with 1% salt to set the shape and cool.
