The first time I tasted the luscious, extra-creamy cheese called burrata (pronounced boor-RAH-tah) was in Bologna, Italy, with cookbook author and television celebrity Lidia Bastianich. We were on a media trip when the subject of burrata came up. Eager to taste this Italian delicacy, she excused herself to dash to a cheese store and bring back the softball-size burrata.The cheese with a topknot conceals a glorious surprise: a creamy, soft, lava-like center that oozes out when the ball is cut open. It had the most delicious flavor. Unfortunately the cheese is so perishable — with only about a two-week shelf life — that it was rarely imported.Much to my surprise, I recently learned that Gioia Cheese Company in South El Monte, Calif., has been making a domestic version of burrata for a few years.At a dinner at La Spiga Restaurant, a very fine upscale eatery in Palm Springs, the menu listed Insalata Burrata. It was a platter of heirloom tomato slices with a ball of burrata cheese oozing over them, drizzled with balsamic glaze, and extra-virgin house-infused tomato oil and basil oil.At Uniscali Modern Italian, 611 N. Wilcox St., Castle Rock, I ordered the Burrata with EVOO, which was a ball of burrata with a compote of summer berries and several pieces of grilled ciabatta that had been drizzled with olive oil and a sprinkle of sea salt. The combination of sweet berries, silky cheese, crispy bread and crunchy salt was a flavor made in heaven.So I was delighted to learn that Jerry Mollica occasionally brings in burrata for Mollica’s Italian Market & Deli, 985 W. Garden of the Gods Road (a new location is set at The Broadmoor Towne Center).“We serve it on hot pasta, so when the cheese is cut open it makes its own sauce,” he said. “Or we might put it on a chicken cutlet dish.”Both ideas sound like winners to me. You might want to give him a call at 598-1088 to be added to the list if you’d like to experience this exceptional cheese.—Farney appears Tuesdays on KOAA’s Comcast Channel 5 at noon.

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