The 8-cheese Recipe
Twice as good as a 4-cheese. 1. Ricotta 2. Buffalo mozzarella 3. FDL mozzarella 4. Gorgonzola DOP 5. Ricotta Salata 6. Provola 7. Pecorino Romano DOP 8. Burrata. Finished with smoked chilli jam.
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Ingredients
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Cheese base
Seasoning & finishing
To serve (optional accompaniments)
Method
Cheese base
Prepare ricotta base
Place the whole-milk ricotta in a medium mixing bowl. Add 1 tablespoon extra-virgin olive oil, the lemon zest (if using), and 1/2 teaspoon freshly ground black pepper. Stir gently until smooth but still slightly textured — you want a spreadable base.
Arrange fresh mozzarellas and provola
Tear the buffalo mozzarella into bite-sized pieces and the fior di latte (FDL) mozzarella similarly. Scatter both types evenly over and around the ricotta base, leaving small gaps for the other cheeses. Add the provola in thin slices or shreds distributed across the surface so it melts slightly into the mix if served warm or provides a smoky counterpoint if served cold.
Add blue and aged cheeses
Crumble the gorgonzola DOP into small pieces and dot them across the assembly — concentrate a few spots for stronger bites. Sprinkle the ricotta salata and the finely grated pecorino romano over the top to provide salty, crystalline texture and savory depth.
Finish with burrata
Just before serving, gently tear the outer shell of each burrata and place the soft interior (stracciatella) in the center of the cheese mound, leaving some of the shell intact for presentation. If serving as an ensemble plate, place whole burrata on top and let guests cut into it.
Seasoning & finishing
Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the assembled cheeses. Scatter flaky sea salt lightly over the top (use less over gorgonzola areas to avoid over-salting). Grind the remaining 1/2 teaspoon black pepper evenly.
Spoon the smoked chilli jam in small dollops across the surface — aim for balance so each bite can have a touch of smoky heat. Use all 4 tablespoons, distributing larger dots near burrata and smaller dots among the other cheeses.
Tuck torn basil leaves around the plate for freshness and fragrance. If you like a sweet contrast, very lightly drizzle 1 tablespoon honey across one side of the plate or reserve for guests.
To serve
Bring the plate to the table with grilled sourdough or crostini on the side. Encourage guests to tear pieces of bread, scoop ricotta and stracciatella, get a bit of each cheese, and finish with a smear of smoked chilli jam. Serve immediately at room temperature for best flavor and texture contrast.
Storage note: If any components remain, keep burrata separate and store cheeses covered in the refrigerator up to 24 hours. Bring to room temperature before re-serving; add fresh jam dollops when serving again.