Burrata: Everything You Need to Know About This Creamy Italian Cheese

Burrata is a well-known Italian cheese, famous for its creamy taste and special texture. It’s different from many other fresh cheeses because it’s made with an outer layer of solid mozzarella and filled with a soft, cream-filled center called stracciatella (shredded mozzarella mixed with cream). This combination makes burrata mild, soft, and very fresh tasting, with a buttery feel that makes it stand out. When you cut into it, the creamy center gently spills out, making it not only delicious but also nice to look at. Burrata shows the skill of Italian cheesemakers and has become popular around the world.

What Is Burrata?

Burrata is a fresh cheese from Italy, usually made from cow’s milk, but sometimes buffalo milk can be used. The cheese is special because it has two different textures. The outside is a soft mozzarella shell, while the inside is filled with stracciatella-a mixture of torn mozzarella and fresh cream. This gives burrata its well-known soft, almost runny center, which pairs nicely with the firmer outer mozzarella. The mix of these textures and a clean, milky flavor has made burrata a cheese that many people want to try.

How is burrata different from mozzarella?

Burrata and mozzarella may look similar-they’re both round, white, and fresh cheeses-but they have clear differences. Fresh mozzarella is solid all the way through, soft, and stretchy, with a mild, milky flavor. It melts well, which is why it’s used on pizzas and in many Italian dishes.

Burrata takes things further by starting with a mozzarella shell and filling it with a rich, creamy mixture of stracciatella and cream. This filling makes burrata much creamier and more flavorful than mozzarella. When you cut burrata, the soft filling flows out, making it more of a treat for those who want a cheese that’s soft and rich. Burrata is best served fresh and eaten soon after it’s made to enjoy its special texture and taste.

What does burrata taste like?

Burrata tastes mild, smooth, and very fresh. The mozzarella layer outside gives a gentle, milky flavor, while the creamy inside adds buttery and slightly sweet notes. The contrast between the firmer outside and the soft inside creates a pleasant eating experience. The flavor is simple and clean, and the creaminess makes it rich without being heavy.

What Is the History of Burrata?

Burrata was created out of a need to save leftover cheese bits and avoid waste. Compared to other old Italian cheeses, burrata is quite new, but it quickly became loved by many. Burrata started as a clever way to use up scraps that would otherwise be thrown away.

Where did burrata originate?

Burrata comes from the Puglia region in southern Italy, especially from the Murgia area. It was invented around 1900, with some stories saying that Lorenzo Bianchino made the first one in 1956 in Andria. The idea was to take leftover pieces of mozzarella, mix them with cream, and wrap them in a fresh mozzarella pouch. This saved waste and made a new, tasty kind of cheese. “Burrata di Andria” now has Protected Geographical Indication (PGI) status, meaning only cheese made in the Puglia region using local methods can carry this name.

How did burrata become popular worldwide?

At first, burrata was made mainly for locals in Puglia. As its fame grew, more producers started making it, but they kept the high quality. Soon, people outside Italy wanted to try it, and as more restaurants looked for authentic Italian foods, burrata spread to other countries. Its creamy filling, fresh taste, and nice look (especially when cut open for photos) helped it become popular on social media and in kitchens around the world. Today, you can find burrata in many restaurants and shops, used in everything from simple salads to fancy meals.

How Is Burrata Made?

Making burrata is a traditional craft, requiring careful work and skill. It starts out like mozzarella, but the last steps make it different.

What ingredients are used in burrata?

• Cow’s milk (sometimes buffalo milk)
• Rennet (an enzyme to help turn the milk into curds)
• Fresh cream
• (Optional) Stracciatella (shredded mozzarella curds)

These few ingredients are put together to give burrata its smooth texture and creamy center.

What is the process of making burrata cheese?

1. Milk is heated and rennet is added to make curds.
2. The curds are separated from the liquid and placed into hot whey or salted water. They are then stretched and pulled (pasta filata method) to create stretchy cheese.
3. The soft mozzarella is shaped into small pouches.
4. These pouches are filled with a mixture of shredded mozzarella (stracciatella) and cream.
5. The pouch is carefully closed to keep the creamy center inside.

Sometimes, the finished cheese is wrapped in leaves to keep it fresh. The cheese should be eaten soon for best flavor and texture.

Is burrata aged or fresh?

Burrata is a fresh cheese and is not aged. It should be eaten soon after making-ideally within 48 hours-to enjoy its best taste and texture. Burrata is sold in brine to help keep it moist and fresh until you eat it.

Mozzarella vs. Burrata: Key Differences

Although mozzarella and burrata are both round, white cheeses from Italy, they are quite different once you look closer. Most of the difference is inside: mozzarella is solid and stretchy, while burrata has a creamy, flowing center.

Which dishes work best with mozzarella or burrata?

• Mozzarella is great for dishes that are baked or grilled, where its melting quality is important, like pizza, lasagna, or Caprese salad. Bocconcini (small mozzarella balls) are nice for salads and appetizers.
• Burrata is best served fresh and not cooked long, so you keep its soft center. Try it on salads with tomatoes, peaches, or grilled vegetables; on pizzas (added after baking); or on fresh bread. Its creaminess pairs well with both sweet and savory foods.

How to Serve and Pair Burrata

Burrata is at its best when served simply, letting its creamy taste stand out. You don’t need to do much-just choose tasty ingredients that go along with burrata’s delicate taste.

What foods go well with burrata?

• Fresh tomatoes and basil, with olive oil, salt, and pepper
• Heirloom tomatoes, peaches, cherries, or roasted peppers
• Grilled vegetables like zucchini or asparagus
• Crushed pistachios or other nuts
• Cured meats like prosciutto or serrano ham
• Sun-dried tomatoes, olives, or capers
• Crusty bread (baguette, ciabatta, sourdough)
• Fruits like berries or figs for a sweet pairing

Which wines pair best with burrata?

• Dry white wines such as Sauvignon Blanc or Pinot Grigio
• Rosé wines (dry and fruity)

It’s best to avoid red wines, as they can cover up burrata’s gentle flavor. A crisp, light wine helps balance the richness of the cheese.

Tips for serving burrata cheese

• Let burrata sit at room temperature for at least 30 minutes before serving.
• Serve it whole on a plate or gently tear it up and arrange with other foods.
• Pour some extra virgin olive oil and sprinkle salt and pepper on top.
• Eat with crunchy bread to scoop up the creamy cheese.
• Use burrata soon after buying-ideally within a day-to get the best taste and texture.

Popular Burrata Recipes

Burrata brings a creamy richness to many dishes. It works well with simple foods, turning them into something special. Here are some common and tasty ways to use burrata:

Burrata salad recipe ideas

• Burrata with Heirloom Tomatoes: Colorful tomatoes, basil or mint, olive oil, lemon zest, and toasted pistachios.
• Stone Fruit and Burrata Salad: Mix nectarines, plums, peaches, tomatoes, and a light vinaigrette.
• Burrata Salad with Cherry Tomatoes and Prosciutto: Use both fresh and sun-dried tomatoes, add basil, croutons, capers, and prosciutto. For some spice, add minced jalapeño.
• Beet & Burrata Salad with Pistachio Vinaigrette: Roasted beets, burrata, pistachios, pomegranate, and basil.

Pasta and pizza with burrata

• Creamy Tomato Burrata Pasta: Add burrata to hot pasta just before serving so it melts gently.
• Tomato Basil Gnocchi: Toss fresh tomato and herb gnocchi with burrata for a summer meal.
• Penne with Five (or Six) Cheeses: Try burrata as a creamy extra in a cheesy baked pasta.
• Three Cheese Pizza: Add mozzarella, goat cheese, and burrata (put the burrata on after baking).
• Burrata Pepperoni Pizza: Top baked pizza with burrata, sliced jalapeño, and arugula.
• BLT Flatbread: Swapping in burrata makes this meal extra creamy.

Burrata appetizers and crostini

• Tomato Toast: Toasted bread, roasted tomatoes, and burrata-perfect for any meal or as a starter.
• Sun Gold Tomato Caprese with Burrata: Slices of tomato, burrata, and crispy breadcrumbs.
• Spring Pea Crostini: Toasted bread, pea and mint pesto, burrata, and prosciutto.
• Fried bread balls with burrata dip: Warm, crispy bread served with burrata and basil vinaigrette.
• Bruschetta Bar: An assortment of grilled bread, vegetables, meats, and cheeses (including burrata), where everyone can build their own snack.
• Simple Burrata platter: Just serve burrata with bread, olive oil, and salt for an easy, satisfying appetizer.

Frequently Asked Questions about Burrata

Many people have questions about storing, serving, and keeping burrata fresh. Here’s what you should know:

How should burrata be stored?

• Keep burrata in the brine or liquid it comes in, and store it in the fridge.
• Don’t pour off the liquid-it helps prevent the cheese from drying out.
• If you lose the brine, you can keep burrata in a bowl of salted water.

How long does burrata last?

• Burrata is best within 48 hours of being made.
• It may last a bit longer in the fridge in its liquid, but the taste and texture won’t be as nice after a couple of days.
• If you have leftovers, eat them within 2 days for best quality.

Can you freeze burrata cheese?

It’s not a good idea to freeze burrata. Freezing changes its soft, creamy inside and often makes the texture grainy and the outer shell rubbery. For best results, eat burrata while it’s fresh.

What is the nutritional value of burrata?

Burrata also gives you vitamins like A and C and minerals such as calcium and iron. Because it’s rich and high in fat, people generally eat it in moderate amounts, adding a bit of luxury to many meals.