Burrata is the cheese that ruined mozzarella for me. Once you’ve cut into a fresh ball and watched the cream pour out onto a plate of ripe tomatoes, the standard supermarket fior di latte feels like a different food entirely. Burrata is mozzarella’s richer Southern Italian cousin — and one of the few Italian cheeses where younger is always better.
This is the complete guide: what burrata actually is, where it comes from, how it’s made, how to buy it, how to serve it, and why it’s worth the premium over regular mozzarella.
What Is Burrata, Exactly?
Burrata (which translates roughly to “buttered” in Italian) is a fresh Italian cheese made from cow’s milk. From the outside, a burrata ball looks identical to a fresh mozzarella — same white, soft, milky exterior, same approximate size. But cut into it and the difference becomes obvious: burrata is hollow, with a creamy, almost liquid center called stracciatella.
Inside the smooth mozzarella shell is a mixture of soft cheese curds (mozzarella shreds) and fresh cream. When you cut the ball open, this center spills out — rich, sweet, milky, with the texture somewhere between thick yogurt and very soft cheese.
So technically: burrata is mozzarella with a cream-and-curd center wrapped inside.
Where Does Burrata Come From?
Burrata was invented in the early 1900s in Andria, a small city in the Puglia region of Southern Italy. The story most cheesemakers in Andria tell is that it started as a way to use leftover mozzarella scraps and cream that would otherwise go to waste. The shell was made fresh, the leftover bits were chopped up, mixed with cream, and stuffed inside.
The cheese stayed regional for decades. Burrata di Andria earned IGP (Indicazione Geografica Protetta) status from the European Union in 2016 — meaning the name “Burrata di Andria” is legally protected and can only be applied to burrata produced according to specific traditional methods in the Puglia region.
Most burrata sold outside Italy isn’t Burrata di Andria IGP — it’s burrata made elsewhere using the same general technique. That’s not necessarily worse (some of it is excellent), but if you want the original, check the label for “Burrata di Andria IGP.”
How Burrata Is Made
- Curds are formed. Fresh cow’s milk is heated and rennet is added to coagulate it into curds.
- Pasta filata technique. Like mozzarella, the curds are stretched in hot water until they become elastic and smooth — this is the same process used for fresh mozzarella, provolone, and scamorza.
- Shell forming. A small portion of the stretched curd is shaped into a thin pouch by hand.
- Filling. The pouch is filled with stracciatella — torn shreds of fresh mozzarella mixed with thick cream.
- Sealing. The top of the pouch is pinched closed, creating the characteristic teardrop or ball shape.
- Brine bath. The finished burrata sits briefly in a salt water brine, then is packaged for sale.
The entire process must happen quickly. Burrata cannot be aged. From milk to finished cheese should take a single day, ideally a few hours. This is why burrata is always sold extremely fresh.
How to Buy Burrata: What to Look For
Check the date. Burrata’s quality drops dramatically after 48 hours. Always look for the freshest possible — ideally same-day or next-day from production. If the date isn’t visible, ask.
It should be packed in liquid. Authentic burrata comes submerged in its own whey or in a light brine. If it’s vacuum-packed and dry, it has likely lost moisture and texture.
The shell should be smooth and slightly shiny. A wrinkled, dull, or yellowed exterior means it has aged past its prime.
Smell test. Fresh burrata smells like fresh milk and slight cream. Any sour, ammonia-like, or fermented smell means it has gone off — burrata does not improve with age.
How to Serve Burrata
The number one rule: serve burrata at room temperature. Cold burrata is solid, mute, and waxy. Take it out of the refrigerator at least 30 minutes before serving — ideally an hour.
Cut it open at the table, in front of guests if you’re entertaining. The dramatic spill of cream is part of the experience.
Classic pairings:
- Ripe tomatoes — the most traditional Puglian way, with a generous drizzle of extra virgin olive oil, sea salt, and fresh basil.
- Prosciutto di Parma — the saltiness of cured ham balances burrata’s sweet richness perfectly.
- Crusty bread or focaccia — for scooping up the cream.
- Roasted peaches or figs — sweet stone fruits with burrata is one of summer’s great combinations.
- Pesto alla Genovese — a spoonful of fresh pesto over burrata adds herbal brightness.
- Anchovies and capers — for those who want the salty contrast.
Burrata vs Mozzarella: The Real Difference
The basic difference is the center. Mozzarella is uniformly textured all the way through — solid, springy, milky. Burrata has the same exterior but a creamy, runny interior.
Burrata is also significantly higher in fat than mozzarella because of the cream filling. That richness is what makes it special — but also what makes it more delicate. Burrata cannot be cooked, melted, or used as a pizza topping in the way mozzarella can. It’s strictly a fresh, room-temperature cheese.
If you’re looking for a cheese to melt on pizza or use in pasta dishes, you want fresh mozzarella (fior di latte) or mozzarella di bufala. Burrata is for plates where it can be the star.
Storing Burrata at Home
Burrata should be eaten the day you buy it, ideally within hours of opening. If you must store it, keep it submerged in its liquid, sealed, in the coldest part of your refrigerator — and even then, no more than 24 hours.
Never freeze burrata. The freezing destroys the structure of both the shell and the cream center, and what you thaw is a watery mess.
Frequently Asked Questions About Burrata
Is burrata pasteurized?
Most burrata sold in the U.S. is made with pasteurized milk because of FDA regulations on fresh cheeses. In Italy, both pasteurized and raw milk versions are produced, though most commercial burrata uses pasteurized milk.
Can pregnant women eat burrata?
If made from pasteurized milk (which most U.S.-sold burrata is), it’s generally considered safe for pregnant women. Always check the label and consult your doctor for specifics.
Is burrata the same as stracciatella?
Stracciatella is the cream-and-curd filling inside burrata. You can buy stracciatella by itself — it’s essentially the burrata center without the mozzarella shell. Italian cheese shops in big cities often sell both.
How long does burrata last?
Eat within 1-2 days of purchase, ideally same day. After 48 hours from production, the texture and flavor degrade noticeably.
Why is burrata so expensive?
Burrata is hand-formed, made fresh, and has a very short shelf life. The labor and waste involved are higher than other fresh cheeses, which drives the price up. A good burrata in the U.S. typically costs $8-15 for a single ball.
The Bottom Line
Burrata is one of those Italian foods that justifies its premium price entirely. It’s an experience, not just a cheese. Buy it fresh, serve it at room temperature with great olive oil and ripe tomatoes, and you’ll understand why Puglians have been eating it this way for over a hundred years.
For more on Italian fresh cheeses, see our guide to Italian Cheeses. To learn more about how burrata is made and the related cheeses in the same family, read our explainer on Mozzarella di Bufala and our guide to Italian Regional Cuisine.
