Have you ever wondered the difference between mozzarella and burrata? It’s a crazy cheese world out there, and here in Italy, it’s no different.
Some Italians consider burrata the king of all mozzarella varieties but what exactly is it? If you are visiting Italy, you are likely to see it on menus, at grocery stores and for sale at food markets.
Burrata is one of the best things you can try in Italy so let’s take a closer look at exactly what it is, how you might see it and what to look for when shopping for it.
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What Is Burrata?
Burrata is a type of fresh Italian mozzarella cheese made from cow’s milk. It has a soft outer shell of mozzarella, filled with a luscious, creamy interior made from stracciatella (shredded mozzarella soaked in cream).
The name burrata comes from burro, meaning butter, referring to its rich, buttery texture.
Burrata was invented in the 1920s in Puglia as a way to use up leftover mozzarella scraps and cream from the mozzarella cheese making process.
Good To Know: Although burrata is very rich and luxurious, it’s often paired with simple Italian ingredients like grilled bread or fresh greens, vine ripe tomatoes and prosciutto.
How To Pronounce Burrata in Italian
Burrata pronunciation is boor-rah-tah in Italian.
Listen to the burrata pronunciation here:
Burrata Vs Mozzarella
While mozzarella and burrata look almost identical, they are quite different. Both are soft, white, and usually served fresh (meaning they are not cooked) but upon cutting them open, you will see the difference!
Mozzarella is the more common of the two cheeses, typically made in Campania. Traditionally made from cow’s milk (or from water buffalo in the case of mozzarella di bufala), it has a firm, springy texture and a clean, milky flavor.
Mozzarella holds its shape well and is a staple across Italian cuisine including in caprese salad, on pizza and in pasta dishes. Its simplicity and freshness make it incredibly versatile, and you’ll find it everywhere from supermarket counters to high-end restaurants throughout all 20 regions.
Burrata, on the other hand, is a more luxurious cousin. It may look like a ball of mozzarella from the outside, but upon breaking it open you’ll discover a rich, creamy interior made of stracciatella (shredded curds) mixed with cream. The outer shell is mozzarella, but the inside is soft, buttery, and spoonable. It’s more delicate than mozzarella and best eaten fresh, ideally on the day it’s made.
How Burrata Is Used In Italian Cooking
Burrata is almost always served fresh and at room temperature, where its creamy center naturally oozes out when you dig in. You are most likely to see burrata served in:
- Antipasti – as an appetizer paired with fresh tomatoes, grilled vegetables or paired with prosciutto.
- Insalate – burrata can be served as a main dish in a salad on a bed of greens with cherry tomatoes, seasonal produce and other summer vegetables.
- Pizza & focaccia – burrata is always added after baking to preserve its texture and flavor.
- Pasta – placed on top of warm pasta dishes, often in southern Italy.
Cooking Tip: Never cook burrata—heat ruins the creamy center!
How Burrata Is Made
- Fresh mozzarella curds are stretched and formed into a pouch by hand using the pasta filata method—the same used for mozzarella and provolone.
- To make the outer casing of the burrata, a part of the mozzarella is then shaped into a flat disc or pouch.
- The leftover mozzarella curds are torn or shredded by hand (this is the stracciatella). These shreds are mixed with fresh cream to make the filling
- The still-warm mozzarella pouch is filled with the stracciatella and then twisted shut at the top, like a purse, sealing the creamy center inside.
- Burrata is placed in cold water to hold its shape and then stored in a light brine or whey to keep it moist.
Did You Know: Most burrata is made in Puglia and is meant to be eaten the same day it’s made (or within 48 hours). It can be made from either cow’s milk or buffalo cow’s milk.
Tips For Purchasing Burrata
- The best burrata comes from southern Italy and can be purchased at food markets or directly at farms and cheese factories.
- If you are at a grocery store, you can find the next best thing in the fresh cheese section.
- Look at the expiration date of the burrata – it shouldn’t be too long!
For more on cheese in Italy, don’t miss
Italian Cheese – All You Need To Know Before Coming to Italy
Is Mozzarella Pasteurized In Italy?
Is Ricotta Pasteurized In Italy?
What is Mozzarella di Bufala (Buffalo Mozzarella)?
Mozzarella Types and Shapes + a Mozzarella Imposter
What is Burrata?
