A guide to burrata — the luxurious Italian cheese with a creamy molten center. How it's made, what's inside, and how to serve it.
Burrata is one of the most indulgent cheeses you can put on a plate — a soft pouch of mozzarella hiding a molten, creamy center that spills out when you cut into it. Once a regional Italian specialty, it has become a global favorite, and for good reason: few cheeses deliver such pure, fresh, dairy luxury.
What Burrata Is
Burrata is a fresh Italian cheese from the Puglia region in the south, traditionally made from cow's milk (and historically buffalo milk). Its name comes from burro, the Italian word for butter, a nod to its richness. It looks like a ball of fresh mozzarella, but the resemblance ends at the surface — the magic is on the inside.
What's Inside
Burrata is essentially a clever construction. An outer shell of fresh mozzarella (made by the stretched-curd pasta filata method) is formed into a pouch and filled with stracciatella — shreds of mozzarella curd swimming in fresh cream. When you cut the burrata open, this soft, creamy, luscious filling oozes out. The contrast between the slightly firm shell and the molten interior is the whole point of the cheese.
Flavor and Texture
Burrata is mild, milky, sweet, and intensely creamy, with a fresh, clean flavor. The outer shell is tender and springy, while the center is rich, soft, and almost spoonable. It's a cheese all about texture and freshness rather than bold flavor, which is why it's best eaten simply and as fresh as possible.
How to Serve Burrata
Burrata is best enjoyed raw and barely adorned, so its freshness shines. Serve it whole at room temperature, drizzled with good olive oil and sprinkled with flaky salt and black pepper, alongside ripe tomatoes, basil, and crusty bread. It's gorgeous on top of pizza added after baking, draped over roasted vegetables or peaches, or served with prosciutto. Because heat would ruin its delicate texture, it's almost always used uncooked or added at the very end.
Pairings
Burrata loves bright, fresh partners: ripe tomatoes, peaches, figs, basil, olive oil, balsamic, and cured meats. For drinks, crisp white wines, sparkling wines, and light rosés complement its creamy richness without overwhelming it.
Buying and Storing
Freshness is everything with burrata. Buy it as close to eating as possible and check the date carefully, as it's highly perishable and at its best within a day or two. Keep it refrigerated in its liquid until ready to serve, then bring it to room temperature so the center turns soft and oozing. Once cut, eat it right away.
Frequently Asked Questions
What's the difference between burrata and mozzarella?
Burrata has a mozzarella shell filled with creamy stracciatella and cream, giving it a molten center, while mozzarella is solid throughout.
Is burrata eaten hot or cold?
At room temperature and uncooked. Heat ruins its delicate creamy texture, so it's added to warm dishes only at the very end.
How long does burrata last?
Not long — it's best eaten within a day or two of purchase, as freshness is key to its appeal.