Burrata
A fresh Italian cheese from Puglia: a pouch of mozzarella filled with stracciatella, shreds of mozzarella soaked in cream. It is eaten days after it is made.
| Category | Cheese |
|---|---|
| Maker / Origin | Southern Italy |
| Storage | Keep in its liquid in the coldest part of the fridge. It is highly perishable. |
| Shelf life | Best within 1 to 2 days of purchase, and by the date on the package. Do not keep opened burrata beyond a day. |
| Best uses | Caprese salads, torn over pizza and pasta, bruschetta, and with grilled peaches or tomatoes. |
| Substitutes | Fresh mozzarella, with a spoonful of ricotta or cream added. |
| Pairings | Tomatoes, basil, olive oil, prosciutto, and crusty bread. |
| Last checked | October 18, 2026 |
About it
Burrata was created in Andria, Puglia, in the early 1900s as a way to use mozzarella trimmings. The outer shell is stretched curd; inside, the stracciatella stays loose and rich. Cut open, the center spills out like thick cream.
Storing it
Never freeze burrata; ice crystals destroy the creamy center. Keep it submerged in its liquid until serving.
Using it
Serve burrata whole at cool room temperature and cut it at the table. Season simply with olive oil, salt, and pepper so the cream is the flavor.
Swaps & pairings
Fresh mozzarella gives the same mild, milky base without the liquid center. A ball of mozzarella with ricotta spooned over imitates the effect.
More from this maker: Southern Italy