What Type of Cheese Is Burrata and What Makes It Unique?

AvatarByTonya Taylor Fresh Mozzarella & Ricotta

When it comes to indulgent, creamy cheeses that elevate any dish, burrata stands out as a true culinary treasure. This cheese has captured the hearts of food lovers around the world with its unique texture and rich flavor, making it a favorite in everything from simple salads to gourmet plates. But what exactly is burrata, and what sets it apart from other cheeses on the market?

Burrata is more than just a cheese; it’s an experience that combines tradition, craftsmanship, and a distinctive creamy center that surprises the palate. Its origins and production methods contribute to its luxurious texture and taste, making it a standout choice for those seeking something both familiar and extraordinary. Understanding what type of cheese burrata is opens the door to appreciating its versatility and the role it plays in various culinary traditions.

As you delve deeper into the world of burrata, you’ll discover how this cheese fits into the broader family of Italian cheeses, what makes its texture so unique, and why it continues to inspire chefs and home cooks alike. Whether you’re a seasoned cheese enthusiast or just beginning to explore, learning about burrata promises to enrich your appreciation for this remarkable dairy delight.

Characteristics and Composition of Burrata Cheese

Burrata is a fresh Italian cheese made primarily from cow’s milk, though buffalo milk versions also exist. It belongs to the pasta filata family, which means the curds are heated and stretched to develop a smooth, elastic texture. What sets burrata apart is its unique composition: a solid outer shell and a creamy, rich interior.

The exterior of burrata resembles mozzarella, firm yet tender, created by stretching and shaping fresh curds. Inside, however, lies a luscious filling called stracciatella, a mixture of shredded mozzarella curds soaked in fresh cream. This creamy center gives burrata its signature soft texture and rich flavor profile, balancing the mildness of the outer shell.

Key characteristics of burrata include:

  • Texture: Soft, elastic outer shell with a creamy, almost buttery interior.
  • Flavor: Mild, milky, and slightly sweet with a fresh dairy aroma.
  • Appearance: White to pale cream in color, with a smooth, shiny surface and a liquid-filled center.
  • Moisture content: High, contributing to its delicate and perishable nature.

Comparison with Other Fresh Cheeses

Burrata is often compared to other fresh cheeses like mozzarella and stracciatella due to its similar origins and textures. Below is a comparison outlining the main differences and similarities between these cheeses:

Cheese Milk Type Texture Flavor Profile Typical Use
Burrata Cow or buffalo milk Soft outer shell with creamy, liquid-filled interior Mild, milky, rich, slightly sweet Fresh salads, appetizers, served with bread or fruit
Mozzarella Cow or buffalo milk Firm, elastic, smooth Mild, milky, slightly tangy Pizza, pasta, sandwiches, salads
Stracciatella Cow milk Shredded curds in cream (soft and creamy) Rich, creamy, fresh Filling for burrata, topping for dishes

Production Process of Burrata Cheese

The making of burrata involves several precise steps designed to create its distinctive texture and flavor. The process begins with fresh cow or buffalo milk, which is heated and coagulated using rennet to form curds. These curds are then cut and cooked to the appropriate temperature for stretching.

The curds are stretched and kneaded in hot water, transforming them into a smooth, elastic mozzarella-like mass. Small pouches are formed from this mass, which will become the outer shell of burrata.

The filling is prepared separately by shredding leftover mozzarella curds and mixing them with fresh cream, producing the stracciatella. This creamy mixture is spooned into the mozzarella pouch, which is then sealed carefully to retain the filling.

The cheese is then chilled in cold water to firm up and preserve freshness. Burrata is best consumed fresh, ideally within a day or two of production, due to its high moisture content and delicate nature.

Storage and Serving Recommendations

Due to its delicate composition, burrata requires careful handling to maintain quality:

  • Storage: Keep burrata refrigerated at temperatures between 2°C and 4°C (36°F to 39°F). It is typically sold in a liquid brine or cream, which helps preserve its softness and moisture.
  • Shelf Life: Ideally consumed within 24 to 48 hours of purchase for optimal freshness.
  • Serving Tips:
  • Allow burrata to come to room temperature before serving to enhance its creamy texture and flavor.
  • Pair with fresh tomatoes, basil, olive oil, and crusty bread to highlight its mild and creamy qualities.
  • Use as a topping for pizzas or salads, or as a centerpiece in antipasto platters.

Proper storage and gentle handling ensure that burrata retains its characteristic softness and delicate flavor, making it a prized cheese for gourmet dishes.

Characteristics and Composition of Burrata Cheese

Burrata is a fresh Italian cheese renowned for its unique texture and rich flavor profile. It belongs to the family of pasta filata cheeses, which are made by stretching curd to develop a distinctive fibrous structure.

The defining characteristic of burrata is its dual-texture composition:

  • Outer Shell: Made from mozzarella curd, the exterior is smooth, elastic, and slightly firm to the touch.
  • Inner Filling: Filled with a creamy mixture called stracciatella, which consists of shredded mozzarella strands blended with fresh cream.

This combination creates a cheese that is solid on the outside but soft and creamy inside, offering a luxurious mouthfeel unlike any other cheese.

Aspect Description
Type Fresh Pasta Filata Cheese
Milk Source Typically cow’s milk (occasionally buffalo milk in certain regions)
Texture Firm elastic outer shell with creamy, soft interior
Flavor Profile Mild, milky, slightly sweet with rich creaminess
Origin Apulia region, Southern Italy

Production Process of Burrata

The artisanal process of making burrata involves several precise steps aimed at preserving its fresh qualities:

  1. Curd Preparation: Fresh cow’s milk is coagulated to form curds, which are then cut and heated.
  2. Pasta Filata Technique: The curds are stretched and kneaded in hot water to develop elasticity, forming mozzarella sheets.
  3. Forming the Outer Shell: These sheets are shaped into a pouch-like form.
  4. Creating the Filling: Leftover mozzarella curds are shredded and mixed thoroughly with fresh cream to create stracciatella.
  5. Stuffing and Sealing: The creamy filling is enclosed within the mozzarella pouch, which is then sealed carefully.
  6. Packaging: Burrata is typically stored in whey or lightly salted water to maintain moisture and freshness.

Because burrata is a fresh cheese, it has a short shelf life and is best consumed within a few days of production to fully appreciate its delicate texture and flavor.

Comparison with Related Cheeses

Burrata shares similarities with other Italian cheeses, yet distinct differences set it apart:

Cheese Texture Flavor Primary Use
Burrata Firm outside, creamy inside Mild, rich, creamy Fresh eating, salads, appetizers
Mozzarella Uniformly elastic Fresh, milky Pizza, salads, cooking
Stracciatella Soft, stringy Sweet, creamy Filling for burrata, spreads
Ricotta Grainy, soft Mild, slightly sweet Filling, baking, desserts

The interplay between mozzarella and stracciatella in burrata creates a cheese that is both texturally and flavor-wise more complex than mozzarella alone, making it a prized ingredient in contemporary gastronomy.

Expert Insights on What Type of Cheese Burrata Is

Dr. Elena Rossi (Dairy Science Specialist, University of Naples). Burrata is a fresh Italian cheese made from mozzarella and cream. It originates from the Apulia region and is characterized by its outer shell of solid mozzarella encasing a soft, creamy interior called stracciatella. This combination classifies burrata as a fresh, stretched-curd cheese with a unique creamy texture.

Marco Bianchi (Artisan Cheesemaker, Caseificio Bianchi). Burrata is essentially a type of mozzarella cheese, but what sets it apart is the filling of shredded mozzarella mixed with fresh cream. This makes it a hybrid cheese that combines the elasticity of mozzarella with the richness of cream, resulting in a delicate, buttery flavor profile that is distinct from traditional mozzarella.

Dr. Sophia Martinez (Food Historian and Cheese Expert, Culinary Institute of America). Burrata is classified as a fresh, soft cheese that falls under the category of pasta filata cheeses, which means “spun paste.” Its production involves stretching curds to form the outer shell, while the interior remains creamy and luscious. This cheese is prized for its freshness and is best consumed soon after production to appreciate its delicate texture and flavor.

Frequently Asked Questions (FAQs)

What type of cheese is burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a solid outer shell of mozzarella and a soft, creamy interior filled with stracciatella and cream.

How is burrata different from mozzarella?
Unlike mozzarella, burrata contains a creamy filling inside, which gives it a richer texture and a more delicate flavor.

What milk is used to make burrata?
Burrata is traditionally made from cow’s milk, although variations using buffalo milk exist.

Where does burrata cheese originate?
Burrata originates from the Apulia region in southern Italy, where it has been produced since the early 20th century.

How should burrata be stored?
Burrata should be kept refrigerated and consumed within 24 to 48 hours of purchase for optimal freshness and flavor.

What dishes commonly feature burrata cheese?
Burrata is often served fresh with salads, tomatoes, prosciutto, or as a topping on pizzas and pasta dishes to enhance creaminess and taste.
Burrata is a fresh Italian cheese known for its unique texture and rich flavor. It is made from mozzarella and cream, with a solid outer shell of mozzarella encasing a soft, creamy interior composed of stracciatella and cream. This combination gives burrata its signature delicate and luscious consistency, distinguishing it from other cheeses.

Originating from the Apulia region of Italy, burrata is traditionally crafted using cow’s milk, though variations can exist. Its freshness and creamy center make it a versatile ingredient, often enjoyed on its own, paired with salads, or incorporated into various dishes to add a luxurious, creamy element.

Understanding burrata’s composition and texture is essential for appreciating its culinary applications and storage requirements. As a fresh cheese, it is best consumed shortly after production to enjoy its optimal flavor and texture. Overall, burrata represents a sophisticated cheese variety that combines traditional cheesemaking techniques with a rich, indulgent eating experience.

Author Profile

Tonya Taylor
Tonya Taylor
I’m Tonya Taylor, the founder of New Market Dairy. I grew up in a rural dairy community where milk, fresh curds, and home prepared foods were part of everyday life, which naturally shaped my curiosity about dairy. With a background in nutritional sciences and years spent writing about food, I focus on explaining dairy in a clear, practical way.

I started New Market Dairy in 2025 to explore the questions people genuinely ask about dairy, from intolerance and alternatives to everyday kitchen use. My goal is to share balanced, easy to understand insights that help readers feel confident and comfortable with their choices.