Burrata is popular for good reason: it’s creamy and rich on the inside, with a delicate outer shell that has all the familiar chew and tenderness of mozzarella. It manages to be both simple and indulgent, subtle yet striking—truly the epitome of Italian simplicity and elegance. There are many great ways to enjoy this super versatile cheese. Whether you’re enjoying it at the beginning, middle, or end of a meal, burrata is always a crowd-pleaser, and these days, very accessible in most grocery stores. Here’s how to enjoy the creamy masterpiece to its fullest.
John Montez, certified cheese professional and training and curriculum manager at Murray’s Cheese
What Is Burrata?
This luxurious cheese from the Puglia region of Italy is unique not only because it’s delicious but because it also has a secret: it’s actually two cheeses in one! Cheese curds are mixed with heavy cream and allowed to rest to create the irresistible center of burrata, a cheese called stracciatella, which is Italian for “little rags,” referring to the torn, stringy texture of the curds. The stracciatella is encased in mozzarella, making burrata a cheese with the best of both worlds.
Burrata also has an unexpectedly humble origin story, says John Montez, training and curriculum manager at Murray’s Cheese. “Nowadays, we tend to think of burrata as a more upscale version of Mozzarella, but that was not always the case,” he says. “Years ago, Italian cheese makers used to gather up any leftover Mozzarella curd they could spare and mix it with cream.” And that’s how stracciatella was born. From there, “if they also had just enough curd to form a small piece of mozzarella, they could stuff it with stracciatella to create a cheese that approximated the size and shape of a ball of mozzarella.”
How to Eat Burrata
Once you’ve brought your burrata home, since it’s fresh and not aged, remember that its flavors are very delicate, and the cheese ages just as milk does. “Ideally, burrata should be eaten within the first week of when it was made to preserve the delicate milky flavors,” says Montez. “The longer it sits, the more proteins and fats begin to break down and produce off-flavors.” What are the best ways to eat burrata? Read on for some delicious ideas.
Don’t serve cold: Before considering presentation or ingredient pairings, more important than anything else is the temperature burrata should be served. Because cheese is dairy and all dairy is refrigerated, one might expect it’s best to eat burrata cold. But as is the case with almost all cheeses, burrata is best at room temperature, allowing the texture of the cheese to relax and the flavor to come through.
For Breakfast
One might think a cheese this rich should be saved for a special evening meal, but burrata is light enough to find its way seamlessly into an omelet or scrambled eggs, to serve on toast (with or without avocado), or even served with fresh fruit and honey. It’s an easy way to turn an ordinary breakfast into something truly special.
With Tomatoes Any Which Way
Credit: Bryan Gardner
There’s a reason two-thirds of Italy’s flag is red and white. It’s a clear signal that milky white burrata is meant to be paired with juicy, acidic tomatoes. The contrasting flavors are a match made in heaven, so whether your tomatoes are roasted, sun-dried, fresh, pureed, in a sauce, as a jam, or made into a vinaigrette, this cheerful fruit, in any of its varieties, will be a perfect accompaniment to burrata, no matter which way you serve it. Just don’t forget a healthy drizzle of olive oil. Our Tomato Burrata Bites are a great place to start.
To Make Vegetables Less Virtuous
“Burrata will always be the prima donna of any dish,” says Montez. “It simply has a flair for the dramatic.” One of his favorite ways to serve burrata is with vegetables of all shapes and colors, which he thinks “makes a beautiful contrast to the stark white burrata that tops it. And how can you resist being the first one to crack into it?” The earthy flavors of roasted vegetables, such as root vegetables like carrots, parsnips, or beets, contrast nicely with burrata’s cool, creamy center. Letting the cheese melt slightly also creates a velvety sauce on the plate. Top with some crunchy roasted nuts and a handful of fresh herbs!
On Top of a Salad or Pizza
When a healthy salad is in need of some pizzazz, nothing does the trick quite like cheese to add a bit of luxury back into the mix. Use your hands to gently tear apart the burrata balls over a peppery arugula salad, a tomato and cucumber salad, or even on top of a fresh, hot pizza—because who will complain about cheese on top of cheese?
In a Sandwich
The Brooklyn restaurant Lilia famously made burrata the star of a sandwich that consisted of little more than burrata, fresh basil, and a pepper relish. Rather than the typical crusty bread you might use for a sandwich, be like the chefs at Lilia and opt for a soft roll that will make for a tender, delicate sandwich that pays tribute to this special cheese.
For Dessert!
Burrata’s versatility is no joke! Thanks to its signature milky and buttery notes, this cheese is making its way into dessert territory, used in applications like burrata ice cream or burrata French toast. “It’s a great canvas for sweet additions,” says Montez. “I like burrata on top of a blueberry cobbler in place of whipped cream.”
What to Do With the Liquid Burrata Comes In?
Any burrata you’ll find in the market or grocery store will come in a pint or quart container of a cloudy looking liquid. What is that liquid, and can you do anything with it? “Depending on where you source your burrata, it might be water, salted water, or whey,” says Montez. “You can tell if it’s whey because it will be slightly yellow and thicker than water. Whey is full of protein!” Montez suggests saving this liquid and adding it to your smoothies, soups, or even homemade dressings for a protein boost. “Some people say it’s good for watering plants, too!”