32 Luscious Mozzarella and Burrata Cheese Recipes (2024)

FAQs

What is the difference between mozzarella and burrata cheese? ›

The Difference Between Burrata vs Mozzarella

Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream.

How to Eat Burrata. Burrata tastes amazing with every kind of summer produce you have lying around. Tear the outside of your burrata into pieces and add it to pastas or salads. Drizzle the creamy inside with olive oil, sprinkle with flakey salt, and serve alongside tomatoes, grilled bread, or roasted vegetables.

Burrata is a very delicate cheese so limit your handling of it. We recommend that you remove the seal, drain the water, and then portion the cheese while still in the package to contain the inner cream you're about to unleash.

Since fresh mozzarella is less expensive than Burrata and Burrata loses its distinctive contrasting textures when melted, it is a preferable choice for cooking dishes like pizza, where the cheese will be dissolved. Keep Burrata for when you want to savour its creamy, luscious insides—either eaten whole or served as is.

Originating from the Puglia region of Italy, it's made from cow milk (sometimes buffalo milk) and is so delicate it comes in water in tubs. Not to be confused with fresh mozzarella or bocconcini (also sold in water in tubs) which are not oozy inside. How to eat burrata – Burrata is eaten as is ie. no cooking.

Health-wise, fresh mozzarella is seen as a better option than burrata. Burrata's creamy center is high in fats, making it a source of higher calories, while mozzarella provides a lighter, low-calorie cheese alternative.

Why is Burrata so expensive? Burrata's higher price is due to its labor-intensive production process. Skilled cheesemakers handcraft each Burrata, requiring precision and time. Additionally, the use of high-quality ingredients, such as fresh milk and cream, adds to its cost.

If you want the cheese to melt over a cooked dish such as pizza, baked ziti or lasagna, select mozzarella. It is better suited to grating and will brown to a lovely golden shade as it melts. If you cook burrata, it will lose its signature texture contrast of milky center and tender exterior.

Just serve it with a slice of good bread, ripe or semi-dried tomatoes, maybe olives or some tasty vegetables such as aubergines, courgettes or peppers. Some also like to add extra virgin olive oil, but honestly I think it is already unctuous enough.

Which meats pair well with burrata? Prosciutto is one of the most common pairings with burrata because the saltiness goes so well with the buttery cheese flavor. Slightly smoother than prosciutto is pancetta.

Can you eat burrata straight? ›

Then, because of its delicacy, you eat burrata as it is. Cut it, bring pieces of it to your mouth, add a little bread, and be in Paradise.

Just before serving, cut the burrata in half and put one half on each of 2 salad plates. Drizzle with a little olive oil and sprinkle with cracked pepper.

If you open the package but won't use it all at once, transfer the liquid to an airtight container and keep the leftovers refrigerated for a day or two. Once you cut into a ball of burrata, it's best consumed immediately.

Although Burrata House has found a technique to prolong Burrata's shelf life through packaging, eating it five days after opening is still recommended. Burrata cheeses can be preserved in the refrigerator for up to five days if placed in an airtight container and covered with water.

Yes! If you're planning to melt the cheese for a cooked dish like pizza, fresh mozzarella is a better option because it's cheaper than burrata, and melted burrata loses its trademark contrasting textures.

Can you eat the “skin” of burrata? Eating the “skin” is the whole point! The outside (or skin) of burrata is just firm mozzarella, and the inside is shredded cheese mixed with cream. It should all be eaten together.