Quick Answer: Burrata is a thin pouch of mozzarella filled with stracciatella, shreds of fresh curd soaked in cream, so it's richer and spills open when you cut it. Mozzarella is the same stretched curd, but solid all the way through. Use burrata as a showpiece you cut open at the table; use fresh mozzarella when you need slices or cubes that hold their shape, like caprese skewers.
Burrata vs. mozzarella at a glance
| Burrata | Fresh mozzarella | |
|---|---|---|
| What it is | A mozzarella shell filled with stracciatella and cream | Solid stretched curd |
| Texture | Firm skin, soft and runny inside | Bouncy, springy, sliceable |
| Flavor | Rich, milky, buttery | Clean, milky, mild |
| Where it's from | Puglia, in southern Italy | Southern Italy (buffalo mozzarella from Campania and nearby regions) |
| Keeps | A day or two once opened | About a week in brine |
| Price | Higher per ounce | Lower |
| Best for | A centerpiece on a board, salads, topping pizza after baking | Caprese, skewers, sandwiches, baking |
How they're made
Both start the same way. Fresh curd is heated in hot water until it turns elastic, then stretched and folded. This is the pasta filata method, and it gives mozzarella its springy texture. (Wikipedia: Mozzarella)
For mozzarella, the stretched curd is shaped into balls and that's it. It's sold in sizes from large balls to egg-sized ovolini, cherry-sized ciliegine and tiny perlene.
For burrata, the stretched curd is shaped into a pouch, filled with scraps of mozzarella and fresh cream, and tied shut. Burrata comes from Puglia, and Burrata di Andria has had protected (PGI) status since 2016. (Wikipedia: Burrata)
That filling, the stracciatella, is sold on its own too. See our stracciatella guide.
Taste and texture
- Mozzarella is clean and milky with a slight springiness. It's a team player that lets tomatoes, basil and olive oil shine.
- Burrata tastes like mozzarella and fresh cream at once. The outside has a little chew; the center is soft, rich and spoonable.
Which types of mozzarella are there?
- Fior di latte: fresh cow's milk mozzarella, the most common kind in US stores.
- Buffalo mozzarella: made from water buffalo milk, tangier and richer. Mozzarella di Bufala Campana is the protected version.
- Low-moisture mozzarella: the firm block or shredded kind for pizza. Not a stand-in for burrata or fresh mozzarella on a board.
When to use each
Choose burrata for:
- A board centerpiece: set it in a shallow bowl, cut it open at the table and surround it with tomatoes, prosciutto and bread
- Salads with peaches, figs or roasted tomatoes
- Topping a pizza or pasta right before serving, never baked in
Choose fresh mozzarella for:
- Caprese skewers and salads where you need neat slices
- Sandwiches and paninis
- Anything baked, like pizza, lasagna or stuffed shells
- Make-ahead platters, since it holds its shape for hours
Can you swap one for the other?
Mostly, yes, with trade-offs. Fresh mozzarella torn into pieces and drizzled with a spoonful of cream or good olive oil gets closest to burrata. Burrata in place of mozzarella works in salads and on pizza after baking, but it won't slice and it releases liquid. Don't use low-moisture mozzarella for either.
Buying and storing
- Check the date, and buy burrata as close to the day you'll serve it as you can. It doesn't keep well, even in the fridge. (Wikipedia: Burrata)
- Keep both in their liquid until you serve them.
- Take them out 20 to 30 minutes before serving. Cold mozzarella tastes of very little.
- Eat opened burrata within a day or two, and fresh mozzarella in brine within about a week.
For brands, see our rankings of the best burrata and the best fresh mozzarella.
Burrata and mozzarella in pregnancy
The CDC lists mozzarella made with pasteurized milk among the safer cheese choices for pregnant people. (CDC) Most burrata and fresh mozzarella in US stores is pasteurized, but check the label. See which cheeses are safe during pregnancy.
Sources
FAQ
What is the difference between burrata and mozzarella?
Burrata is a thin pouch of mozzarella filled with stracciatella (shreds of curd soaked in cream). Mozzarella is solid stretched curd all the way through. Burrata is richer, softer and runny inside.
Can I use mozzarella instead of burrata?
In cooked dishes and caprese, yes, though you lose the creamy center. Fresh mozzarella with a drizzle of cream or olive oil gets closest. Don't substitute low-moisture mozzarella.
Is burrata healthier than mozzarella?
No. Burrata's cream filling makes it richer and higher in fat than mozzarella, so it's the more indulgent of the two.
How long does burrata last?
Not long. Eat it within a day or two of opening, and ideally well before the date on the tub. Fresh mozzarella in brine keeps about a week.
Can you eat burrata when pregnant?
US health agencies list mozzarella made with pasteurized milk among the safer cheese choices. Check that the burrata is labeled as made with pasteurized milk, and ask your doctor if unsure.
