Burrata vs mozzarella: What’s the difference?

At first glance, burrata and mozzarella look almost identical. They are both gorgeous, smooth white balls of Italian cheese with a delicate, milky flavor. They’re both made from fresh cow’s milk, often found side by side at the grocery store, and both are staples of Italian cuisine.

But once you cut into a burrata, you’ll immediately see (and taste) the difference. Cream spills out of its soft shell, creating a rich texture that mozzarella can’t match.

In this guide, we’ll break down burrata vs. mozzarella — how the cheeses are made, what makes each one unique, how they differ in taste and texture, and when to use each cheese for the best results.

Burrata vs mozzarella comparison table

What is burrata?

Burrata is a fresh Italian cheese that looks like a ball of mozzarella — until you slice into it. Inside, it hides a creamy treasure: stracciatella, a mixture of mozzarella shreds soaked in heavy cream.

The word “burrata” actually comes from “burro,” meaning butter in Italian, a fitting name for a cheese known for its rich, buttery texture.

How burrata is made

The process starts similarly to mozzarella:

1. Fresh cow’s milk (or sometimes buffalo milk) is heated and curdled with rennet.

2. The curds are stretched and kneaded into a smooth, elastic dough.

3. Instead of forming it into a solid ball, cheesemakers shape a pouch from the mozzarella.

4. That pouch is then filled with stracciatella, a mixture of ribbons of mozzarella and cream.

5. Finally, it’s sealed and soaked in brine to preserve its shape.

The result is a soft, delicate ball with a smooth outer shell and a luscious, creamy center that oozes out when cut.

Where burrata comes from

Burrata originated in the Apulia (Puglia) region of southern Italy, particularly in the province of Andria, during the early 20th century. It was invented as a way to utilize leftover mozzarella scraps, which cheesemakers would mix with cream and encase in a new mozzarella shell.

Today, burrata is enjoyed worldwide and often served as the star of elegant appetizers or summer dishes.

A mind-blowing burrata and prosciutto pizza I devoured during my first trip to Paris. At the time, this was the best pizza I had ever had. However, it was surpassed on my trip to Naples the next year ;).

What is mozzarella?

Mozzarella is one of the world’s most popular cheeses, and one of Italy’s most versatile. It’s known for its mild flavor, tender texture, and famous stretch when melted.

How mozzarella is made

Mozzarella is traditionally made from buffalo milk (mozzarella di bufala campana) or cow’s milk (fior di latte). The name originates from the Italian verb “mozzare,” meaning “to cut,” which refers to the process of cutting and shaping the curds by hand.

The process:

1. Fresh milk is heated and combined with rennet to form curds.

2. The curds are drained, then dipped in hot whey or water.

3. They’re stretched and kneaded until they reach a smooth, elastic consistency.

4. The cheese is then shaped into balls and placed in brine for preservation.

Where mozzarella comes from

Mozzarella originated in Campania, in southern Italy, near the city of Naples. For centuries, it’s been made using the milk of water buffalo raised in the region’s lush wetlands.

Today, mozzarella is produced worldwide, and variations range from fresh, soft balls of mozzarella to low-moisture blocks used for pizza. But in my opinion, there is nothing better than the buffalo mozzarella in Naples!

Burrata vs mozzarella: Key differences

While burrata and mozzarella share similar ingredients, they differ in structure, texture, and richness.

1. Texture

• Burrata: Soft, creamy, and luxurious. When sliced open, its creamy center flows out like a rich sauce.

• Mozzarella: Smooth, elastic, and slightly springy throughout. It holds its shape well and melts beautifully.

If mozzarella is clean and stretchy, burrata is indulgent and spoonable.

2. Flavor

• Burrata: Buttery, milky, slightly tangy, with a rich mouthfeel from the cream inside.

• Mozzarella: Mild, clean, and subtly sweet, with a gentle dairy flavor that complements other ingredients.

Burrata is richer and more decadent, while mozzarella is lighter and more refreshing.

3. Aging and freshness

Both are fresh cheeses, meaning they’re not aged. However:

• Burrata is best eaten within 24–48 hours of being made.

• Mozzarella lasts slightly longer — up to a week when stored properly.

4. Use in cooking

• Burrata is best enjoyed fresh, never cooked. Heat causes its creamy center to melt away.

• Mozzarella shines when melted — on pizza, lasagna, or baked pasta.

5. Price and availability

Because burrata is delicate, made by hand, and has a shorter shelf life, it’s typically more expensive and often sold in specialty cheese shops. Mozzarella, on the other hand, is widely available and more affordable. My local grocery store sells a nice ball of burrata for about $12.

Flavor and texture comparison

To truly understand the difference, think of burrata as mozzarella taken to the next level.

When you bite into burrata, you get a contrast between the thin, stretchy shell and the luscious cream inside. It feels rich, indulgent, and silky.

Mozzarella, by comparison, offers a clean, elastic texture. It's more balanced and versatile, especially for melting. It’s the dependable everyday cheese you can use anywhere, while burrata is the showstopper reserved for special moments.

Burrata vs mozzarella nutrition comparison

How to eat and serve each

Burrata

Burrata is a type of cheese that is best enjoyed fresh and served at room temperature, allowing the cream inside to flow freely.

Best pairing ideas for burrata:

• With ripe tomatoes, basil, and olive oil (like a caprese, but elevated)

• On crusty bread with prosciutto and arugula

• Over roasted vegetables or grilled peaches

• As a centerpiece on a cheese board with olive oil and flaky salt

Avoid cooking burrata — it’s best savored at room temperature or cold.

Pro tip: My favorite way to eat burrata is with homemade bruschetta, crispy prosciutto (I like to airfry it), and a nicely sliced and toasted baguette. Rub the bread with garlic, drizzle with olive oil, and crisp it up under the broiler. Chef's fking kiss!

Mozzarella

Mozzarella is endlessly versatile. You can eat it fresh or melt it into all kinds of dishes.

Best uses for mozzarella:

• On pizza or flatbreads (it melts beautifully)

• Layered into lasagna or baked ziti

• In a caprese salad with tomatoes and basil

• In sandwiches or paninis

• As a topping for casseroles and pasta bakes

Burrata vs Mozzarella: Which one should you choose?

It depends on what you’re making:

• Choose burrata when you want something indulgent, creamy, and impressive, perfect for appetizers or elegant salads.

• Choose mozzarella for melting, stretching, and everyday recipes that call for a classic, mild cheese.

If you’re making pizza, go with mozzarella.
If you’re making a fresh summer salad or hosting a dinner party, go with burrata.

Or, do both, serve burrata as a starter, and mozzarella on the main course.

Final thoughts

When it comes to burrata vs mozzarella, the two aren’t rivals so much as relatives. Burrata begins as mozzarella, then evolves into something even more decadent.

Mozzarella is clean, simple, and versatile, the cheese you turn to again and again. Burrata is rich, creamy, and luxurious, transforming an ordinary meal into a special occasion.

If you love fresh Italian cheese, both deserve a place in your kitchen. But the next time you want to impress your guests, slice open a burrata and let that creamy center do the talking.