# What is the difference between burrata and mozzarella? Canonical: https://zestasy.com/wiki/burrata-vs-mozzarella/ Section: Zestasy Wiki > Food · Updated: 2026-10-14 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Mozzarella is a solid, fresh cheese made by stretching hot curd into smooth balls. Burrata starts the same way, but the stretched curd is shaped into a pouch and filled with shreds of curd soaked in cream, so it spills open when cut. Mozzarella can be eaten fresh or cooked; burrata is best eaten cold, as it is, and quickly. They sit side by side in the cheese fridge, both white, both round, both swimming in liquid. Cut into them and the difference is obvious: one is a firm, springy ball, the other a soft purse that spills its creamy middle across the plate. That difference decides how you serve them. ## How mozzarella is made Mozzarella is a fresh, unaged *pasta filata*, or "stretched curd", cheese. [Wikipedia's mozzarella entry](https://en.wikipedia.org/wiki/Mozzarella) explains that the curd is heated and drained, then stretched and kneaded into a smooth, shiny paste, and pieces are cut off to form balls. The name comes from *mozzare*, to cut off. There are a few kinds you will meet: - **Fior di latte**, made from cow's milk: mild, milky and springy. - **Mozzarella di bufala**, made from buffalo milk: richer and tangier. Mozzarella di Bufala Campana has had protected designation of origin since 1996, according to the same entry. - **Low-moisture mozzarella**, the firmer, drier block, made for melting on pizza and in bakes. ## How burrata is made [Wikipedia's burrata entry](https://en.wikipedia.org/wiki/Burrata) describes burrata as beginning like mozzarella: the stretched curd, while still hot, is formed into a pouch, filled with scraps of curd and fresh cream, and sealed. The outer shell is solid cheese; the inside is *stracciatella*, soft shreds of curd in cream. It comes from Puglia, particularly the area around Andria, and "Burrata di Andria" received protected geographical indication in 2016. The same entry notes that burrata does not keep well, even in the fridge, and should be eaten fresh. ## Serving mozzarella Fresh mozzarella is happy cold or warm: - Torn into a caprese with ripe tomatoes, basil, salt and good oil. More on that in [what makes a caprese worth eating](https://zestasy.com/wiki/good-caprese/). - Sliced in a sandwich or on a piadina. - Melted on pizza or in a bake. Fresh balls release water, so tear them and leave them to drain in a sieve first, or use a firmer low-moisture block. - Fried in breadcrumbs as *mozzarella in carrozza*. Take it out of the fridge a little before eating; cold mozzarella tastes of very little. ## Serving burrata Burrata is a whole course in a ball. Put it on a plate, slit it open at the table, and surround it with something that contrasts: - Ripe tomatoes or roasted cherry tomatoes, oil and salt. - Peaches, figs or melon with a twist of black pepper. - Grilled bread and a spoonful of pesto or salsa verde. - Bitter leaves, such as radicchio or rocket, with lemon. - Roasted peppers or courgettes, or a warm lentil salad. Serve it at cool room temperature, so the cream is soft and flowing rather than fridge-stiff. ## Why burrata never goes in the oven Heat destroys what makes burrata special. The cream splits, the curd turns rubbery and the whole thing melts into an expensive puddle that tastes like any other cheese. On pizza or pasta, add burrata after cooking: tear it over the hot dish at the table so it just softens. Mozzarella, by contrast, is built for melting. ## Buying and storing Check the date and buy close to when you plan to eat it, especially burrata. Keep both in their liquid in the fridge. Once opened, eat burrata the same day; mozzarella keeps a little longer in its brine, covered. If you can't decide, buy mozzarella for cooking and burrata for a moment. ## FAQ ### What is stracciatella? In cheese, it is the creamy filling of burrata: shreds of curd soaked in cream. Some shops sell it by itself in a tub, and it is wonderful spooned over pasta or toast. ### Can we swap burrata for mozzarella in a caprese? Yes, and many people do. It is richer and messier. Serve it whole in the middle rather than sliced. ### Is buffalo mozzarella worth the extra money? For eating raw, often yes: it has a fuller, tangier flavour. For pizza and bakes, cow's milk fior di latte or a low-moisture block does the job well. ## Sources - [Wikipedia: Mozzarella](https://en.wikipedia.org/wiki/Mozzarella) - [Wikipedia: Burrata](https://en.wikipedia.org/wiki/Burrata) ## Related - [What makes a caprese salad worth eating?](https://zestasy.com/wiki/good-caprese/) - [Can you make ricotta at home?](https://zestasy.com/wiki/homemade-ricotta/) - [How do you make good pizza in a home oven?](https://zestasy.com/wiki/pizza-in-a-home-oven/) - [What snacks do you serve for an Italian aperitivo at home?](https://zestasy.com/wiki/aperitivo-snacks/) - [What do you do with fresh figs?](https://zestasy.com/wiki/fresh-figs/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)