Burrata vs Mozzarella: Key Differences, Taste & Uses Explained
Burrata and mozzarella are like two siblings from the same Italian family—similar roots, but with distinct personalities. Both are fresh, creamy, and loved worldwide, yet their textures, flavors, and culinary uses set them apart. Whether you’re tossing together a salad, topping a pizza, or building a cheese board, knowing the difference between these cheeses can elevate your dish from good to unforgettable. This 2025 guide breaks down what makes burrata and mozzarella unique, how they’re made, and when to use each one. Let’s explore these Italian treasures and help you pick the perfect cheese for your next meal.
What Is Mozzarella?
Mozzarella is the classic Italian cheese you probably know from pizza or a Caprese salad. It’s soft, stretchy, and mild, with a clean, milky flavor that plays well with almost anything. Traditionally, mozzarella is made from water buffalo milk (called mozzarella di bufala), which gives it a slightly richer taste. But most of what you find in stores is made from cow’s milk, known as fresh mozzarella or fior di latte.
Mozzarella gets its signature texture from the pasta filata method, where cheesemakers heat and stretch the curds like dough until they’re smooth and elastic. This gives mozzarella its springy, slightly chewy bite, perfect for melting into gooey perfection or slicing into fresh dishes. It’s a kitchen workhorse—great for pizzas, pastas, sandwiches, or pairing with tomatoes, basil, and a drizzle of olive oil. And if you’ve ever wondered how it compares in flavor and texture to other Italian favorites, exploring Burrata vs Ricotta Cheese is a delicious way to understand the differences.
What Is Burrata?
Burrata is mozzarella’s luxurious cousin, hailing from Puglia in southern Italy. It’s a cheese that feels like a gift: a delicate mozzarella shell hides a creamy, dreamy center called stracciatella—a mix of shredded mozzarella curds and fresh cream. When you cut into it, the center oozes out, creating a rich, buttery texture that’s unlike anything else.
The flavor is mild and fresh, with a subtle sweetness and buttery notes from the cream. It’s indulgent but not heavy, with a silky mouthfeel that makes every bite feel special. Burrata is best served fresh at room temperature, paired with simple ingredients like ripe tomatoes, basil, or crusty bread. If it’s made with buffalo milk, it’s even richer, thanks to the higher fat content. This cheese is all about craftsmanship and savoring the moment.
Burrata vs. Mozzarella: A Side-by-Side Comparison
While burrata and mozzarella share some DNA, they’re distinct in texture, flavor, and use. Here’s how they stack up:
- Texture: Mozzarella is solid and springy, with a smooth, elastic bite that stretches when melted. Burrata has a thin mozzarella shell but a soft, creamy stracciatella center that spills out when cut, creating a luscious contrast.
- Flavor: Mozzarella is mild and milky, with a clean, fresh taste that’s versatile but subtle. Burrata is richer and butterier, thanks to the cream, offering a more indulgent, decadent experience.
- Culinary Use: Mozzarella’s stretchy texture makes it ideal for cooking—think pizzas, lasagnas, or grilled sandwiches. Burrata is best fresh and uncooked, shining in salads, on toast, or as a centerpiece with simple pairings like olive oil and tomatoes.
In short, mozzarella is your go-to for structure and meltability; burrata is the star for creamy, luxurious moments.
How Burrata Is Made from Mozzarella
Burrata starts where mozzarella begins, using the same pasta filata method. Here’s the process:
- Curd Creation: Fresh cow’s or buffalo milk is heated with rennet to form curds, the base of mozzarella.
- Stretching the Shell: The curds are heated in hot water, then stretched and kneaded into a smooth, elastic sheet. This becomes the mozzarella shell for burrata.
- Crafting Stracciatella: Leftover curds are torn into thin strips and mixed with fresh cream to create the soft, creamy filling called stracciatella.
- Filling the Pouch: While the mozzarella shell is still warm and pliable, it’s shaped into a pouch. The stracciatella is spooned inside, and the edges are pinched shut.
- Finishing: The burrata is cooled and stored in lightly salted water to keep it moist and fresh.
Timing and temperature are everything—too much heat, and the shell toughens; too slow, and the texture falters. The result is a cheese that’s both structured and indulgent, with a creamy heart that makes every bite special.
Nutritional Comparison: Burrata vs. Mozzarella
Both cheeses are nutritious, but their profiles differ due to burrata’s creamy filling:
- Burrata: A 100-gram serving has about 250–300 calories, with higher fat content from the cream. It offers roughly 12 grams of protein, plus calcium and vitamin A for bone and eye health. The cream means more lactose, so it may be tougher for lactose-intolerant folks.
- Mozzarella: A 100-gram serving of fresh mozzarella has around 280 calories but less fat than burrata. It’s also a good source of protein and calcium and has slightly less lactose, making it easier to digest for some.
Both are traditionally made with animal rennet, which isn’t vegetarian-friendly, but many brands now use microbial or plant-based rennet—check the label if this matters to you. Mozzarella is the leaner, lighter option; burrata is richer and more indulgent. Choose based on your dietary needs and how much decadence you’re craving.
Best Culinary Uses for Burrata and Mozzarella
Each cheese shines in different dishes, depending on what you’re going for:
- Mozzarella: This cheese is a kitchen MVP. Its stretchy, melty texture makes it perfect for:
- Pizzas, where it creates that iconic gooey pull.
- Baked dishes like lasagna or stuffed pasta.
- Sandwiches, like paninis or mozzarella sticks.
- Fresh salads, like Caprese with tomatoes, basil, and olive oil.
- Burrata: Save this for moments when you want to impress. Its creamy center is best fresh and uncooked:
- Top a salad with heirloom tomatoes, arugula, or grilled peaches for a luxurious starter.
- Spread it on crusty bread with a drizzle of olive oil or balsamic glaze.
- Add it to a cheese board with fruit, nuts, and olives for an elegant spread.
- Finish hot pasta or risotto by spooning burrata on top—the warmth softens it into a creamy sauce without ruining the texture.
Use mozzarella when you need a cheese that can handle heat or add structure. Choose burrata when you want a showstopping, creamy moment.
Why Choose Between Burrata and Mozzarella?
Mozzarella and burrata are both Italian treasures, but they serve different moods. Mozzarella is your reliable, everyday cheese—perfect for melting, layering, or keeping things light and fresh. Burrata is the special-occasion star, turning simple ingredients into a creamy, indulgent experience. Whether you’re tossing mozzarella on a pizza or letting burrata’s creamy heart steal the show in a salad, both cheeses bring a taste of Italy to your table. Pick the one that matches your dish and your vibe, and you can’t go wrong.
Burrata vs. Mozzarella FAQs
- Is burrata the same as mozzarella?
No. Burrata has a mozzarella shell but is filled with creamy stracciatella (mozzarella curds and cream), making it softer and richer than mozzarella. - Does burrata taste like mozzarella?
They’re close but not identical. Mozzarella is mild and milky; burrata is creamier and butterier due to its creamy center. - Can you cook with burrata like mozzarella?
Not quite. High heat ruins burrata’s creamy filling. Use it fresh as a topping or in cold dishes, while mozzarella is great for cooking. - Is burrata just mozzarella with cream inside?
Yes, it’s a mozzarella pouch filled with stracciatella (shredded mozzarella and cream), giving it a luxurious texture. - What cheese is similar to burrata?
Fresh mozzarella, ricotta, or cream cheese can mimic burrata’s creaminess. Vegan nut-based cheeses work for plant-based diets. - Is burrata vegetarian?
Not always. Traditional burrata uses animal rennet, but vegetarian versions with microbial rennet exist—check the label. - Can you make burrata from mozzarella?
Yes, burrata is made by stretching mozzarella into a pouch and filling it with stracciatella. - Is buffalo mozzarella the same as burrata?
No. Buffalo mozzarella is solid mozzarella made from buffalo milk. Burrata can use buffalo milk but has a creamy filling. - Which is healthier, burrata or mozzarella?
Mozzarella is lower in fat and calories, while burrata is richer due to the cream. Both provide protein and calcium. - When should I use burrata vs. mozzarella?
Use mozzarella for melting or structure in hot dishes like pizza. Choose burrata for fresh, creamy dishes like salads or as a topping.