Burrata vs. Mozzarella: What's the Difference and When to Use Each

Margherita pizza, eggplant parmesan, Caprese salad, and, of course, mozzarella sticks are all impossible to imagine without the star ingredient: mozzarella. It’s the most consumed cheese in America. But what about its cousin, burrata? How do burrata and mozzarella compare? While mozzarella has been around for a very long time, burrata is a relatively new upstart. Learn how the two cheeses are similar and different and the best ways to use them. Also, if you can substitute one for the other.

What Is Mozzarella? 

Mozzarella is a mild Italian cheese categorized as "pasta filata," which refers to the stretched or spun curds. Most typically made from cow's milk in the United States, in Italy it is made from cows' milk and water buffalo milk.

Mozzarella di Bufala

In designated areas of Campania, Lazio, Apulia, and Molise, buffalo milk mozzarella can receive the Mozzarella di Bufala Campana protected designation of origin (PDO) certification. It originated in Southern Italy, where it is still made. Buffalo milk mozzarella first appeared in a cookbook in 1570, but versions of it are likely much older, dating back to the 10th century when buffalo were first brought to Italy. Purists insist that it never be refrigerated and should be eaten within hours of when it is made. Firm, soft, moist, and almost spongy, it is a luscious treat.

Mozzarella in America

In the U.S., low-moisture mozzarella is most common because it does not ooze as much moisture when cooked, is much easier to transport, and is less perishable.

What is Burrata? 

Burrata, which translates to "buttery," was created by Italian cow's milk mozzarella producers in the early part of the 20th century. It often has a distinctive top knot that distinguishes it from mozzarella. While the outside of the cheese is mozzarella, it forms a soft pouch that contains heavy cream and stracciatella, which are the scraps and leftovers from the cheesemaking process. This ingenious creation is not only a way to use the cream and stringy bits of cheese but is a decadently luscious cheese with a surprise inside. It has a softer texture than mozzarella, and burrata has an extremely short shelf life. It must be eaten when it is very fresh before the cream and stracciatella dry out.

How Long Burrata Lasts

Burrata didn't appear in the U.S. until relatively recently because the shelf life was only three days. Innovations in packaging now have extended the shelf life but it is still best consumed within a week. 

How Mozzarella Is Used 

Mozzarella melts into a gooey and stringy pool when heated and can also be served at room temperature. It is incredibly popular due to its use in many Italian recipes. It is used in both hot and cold sandwiches, pizzas, and casseroles. Because it comes in many forms, from tiny pearls to large balls, it can also easily be used on cheese boards and salads. Mozzarella is definitely more versatile than burrata. "The mozzarella that I use most is fresh ciliegine (cherry-sized mozzarella balls) that are ideal for appetizer skewers, also threaded with prosciutto, grapes, melon and or cherry tomatoes," says Carminito.

How Burrata Is Used 

Due to its delicacy, burrata is best used in simple dishes highlighting its creaminess. It can used as the centerpiece of a salad with fresh vegetables or fruit or as a topping for pasta dish or crostini. It can also be served drizzled with extra virgin olive oil and a sprinkling of flaky salt. It is best served at room temperature or slightly warm. "I use burrata as a creamy spreadable buttery cheese with a drizzle of olive oil in for crostini and focaccia," says Carminito. 

Can you Substitute One for the Other? 

Mozzarella and burrata can be used interchangeably in salads, pastas, sandwiches, and pizzas, but since burrata is more watery, Carminito recommends adding it at the end of cooking. It can also be torn and strewn on pizza just before serving. 

In addition to swapping them out, you may also want to use both cheeses in the same dish. Carminito uses both in her antipasti platters.

How to Store Mozzarella and Burrata

Both traditional high-moisture mozzarella and burrata are very perishable and must be kept in the refrigerator set to between 32 and 40 degrees Fahrenheit. Both cheeses are stored in a liquid brine. Low-moisture mozzarella has a much longer shelf life, up to several months, and when shredded can even be frozen.