15 min
Burrata is a delicacy mozzarella from Apulia made from a mixture of mozzarella and cream. Try making your own using whipped mozzarella and sour cream. Top the cheese with mint, basil, lemon, and pistachios for a real taste sensation!


Step 1
  • Break the mozzarella into smaller pieces. Place in a bowl and whisk until crumbly. Add cream and whisk until smooth. Keep cold.
Step 2
  • Cut the tomatoes into pieces and place in a bowl or on a plate.
Step 3
  • Spoon over the burrata and top with fresh herbs, lemon zest and nuts. Sprinkle with salt and drizzle with olive oil.
Storage tip

Burrata is always best enjoyed fresh and, once cut into, leftovers will quickly lose its creamy, cheesy contrast and texture in the refrigerator. Whole burrata should be tightly wrapped in clingfilm, placed in an airtight container, and refrigerated for up to two days.

Questions about burrata

Burrata is a fantastic Italian delicacy you will love for sure. Keep reading the frequently asked questions to learn more about it!

What is the difference between mozzarella and burrata?
While these two cheeses taste similar, burrata's texture is thinner, creamier, and much richer than mozzarella. This is mainly due to it being a filled cheese with an outer layer of mozzarella encasing a luxurious filling of cream and cheese curd.
Do you eat burrata warm or cold, or both?
This delicate cheese is best enjoyed at room temperature. We recommend that you take it out of the fridge about 30 minutes before serving.
Do you leave burrata in water?
While not strictly required, many store-bought burratas are preserved in a salted brine or water to preserve its moisture.
Can you eat burrata raw?
Raw and freshly made is arguably the very best way to eat this delicacy. A baked burrata, however, is equally good and makes for an elegant and sophisticated starter at any dinner party.


Fresh mozzarella
250 g
Sour cream 30%
150 ml
Tomato salad
Mixed tomatoes
500 g
Fresh basil
1 bunch
Fresh mint
1 handful
Finely grated zest of 1 lemon, unwaxed
Roasted pistachios
50 g
Cold pressed olive oil
Flake salt

Balls of heavenly creaminess

As with many of today's iconic foods, burrata has its origins in frugality and was invented in the 1920s by Lorenzo Bianchino Chieppa, an Apulian cheesemonger, as a way of using leftovers from the cheesemaking process. Today, this creamy delicacy can be found across the globe in high-end food stores and home kitchens alike.

Different types of burrata

Traditional burrata is made from cow's milk. With an outer layer of mozzarella, it hides a decadently creamy inner of cheese curds and cream that spill onto your plate. With a delicate flavour, the cheese can easily be transformed by the toppings used. Our top three combinations are fresh herbs, lemon, chopped pistachios and olive oil; chopped figs and slivers of prosciutto; and fresh summer fruits like berries, melon or stone fruits with a drizzle of honey.

How best to enjoy burrata

Freshly made burrata is always the best way to enjoy this delicate cheese. Many aficionados would also recommend that it is eaten at room temperature for an even creamier, melt-in-your-mouth texture.