Burrata is a fresh Italian cheese made from mozzarella and cream, known for its soft outer shell and creamy, stracciatella-filled interior. Here’s a concise primer and some tasty ideas to enjoy it. What burrata is

• Composition: A rounded pouch of mozzarella exterior that encloses a creamy mixture of stracciatella (shredded mozzarella curds and cream) inside. This makes burrata two cheeses in one: a firmer outer layer and a rich, oozing center. [ burrata](javascript:void(0)) [ mozzarella and cream](javascript:void(0)) [ stracciatella](javascript:void(0))
• Texture and flavor: Mild, buttery, and indulgently creamy. The contrast between the delicate skin and the lush center is its signature appeal. [ burrata](javascript:void(0)) [ texture](javascript:void(0))

How to use burrata

• Simple serving: Slice or tear into pieces to reveal the creamy center; drizzle with good olive oil, a pinch of flaky salt, cracked pepper, and perhaps a few fresh herbs. Serve at room temperature to maximize tenderness. [ burrata](javascript:void(0)) [ olive oil](javascript:void(0))
• Classic pairings: Tomatoes (especially heirloom or ripe cherry tomatoes), fresh basil, crusty bread or crostini, and a splash of balsamic or aged Italian vinegar. These highlight the cheese without overpowering it. [ tomatoes](javascript:void(0)) [ basil](javascript:void(0))
• Quick starters and meals:
  • Burrata with grilled or roasted vegetables (zucchini, peppers, tomatoes) and a bed of arugula or mixed greens.
  • Burrata atop warm pasta or on a pizza just before serving for a rich, luxurious finish.
  • Burrata as a salad centerpiece with citrus segments, toasted nuts, and a bright vinaigrette.
  • Burrata diavola or burrata with charred peaches or grilled fruits for a sweet-savory contrast. [ burrata](javascript:void(0)) [ tomatoes](javascript:void(0)) [ basil](javascript:void(0))

Storage and handling

• Freshness: Buy burrata as fresh as possible; it’s best within a couple of days of purchase. If not used immediately, refrigerate and bring to room temperature before serving. [ burrata](javascript:void(0)) [ storage](javascript:void(0))
• Opened burrata: If the center has started to separate or the texture looks overly runny, use sooner as a sign of overripe cheese. In general, keep it in its liquid (if provided) and store tightly covered. [ burrata](javascript:void(0)) [ storage](javascript:void(0))

Shopping tips

• Look for a smooth, unbroken exterior with a clean, slightly milky aroma. The center should be soft and creamy, not liquidy or grainy. [ burrata](javascript:void(0)) [ tips](javascript:void(0))
• Check the label for origin (Italy) and the type of milk used; fresh mozzarella-based burrata is most common. [ burrata](javascript:void(0)) [ origin](javascript:void(0))

Flavor variations and ideas

• Flavor boosters: A light squeeze of lemon, a splash of high-quality vinegar, or a drizzle of truffle oil can elevate burrata without overwhelming it. Fresh herbs (basil, chives, or thyme) add brightness. [ burrata](javascript:void(0)) [ lemon](javascript:void(0))
• International twists: A sprinkle of chili flakes and olives for Mediterranean notes; or a soy-lime dressing with cilantro for a modern twist.

If you’d like, specify what you’re planning (e.g., a light starter, a pasta topping, or a dessert accompaniment), and a tailored burrata serving idea and recipe outline can be provided. [ burrata](javascript:void(0))