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Caprese is a staple on my table several times a week when local summer tomatoes are abundant. I change it up and use Mozzarella and Burrata. But what’s the difference?

While buffalo milk mozzarella and burrata cheese may look extremely similar at first glance in the window of Italian cheese shops, they have distinct differences. Buffalo mozzarella is a simple, smooth cheese with a slightly tangy flavor, while fresh burrata is a luxurious, creamy cheese with a soft, runny center. It’s a fresh, creamy invention from Puglia, and is one of Italy's most beloved cheeses. It's made out of a "pouch" of stretched mozzarella cheese filled with cream-soaked stracciatella.

How to serve Burrata~

~Always serve at room temp. The best way to fully taste the flavors of burrata is to enjoy it at an ambient temp. About 30 minutes before serving, take it out of the fridge and let it warm up.

~Enjoy it fresh. Burrata is best eaten as soon as possible after it's made. After all, it's classified as a fresh cheese! Eat the burrata the same day as you cut into it and as soon as you can after you buy it. After several days, it will go bad and the flavor will turn sour.

~Season it simple. If you've never had burrata before, start by serving it with a drizzle of extra virgin olive oil and flaky sea salt, which will only exalt the fresh, tangy flavors.

~Top your pizza. Just after you pull the pizza out of the oven, top with pieces of burrata and serve immediately. It goes particularly well with fresh tomatoes and arugula, but you could also pair it with a prosciutto pizza.

And my absolute favorite………….

~Use it in Caprese. Fresh summer tomatoes, big basil leaves, salt and pepper and good quality olive oil

I love the BelGioioso brand because you can get two smaller burratas in the package rather than one large.

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