Burrata looks, at first glance, like a plain ball of mozzarella. Then someone cuts into it and the middle spills out, soft and creamy, across the plate. Burrata is a fresh Italian cow’s milk cheese with a firm mozzarella shell and a soft centre of curds and cream. That contrast is the whole point of it.
It turns up on more and more Glasgow menus, often without much explanation. So here is the plain answer for anyone curious about burrata: how it differs from mozzarella, what it tastes like, whether it is vegetarian, how to eat it properly and what to pair it with.
So what is burrata cheese?
Burrata is a fresh Italian cheese from Puglia, the region that forms the heel of Italy, made from cow’s milk. The name comes from burro, the Italian word for butter, which tells you most of what you need to know about how it tastes.
The clever part is how it is put together. The outer shell is solid mozzarella, formed into a pouch. Inside, that pouch is filled with a mixture of soft curds and fresh cream, known as stracciatella. From the outside it looks like a firm white ball. Cut it open and the soft, rich centre flows out. It was invented as a way of using up mozzarella offcuts and cream, which is a very Italian bit of thrift turned into something people now travel for.
Burrata versus mozzarella
This is the question most people actually have, because the two look so alike. The right choice depends on the dish you are making or serving.
Mozzarella is firm and springy the whole way through, with a mild, milky flavour that holds its shape when sliced. It is the one you want melting on a pizza or layered into a caprese salad. Burrata is firm only on the outside; its centre is soft, creamy and much richer. You would not cook burrata on a pizza, because the point of it is the fresh, cool, spilling middle, which heat would ruin.
In short, mozzarella is a cheese you slice, and burrata is a cheese you spoon. If a recipe or a menu makes a fuss about burrata rather than mozzarella, it is that creamy centre it is making a fuss about.
What does it taste like, and is it vegetarian?
Burrata tastes fresh, milky and buttery, with a richness that comes from the cream inside. It is mild rather than sharp, which is why it is usually paired with something that adds contrast: a drizzle of good olive oil, a crack of black pepper, ripe tomatoes, or something sweet and acidic to cut the richness.
On the vegetarian question, traditional cheeses can be made with animal rennet, so burrata is not automatically vegetarian; it depends on how it was produced. If that matters to you, it is worth asking, and our guide to eating vegetarian, vegan and gluten free Italian in Glasgow covers how to check when you book.
How to eat burrata cheese
Burrata is best treated simply, because it is the star rather than a supporting player.
Serve it at room temperature, not fridge-cold, so the centre is soft and the flavour comes through. Cut it open at the table and let the middle spill out. Pair it with a few well-chosen things rather than burying it: tomatoes and basil, grilled vegetables, cured meats as part of an antipasti spread, or simply good bread and olive oil. A glass of crisp white or a light red alongside does the rest.
It makes a particularly good start to a meal, which is why it sits naturally within antipasti, the Italian tradition of light, appetite-waking starters. Share it, and let it set the pace for what follows.
A few pairings worth trying
If you want to do burrata justice, think in contrasts. Its job is to be rich and mild, so the things around it should be brighter, sharper or sweeter.
Ripe tomatoes and good olive oil are the classic partner, the acidity cutting the cream. In summer, a peach or a fig alongside plays the sweetness against the salt of a little cured ham. In cooler months, roasted or grilled vegetables and a scatter of toasted nuts give it warmth and texture. A crack of black pepper and a pinch of flaky salt is sometimes all it needs. What you are always doing is giving that soft centre something to push against, so it does not simply sit there being rich on its own.
A note on freshness
One thing worth knowing before you order burrata anywhere: it does not keep. Unlike a hard cheese that improves with age, burrata is meant to be eaten within a day or two of being made, while the centre is still soft and sweet. A tired burrata that has sat too long turns rubbery and loses the point of itself. It is one of those foods that rewards a kitchen buying carefully and using it quickly, which is exactly the way a good Italian restaurant works.
Fresh Italian starters in Glasgow
At La Lanterna, fresh ingredients treated simply has been the idea since 1970. The antipasti alone run from a buffalo mozzarella and Parma ham sharing board to a classic caprese with fior di latte, the kind of simple, fresh-cheese starters that let good produce speak for itself. You can see what is on at the moment on the menu, and our guide to the best Italian dishes to try in Glasgow points you to more of them.
Whether you are eating in the City Centre before a show or over a longer meal in the West End, a fresh, simply dressed starter and a glass of something cold is a fine way to begin.
Frequently Asked Questions
What is the difference between burrata and mozzarella?
Mozzarella is firm all the way through with a mild, milky flavour. Burrata has a mozzarella shell but a soft, creamy centre of curds and cream, so it is richer and spills when cut.
What does burrata taste like?
Fresh, milky and buttery, mild rather than sharp, with a richness from the cream inside. It pairs well with tomatoes, olive oil, black pepper and cured meats.
How do you eat burrata?
At room temperature, cut open so the centre spills out, with simple accompaniments such as bread, tomatoes or grilled vegetables. It is not meant to be cooked like mozzarella.
Is burrata vegetarian?
Not always. Like many traditional cheeses it can be made with animal rennet, so it depends on the producer. Ask if it matters to you.
Where does burrata come from?
Puglia, in the south of Italy. It was created as a way to use up mozzarella offcuts and fresh cream.
Come and start with something fresh
Some things are easier to understand with a fork in your hand. Come and see how a simple, fresh Italian starter sets up a meal. Book a table at La Lanterna and begin the way Italians do.