Burrata is a rich, fresh Italian cheese with a thin stretched-curd shell and a creamy center. It is strongly associated with Apulia, especially the Andria area. Whether burrata is pasteurized depends on where and how it was made, so the package label is more reliable than the product name alone.
Quick Answer
Most burrata sold through U.S. supermarkets is made from pasteurized dairy ingredients, but burrata is not automatically pasteurized everywhere. Read the package. Under the Burrata di Andria PGI specification, the cow’s milk may be raw or pasteurized, while the cream used in the filling must be pasteurized under defined conditions.
Key Takeaways
- Burrata has a stretched-curd outer pouch and a creamy filling called stracciatella, made from cream and shreds of stretched-curd cheese.
- Burrata can be made with pasteurized or raw milk, depending on the producer, country, and applicable rules.
- For Burrata di Andria PGI, the cow’s milk may be raw or pasteurized, but the cream must be pasteurized under specified or equivalent conditions.
- Pasteurization lowers the risk from harmful germs, but it cannot prevent contamination that occurs later during production, packaging, transport, or serving.
- Choose a package that clearly identifies pasteurized dairy ingredients, especially during pregnancy or when serving someone at higher risk of serious foodborne illness.
- Keep burrata at 40 °F (4 °C) or below and follow the package’s use-by and after-opening instructions.
What burrata is made from
The outside of burrata is a thin pouch of stretched-curd cheese similar to fresh mozzarella. Inside is stracciatella, a soft mixture of cream and hand-shredded or torn stretched curd. When you cut the pouch, the creamy filling spills onto the plate.
Burrata is traditionally linked to Apulia in southern Italy. The protected Burrata di Andria PGI specification describes it as a cow’s-milk cheese made by enclosing cream-soaked shreds of pasta filata inside a pasta-filata shell.
Is burrata pasteurized?
Burrata may be made with pasteurized or unpasteurized milk. The answer therefore depends on the individual product rather than on the word “burrata.”
For the lowest-risk choice, look for clear wording such as “made with pasteurized milk,” “pasteurized milk and cream,” or another statement that clearly covers the dairy ingredients. Imported and artisan-product labels may use different wording, so ask the seller or producer when the package is unclear.
Pro Tip: Do not assume that “Italian,” “artisan,” “traditional,” or “Burrata di Andria PGI” means the milk was pasteurized. Check the actual dairy statement on the package.
Burrata pasteurization rules in the U.S. and EU
United States
Federal regulation 21 CFR § 1240.61 generally prohibits the interstate sale or distribution of final-package milk products for direct human consumption unless the product has been pasteurized or made entirely from pasteurized dairy ingredients. The rule recognizes specific alternatives where another regulation allows one, such as the curing requirements for certain aged cheeses.
Burrata is a fresh cheese rather than a cheese cured for 60 days. For burrata distributed through interstate commerce, the practical result is that its dairy ingredients should be pasteurized. However, state rules and products sold only within one state can differ, so the label remains the best product-specific check.
European Union and Burrata di Andria PGI
The current Burrata di Andria Protected Geographical Indication specification allows the cow’s milk used for the stretched curd to be raw or pasteurized. When pasteurized, the milk may be treated at 72 °C for 15 seconds or with an equivalent process.
The cream is treated differently. Under the PGI specification, cream containing 10% to 20% fat is pasteurized at a minimum of 75 °C for 40 seconds. Cream containing at least 20% fat is pasteurized at a minimum of 80 °C for 20 seconds. An equally effective time-and-temperature process may also be used.
This means a Burrata di Andria PGI product may contain stretched curd made from raw milk while still containing pasteurized cream. The label or producer information is necessary when you need to know whether all dairy ingredients were pasteurized.
The pasteurization process
Pasteurization heats milk or another dairy product to a defined temperature for a defined time. It reduces disease-causing microorganisms while limiting major changes to flavor and texture.
Two familiar U.S. base schedules are:
- Low-temperature, long-time: 145 °F (63 °C) for at least 30 minutes.
- High-temperature, short-time: 161 °F (72 °C) for at least 15 seconds.
These base values require an important qualification. Under 21 CFR § 1240.61, when the milk product contains at least 10% fat or contains added sweeteners, the required temperature for those two schedules increases by 5 °F (3 °C). Other recognized higher-temperature, shorter-time combinations may also be used.
Because burrata contains cream, the exact processing conditions can differ from the basic temperatures commonly quoted for fluid milk. Commercial producers select a validated process for the specific milk or cream product being treated.
Why pasteurization matters for burrata
Burrata is moist, fresh, and normally eaten without another cooking step. Using pasteurized dairy ingredients lowers the risk from germs that may be present in raw milk, including Listeria, Salmonella, and certain types of E. coli.
Pasteurization is not sterilization. A product can become contaminated after heating through equipment, water, hands, surfaces, packaging, or the surrounding processing environment. This is why sanitation, refrigeration, recalls, package condition, and reputable sourcing still matter.
Pasteurization lowers risk, but careful production and cold storage are still necessary for a fresh, ready-to-eat cheese.
How to tell if burrata is pasteurized
Use the following checks before buying or eating burrata:
- Read the ingredient list. Look for wording that clearly identifies pasteurized milk, pasteurized cream, or pasteurized dairy ingredients.
- Check the main package statement. Some producers place “made with pasteurized milk” near the product name rather than inside the ingredient list.
- Check both parts of the product. Burrata contains a stretched-curd shell and a cream-rich filling. A statement about milk alone may not always explain how every dairy ingredient was handled.
- Do not rely on the product’s origin or style. Artisan, imported, Italian, local, and PGI products can follow different production rules.
- Ask when the wording is unclear. A cheesemonger, retailer, importer, or producer should be able to identify whether the milk and cream were pasteurized.
- Skip an uncertain product when risk is higher. Pregnant people and other higher-risk consumers should choose a clearly labeled pasteurized product rather than guessing.
Note: Labels do not always use the exact phrase “pasteurized cream.” Look for a statement that clearly covers the product’s dairy ingredients, and contact the producer when the scope is uncertain.
Flavor and texture with pasteurized milk
Pasteurized burrata can have excellent flavor and texture. Pasteurization does not automatically make the cheese rubbery or bland. Milk quality, freshness, fat content, curd handling, temperature control, salt, and the producer’s technique all affect the finished product.
Well-made burrata has a delicate, elastic shell and a soft center that flows when cut. It should taste milky, buttery, lightly tangy, and fresh rather than sharply sour.
Health concerns and who should choose pasteurized burrata
The CDC identifies pregnant people and newborns, adults 65 or older, and people with weakened immune systems as groups at increased risk of serious illness from Listeria. Raw-milk products also present greater foodborne-illness concerns for young children.
The FDA advises pregnant people to avoid soft cheeses unless the label shows that they were made with pasteurized milk. Anyone in a higher-risk group should also avoid burrata when the pasteurization status, refrigeration history, package condition, or recall status is uncertain.
Warning: Pasteurized burrata is a lower-risk choice, not a guarantee against illness. Do not eat a recalled product or burrata that was stored improperly, even when its label says it was made with pasteurized milk.
Where to find pasteurized burrata
Pasteurized burrata is commonly available at supermarkets, Italian food markets, specialty cheese shops, warehouse stores, and online grocery services. Check the refrigerated cheese case rather than a shelf-stable aisle.
When buying from a deli counter or cheesemonger, ask to see the original package or producer information. This can be especially useful when the store has divided a larger package into smaller containers with shortened labels.
Cooking, serving and storage tips
- Serving: Let refrigerated burrata stand for about 10 to 15 minutes before serving so the center is cool but not icy. Do not leave it out longer than necessary.
- Simple pairings: Add olive oil, flaky salt, tomatoes, basil, peaches, roasted vegetables, cured meat, or crusty bread.
- Pizza: Add burrata after baking or during the final moments so the center stays creamy.
- Pasta: Spoon it onto warm pasta shortly before serving rather than boiling it in the sauce.
- Refrigeration: Keep it at 40 °F (4 °C) or below and return unused cheese to the refrigerator promptly.
- Use-by date: Follow the package date and the producer’s instructions. There is no single after-opening storage period that applies to every burrata product.
- Room-temperature limit: Do not leave burrata unrefrigerated for more than two hours. Reduce the limit to one hour when the surrounding temperature is above 90 °F (32 °C).
- Clean handling: Use clean utensils and avoid contact with cutting boards, knives, or plates that held raw meat, poultry, seafood, or eggs.
When to throw burrata away
Discard burrata when the package is swollen, leaking, damaged, or past the producer’s use-by date. Also discard it if you notice unexpected discoloration, visible mold, or a strong sour, rotten, or ammonia-like odor.
Throw it away if it exceeded the safe room-temperature limit or if you cannot confirm that it remained properly refrigerated. Do not taste questionable burrata to decide whether it is safe.
Making informed choices
If you want the lowest practical risk, choose burrata with a clear pasteurization statement, an intact cold package, and a valid use-by date. Buy it from a retailer that keeps the cheese properly refrigerated and check current food-recall notices when relevant.
If you are exploring regional Italian products, remember that Burrata di Andria PGI may use raw or pasteurized cow’s milk under its current specification, while its cream is pasteurized. Ask the seller or producer when you need confirmation about the milk used in the shell.
Enjoying burrata safely
Burrata is at its best when it is fresh, properly refrigerated, and handled with clean utensils. Pasteurized dairy ingredients reduce risk, but package condition, sanitation, refrigeration, and prompt consumption remain important.
For additional guidance, see the CDC information on Listeria, soft cheeses, and raw milk and FDA guidance on keeping refrigerators at 40 °F (4 °C) or below.
Frequently Asked Questions
What is burrata?
Burrata is a fresh Italian cheese with a stretched-curd outer pouch and a creamy filling called stracciatella. The filling combines cream with shreds of stretched-curd cheese.
Is burrata pasteurized?
Some burrata is made with pasteurized dairy ingredients, while other burrata may use raw milk. Check the individual package. Under the Burrata di Andria PGI specification, the cow’s milk may be raw or pasteurized, but the cream must be pasteurized.
How can I tell if burrata is pasteurized?
Look for wording such as “made with pasteurized milk,” “pasteurized milk and cream,” or a statement that clearly covers the dairy ingredients. Ask the retailer or producer when the label does not make the answer clear.
Is pasteurized burrata safe to eat?
Pasteurized burrata is generally a lower-risk choice than raw-milk burrata, but it is not risk-free. It can become contaminated after pasteurization, so buy it from a reputable source, keep it at 40 °F (4 °C) or below, and follow recalls and use-by dates.
Can I eat burrata during pregnancy?
FDA guidance advises pregnant people to choose soft cheese only when it is made with pasteurized milk. Select clearly labeled pasteurized burrata, keep it properly refrigerated, and avoid it when the label, storage history, or recall status is uncertain.
Can I eat unpasteurized burrata?
Raw-milk cheese carries a greater risk of foodborne illness. Pregnant people, young children, adults 65 or older, and people with weakened immune systems should choose pasteurized dairy products and avoid burrata with an unclear pasteurization status.
How long can burrata sit at room temperature?
Keep total unrefrigerated time under two hours. When the surrounding temperature is above 90 °F (32 °C), refrigerate or discard it within one hour.
Sources
- Electronic Code of Federal Regulations: 21 CFR § 1240.61 — U.S. interstate pasteurization requirement, time-and-temperature schedules, and the high-fat adjustment.
- EUR-Lex: Burrata di Andria PGI specification amendment — product composition, raw or pasteurized milk options, cream pasteurization, geographical area, and storage requirements.
- CDC: How Listeria Spreads Through Soft Cheese and Raw Milk — risks from raw dairy and contamination after pasteurization.
- CDC: People at Increased Risk for Listeria Infection — groups more likely to experience serious illness.
- FDA: Food Safety for Moms-to-Be — guidance on soft cheese and pasteurized milk during pregnancy.
- FoodSafety.gov: Four Steps to Food Safety — refrigerator temperature and the two-hour and one-hour rules for perishable food.
