Burrata cheese is a rich, fresh Italian cheese made from mozzarella and cream. It’s traditionally associated with the Apulia (Puglia) region in southern Italy—especially the Andria area.
The outside is a thin mozzarella “pouch.” Inside is a creamy mix of cream and stracciatella (shredded mozzarella). When you cut it open, the center spills out—one reason burrata is so popular. Burrata is best enjoyed fresh with olive oil, a pinch of salt, and seasonal produce or crusty bread.
Key takeaways
- Burrata is a fresh Italian cheese with a mozzarella shell and a cream-and-stracciatella filling.
- In the U.S., federal rules define pasteurization time/temperature (for example, 161 °F/72 °C for 15 s or 145 °F/63 °C for 30 min), and pasteurization is widely used for milk and cream in commercial burrata production.
- In the EU, “Burrata di Andria” is a PGI product; its specification allows production using either raw or pasteurized milk, with defined process and temperature controls.
- Soft cheeses made with pasteurized milk can still become contaminated if food safety practices fail, so refrigeration at ≤40 °F (≤4 °C) and reputable sources matter—especially for higher-risk groups.
- Pasteurized burrata is widely available at specialty cheese shops and many supermarkets; check the label for “pasteurized milk” (and “pasteurized cream,” if listed).
The pasteurization process
Pasteurization is a heat treatment that reduces harmful bacteria in milk. Two common methods are:
- HTST (High-Temperature, Short-Time): at least 161 °F (72 °C) for 15 seconds.
- LTLT (Low-Temperature, Long-Time): 145 °F (63 °C) for 30 minutes.
When done properly, pasteurization makes milk and cream safer while keeping burrata’s signature creamy texture.
Why pasteurization matters for burrata
Because burrata is eaten fresh (not aged), using pasteurized dairy ingredients and good hygiene helps lower risk from germs such as Listeria, Salmonella, and E. coli. Pasteurization is not sterilization, though—burrata can still be contaminated after heating if equipment, hands, or surfaces are not clean.
Regulations snapshot (EU & U.S.)
- EU: “Burrata di Andria” has Protected Geographical Indication (PGI) status. Its product specification allows production using either raw milk or pasteurized milk, under defined process and hygiene requirements.
- U.S.: For milk products shipped across state lines, federal rules generally require pasteurization, with limited exceptions for cheeses that are aged under FDA standards. Burrata is sold fresh, so U.S. retail burrata is usually made with pasteurized dairy ingredients.
Flavor and texture with pasteurized milk
Pasteurized burrata can be excellent when it’s made with high-quality milk and careful technique. The shell stays delicate and elastic, while the center is soft and creamy.
Health concerns and who should choose pasteurized
Raw-milk cheeses carry a higher risk of foodborne illness. Pregnant people, older adults (65+), and those with weakened immune systems should avoid raw-milk cheeses. Also note: soft cheeses made with pasteurized milk have occasionally been linked to illness when contamination happens after pasteurization. Buying from trusted producers and keeping burrata cold helps reduce that risk.
Where to find pasteurized burrata
Pasteurized burrata is common at specialty cheese shops and many grocery stores. Look for “pasteurized milk” on the label. If the ingredient list includes cream, look for “pasteurized cream” too—especially if you are in a higher-risk group.
Cooking, serving & storage tips
- Serving: Let burrata sit out for 10–15 minutes so it’s cool (not icy) for the best texture. Add olive oil, flaky salt, and seasonal produce. Put it on pizza after baking, or spoon it onto warm pasta to gently melt.
- Storage: Refrigerate at ≤40 °F (≤4 °C). Follow “use by” dates and eat promptly after opening.
- Food-safety basics: Keep total time at room temperature under 2 hours (the “Danger Zone” is 40–140 °F / 4–60 °C). Use clean utensils and avoid cross-contamination.
Making informed choices
If you want the lowest risk (or you’re in a higher-risk group), choose pasteurized burrata from reputable producers and keep it cold. If you’re exploring regional Italian styles, note that the EU-recognized “Burrata di Andria” may be produced using raw or pasteurized milk under its PGI rules—ask your cheesemonger and read labels to match your preferences.
Enjoying burrata safely
Burrata is at its best when it’s fresh, cold-stored, and handled carefully. For official food-safety guidance, see CDC guidance on Listeria, soft cheeses, and raw milk and FDA guidance on keeping refrigerators at 40 °F (4 °C) or below.
FAQs
What is burrata?
Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a firmer outer shell.
Is burrata pasteurized?
Burrata can be made with pasteurized or unpasteurized milk. Check the label. In the EU, the PGI specification for “Burrata di Andria” allows either; in U.S. retail, burrata is typically made with pasteurized dairy ingredients.
Is pasteurized burrata safe to eat?
Yes. Pasteurization reduces harmful bacteria, and reputable producers aim to prevent recontamination. Keep burrata refrigerated at ≤40 °F (≤4 °C) and follow use-by dates.
Can I eat unpasteurized burrata?
Consuming raw-milk cheese increases risk of foodborne illness, especially for pregnant people, young children, older adults, and those with weakened immune systems. Choosing pasteurized burrata reduces that risk.
