Is Burrata Pasteurized: What You Need To Know

Burrata cheese, a creamy and indulgent Italian delicacy, has gained immense popularity in culinary circles around the world. Originating from the Apulia (Puglia) region in southern Italy—especially Andria—burrata is a fresh cheese made from mozzarella and cream. Its name, which translates to “buttered” in Italian, aptly describes its rich and buttery flavor profile.

The outer shell is crafted from mozzarella, while the interior is filled with a luscious mixture of cream and stracciatella (shredded mozzarella). This combination creates a delightful contrast between the firm exterior and the soft, creamy center, making burrata a favorite among cheese lovers. The production of burrata is typically artisanal, with cheesemakers stretching and kneading mozzarella curds before encasing the creamy filling. The result is a cheese that not only tantalizes the taste buds but also offers a visual feast, as the creamy interior spills out when cut open. Burrata is best enjoyed fresh—served with a drizzle of olive oil, a sprinkle of sea salt, and seasonal produce or crusty bread.

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Key Takeaways

Burrata is a fresh Italian cheese from Puglia made with a mozzarella shell and a cream-and-stracciatella filling.
Pasteurization (e.g., HTST 161 °F/72 °C for 15 s) kills harmful bacteria and is widely used for burrata milk in commercial production.
In the EU, “Burrata di Andria” holds PGI status; it may be made from raw or pasteurized milk under its specification. In the U.S., most retail burrata is pasteurized, and fresh raw burrata is rarely sold across state lines due to regulations.
Soft cheeses made with pasteurized milk can still become contaminated if hygiene fails, 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.”

The Pasteurization Process

Pasteurization is a heat treatment that reduces harmful bacteria and pathogens in milk. In dairy, 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.

Both methods meet safety objectives when properly validated. HTST is most common in commercial cheese production for efficiency; some artisans choose LTLT for process control and flavor development. In burrata, pasteurization helps keep the cheese safe while preserving its signature creamy texture when handled correctly.

Fresh burrata ball on a plate, cut to show creamy stracciatella center — Burrata’s mozzarella shell encloses a cream-rich *stracciatella* filling.

Understanding Pasteurization

The goal of pasteurization is to lower the microbial load in milk, reducing the risk of illnesses caused by Listeria monocytogenes, Salmonella, and E. coli. Heat denatures microbial proteins and disrupts cell membranes. Pasteurization can also affect milk proteins and fats, sometimes yielding a slightly firmer curd versus raw milk—differences that skilled cheesemakers can account for during production to maintain a luscious interior.

The Importance of Pasteurization in Cheese Making

Key reasons pasteurization matters for cheese quality and safety
Importance of Pasteurization in Cheese Making
Eliminates or reduces harmful bacteria in milk used for cheese.
Reduces risk of foodborne illness and helps ensure consistent quality.
Extends shelf life by lowering microbial activity.
Enables standardized production with predictable performance.
When well-managed, preserves desired milk character and texture.

Because burrata is eaten fresh and unaged, using pasteurized milk (and maintaining sanitary conditions) is especially important. Even so, soft cheeses are moisture-rich and can be vulnerable to Listeria if contamination occurs after pasteurization—another reason reputable producers and cold-chain care matter.

Regulations Snapshot (EU & U.S.)

EU: “Burrata di Andria” has Protected Geographical Indication (PGI) status. Its specification allows production with raw or pasteurized cow’s milk, under defined hygiene criteria.
U.S.: The federal “60-day rule” requires cheeses made from unpasteurized milk to be aged at least 60 days at ≥35 °F (1.7 °C). Because burrata is a fresh (unaged) cheese, you’ll almost exclusively find pasteurized burrata in interstate retail channels.

Flavor and Texture with Pasteurized Milk

Pasteurized burrata can be exceptional when crafted with high-quality milk and careful technique. The shell remains delicate and elastic, yielding to a velvety, rich center that oozes when cut. Cheesemakers often accent burrata with herbs, infused oils, or seasonal produce at service to showcase its sweetness and creaminess.

Burrata split open with tomatoes and basil, creamy center visible — Serve burrata simply—olive oil, sea salt, ripe tomatoes, and basil.

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. Note that soft cheeses made with pasteurized milk have occasionally been involved in outbreaks due to post-pasteurization contamination; buying from trusted producers and keeping burrata cold are essential safeguards.

Where to Find Pasteurized Burrata

Pasteurized burrata is widely available in specialty cheese shops and in many grocery stores. Look for “pasteurized milk” on the label. Reputable U.S. brands (for example, BelGioioso) produce pasteurized burrata in various sizes; European PGI burrata is also increasingly exported (always check labeling and storage instructions).

Cooking, Serving & Storage Tips

Serving: Bring burrata just to cool room temp for 10–15 minutes before serving for best texture; plate with olive oil, flaky salt, and seasonal produce. Add to salads, pizza post-bake, or nestle on warm pasta to gently melt.
Storage: Refrigerate at ≤40 °F (≤4 °C). Respect “use by” dates and consume promptly after opening.
Food-safety basics: Keep time at room temperature under 2 hours total (the “Danger Zone” is 40–140 °F / 4–60 °C). Use clean utensils and avoid cross-contamination.

Making Informed Choices

If you prioritize safety or fall into 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 made from raw or pasteurized milk under its PGI rules—ask your cheesemonger and read labels to match your preferences.

Enjoying Burrata Safely

Burrata celebrates Italy’s fresh-cheese craft. With pasteurization and hygienic handling, you can enjoy its indulgent texture and clean, milky flavor with confidence—whether on a simple plate with tomatoes or as the finishing flourish on a warm dish.

FAQs

What is burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft, creamy center and a firm outer shell.