Burrata is a fresh Italian cheese made from a shell of mozzarella filled with stracciatella, which is shredded mozzarella curd mixed with cream. Cut into it and the centre runs. It differs from mozzarella in texture rather than flavour: both are mild and milky, but burrata is soft and pourable in the middle where mozzarella is uniformly firm. It is always served cold or at room temperature and never cooked, because heat destroys the structure that makes it worth eating.
Burrata vs mozzarella
- Mozzarella — uniform texture throughout, firm enough to slice.
- Burrata — a mozzarella skin around a cream-and-curd centre that spills when cut.
Flavour is similar. The reason to pay more for burrata is the contrast between the skin and the centre.
Never cook it
Burrata on a pizza goes in after the oven, not before. Heat splits the cream and collapses the shell, and you are left with expensive mozzarella.
What to serve with it
Something acidic and something sweet. Tomatoes are the classic pairing; beetroot and citrus work on the same principle — the sweetness meets the cream and the acidity cuts it.
On our board
Aroma Beet & Burrata ($19) — mixed greens, seasonal berries, burrata, Parmesan and a beet-mandarin vinaigrette.
Where to eat it
The Aroma Bistro & Bar is at 32760 Simon Ave, Abbotsford, BC. The kitchen is on from 11:30 every day — Monday to Thursday until 11pm, Friday and Saturday until 1am, Sunday until 10pm. Happy Hour runs 1–5pm daily and again from 9pm until close.
Walk in, call (604) 743-3131, or book a table. The full board is on the menu page.
Common questions
What is the difference between burrata and mozzarella?
Burrata is a mozzarella shell filled with cream and shredded curd, so the centre runs when cut. Mozzarella is firm and uniform throughout. The flavours are similar; the textures are not.
Can you cook burrata?
You should not. Heat splits the cream and collapses the shell. If burrata is going on a hot dish, add it at the end.
