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Stracciatella ("little shreds") is made by hand-shredding fresh mozzarella curd into thin strands, then mixing it with fresh, homemade cream. On its own, it's a luscious, spoonable cheese. Burrata takes this one step further: an outer shell of mozzarella is hand-shaped into a pouch, filled with stracciatella, then sealed at the top — creating the signature burst when you cut into it.
Because of the cream filling, both cheeses are more delicate and perishable than standard fresh mozzarella, and traditionally made and sold in smaller batches closer to the point of consumption.
Rich, creamy, and indulgent, with a buttery sweetness from the cream. The outer shell of burrata offers a touch of springiness before giving way to the soft, almost liquid center. Stracciatella alone is even softer — more like a spoonable cream than a sliceable cheese.
Serve cold or just slightly chilled — unlike regular mozzarella, burrata and stracciatella benefit from being served a bit cooler to hold their shape and contrast nicely with warm components on the plate. Always cut or tear burrata at the table or just before serving for the best presentation, as the center doesn't hold once opened.
Let it shine simply: good bread, olive oil, sea salt, and maybe a few charred or roasted vegetables. Stracciatella is excellent spooned over pasta, pizza, or grain bowls just before serving. Pair with a glass of Franciacorta or a dry Lambrusco to cut through the richness.
A pouch of mozzarella shell filled with soft, creamy stracciatella and fresh cream — the shell holds its shape until you cut into it, releasing the rich, spoonable center inside. Meant to be eaten fresh, not melted or cooked. 2 oz. Pieces
A pouch of mozzarella shell filled with soft, creamy stracciatella and fresh cream — the shell holds its shape until you cut into it, releasing the rich, spoonable center inside. Meant to be eaten fresh, not melted or cooked. 4 oz. Pieces
A pouch of mozzarella shell filled with soft, creamy stracciatella and fresh cream — the shell holds its shape until you cut into it, releasing the rich, spoonable center inside. Meant to be eaten fresh, not melted or cooked. 8 oz. Pieces
The creamy, hand-shredded filling used inside burrata — soft curd strands mixed with fresh cream. Sold on its own, it's soft enough to spoon straight over bread, tomatoes, or a finished dish.
Fifth-generation Italian cheesemakers, crafting fresh mozzarella, ricotta, and burrata in Hamden, Connecticut since 1981.
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