Burrata Cheese Balls - 8 oz
BelGioioso
$6.29
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 2 and get 2% off
- Buy 3 - 5 and get 4% off
- Buy 6 or above and get 8% off
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BelGioioso
Burrata Cheese Balls - 8 oz
Cut into a BelGioioso Burrata ball and the center doesn't slice — it pours. Beneath the soft mozzarella shell sits a filling of hand-shredded mozzarella soaked in fresh cream, the classic Italian technique that turns a simple fresh cheese into something closer to a sauce than a solid. Each package comes as two individually portioned 4 oz. balls, made from four ingredients and nothing added to stretch shelf life.
- Sliced open at the table for a caprese platter, spooned over grilled bread, or torn into a warm pasta — the center does the work a dressing usually has to.
- Made with pasteurized milk and cream, vinegar, enzymes, and salt — no stabilizers, gums, or fillers added to hold the shape.
- A fresh, gluten-free cheese suited to vegetarian-forward antipasto spreads; contains dairy and is not appropriate for vegan or dairy-free diets.
This fresh Italian burrata cheese starts as a mozzarella shell, hand-shaped and sealed around a soft filling of shredded mozzarella soaked in cream — a technique that keeps the center loose and pourable rather than firm like a block of mozzarella. Cut one open and that contrast is the entire point: a delicate outer curd giving way to a rich, spoonable interior.
Each package holds two 4 oz. balls (8 oz. total), sized for a single antipasto course or a shared plate. The ingredient list stays short: pasteurized milk and cream, vinegar, enzymes, and salt — no anticaking agents, stabilizers, or preservatives added to extend shelf life or firm up the texture.
Serve it simply in a classic caprese salad — sliced open over ripe tomatoes with olive oil and flaky salt, spooned onto grilled bread, or stirred into hot pasta at the last minute so the cream melts into a light sauce. Because the shell is delicate, it's best added to a dish just before serving rather than cooked directly.
This is a fresh, gluten-free cheese suited to vegetarian-forward menus; it is not suitable for vegan or dairy-free diets, and the ingredient list does not specify the source of the enzymes used, so strict vegetarians should confirm before serving. Thanks to its short, all-dairy ingredient list with no added sugars or starches, this burrata is naturally keto-friendly and fits carnivore-style eating, though it falls outside strict paleo guidelines that exclude dairy. Keep refrigerated and use promptly after opening — burrata is a fresh cheese without preservatives, and its texture is best within a few days of purchase.
Ingredients: Pasteurized Milk and Cream, Vinegar, Enzymes, and Salt.
Common Questions
How does burrata compare nutritionally to regular block mozzarella?
A 1-ounce serving of burrata runs about 80-90 calories, 7-8 grams of fat, and 4 grams of protein, compared to roughly 70-80 calories, 5-6 grams of fat, and 6-7 grams of protein for the same amount of low-moisture block mozzarella. The gap comes from the cream-soaked shredded curd inside the shell, which raises fat content and softens the protein-to-fat ratio relative to a firmer, drier cheese. Sodium is similar between the two, generally 150-200 milligrams per ounce, since both rely on brining or surface salting rather than heavy salt curing. If you're tracking protein density, block mozzarella edges out burrata slightly; if you want richer mouthfeel and more fat, burrata is the better choice.
Why is the texture of the filling different from the outer shell?
The outer shell is formed using the same pasta filata (stretched-curd) technique as regular mozzarella, where curd is heated and stretched until it becomes elastic, then shaped into a pouch. The filling, called stracciatella, is made by hand-shredding that same curd into thin strands and mixing it with fresh cream before the pouch is sealed shut. Because the interior curd is shredded rather than stretched into a solid mass, it never develops the same protein structure, so it stays loose and pourable instead of firm. This is a mechanical and process difference, not a different ingredient list — both parts start from the same pasteurized milk base.
Does burrata fit a keto, paleo, or carnivore diet?
Burrata fits well into keto and carnivore eating patterns since it's naturally low in carbohydrates, typically under 1 gram per ounce, and gets most of its calories from fat, which supports a high-fat, moderate-protein macro split. For paleo followers, dairy is a gray area — some paleo protocols exclude all dairy, while others allow full-fat, minimally processed cheeses like this one since it contains no added sugars, gums, or anticaking agents. If you're counting strict macros, plan on roughly 7-8 grams of fat and 4 grams of protein per ounce, so a 4-ounce ball contributes about 30 grams of fat and 16 grams of protein to a meal. Carnivore-diet followers who include dairy typically tolerate cultured, high-fat cheeses like burrata better than low-fat or heavily processed versions.
What dishes can I substitute burrata into, and does it need cooking adjustments?
Burrata works as a direct substitute for fresh mozzarella in caprese salad, margherita-style flatbreads, and antipasto boards, but it should go on at the very end rather than under the broiler or into a hot oven. Because the shell is thin and the center is essentially cream and soft curd, high heat causes it to collapse and leak rather than melt evenly like a firmer cheese. For pizza or baked pasta, add torn pieces after the dish comes out of the oven so the residual heat softens it without breaking the shell prematurely. It also stands in well for ricotta in dishes like stuffed shells or spooned over roasted vegetables, since the cream filling behaves similarly once it's broken open.
How can I verify the ingredient and sourcing claims on the label?
The ingredient list is limited to pasteurized milk and cream, vinegar, enzymes, and salt, which you can confirm against the printed label on the package itself since no additional stabilizers or preservatives are declared. The label does not specify whether the enzymes are animal-derived rennet or microbial, so if you need a vegetarian-certified cheese, the safest step is to contact the manufacturer directly for confirmation rather than assuming either way. There are no third-party certifications listed on this product, such as organic or grass-fed seals, so any claims beyond the stated ingredients should be verified with BelGioioso before serving to guests with strict dietary requirements. Because it's a fresh, unpreserved cheese, checking the pack date and using it within the timeframe printed on the label is the most reliable way to confirm freshness at the point of purchase.
Why does this package come as two 4-ounce balls instead of one larger piece?
Burrata is hand-shaped and sealed while the shell is still warm and pliable, and smaller individual balls hold their shape and seal more reliably than one large one, which is prone to tearing under its own weight. The 4-ounce size also matches a realistic single serving for an antipasto course or a two-person shared plate, so you can open one ball and keep the second sealed and refrigerated until needed. Splitting the interior cream filling across two smaller shells also means each ball has a higher shell-to-filling ratio, giving a firmer bite around the edges before you reach the soft center. This is a practical structural choice tied to how the cheese is formed by hand, not an arbitrary packaging decision.
How long does the cream filling stay fresh once the package is opened?
Because there are no preservatives or stabilizers in the filling, the cream and shredded curd mixture is best used within 2 to 3 days of opening, even when kept refrigerated. Unlike aged or block cheeses, the interior doesn't dry out and firm up over time — instead, it can turn slightly sour or watery as the cream separates, which is a sign it's past its best. Keep any unused portion tightly wrapped and refrigerated at or below 40°F, and check for a sour smell or excessive liquid pooling before serving. If you're not using both balls at once, it's better to leave the second one sealed in its original liquid rather than exposing it to air.
Each package holds two 4 oz. balls (8 oz. total), sized for a single antipasto course or a shared plate. The ingredient list stays short: pasteurized milk and cream, vinegar, enzymes, and salt — no anticaking agents, stabilizers, or preservatives added to extend shelf life or firm up the texture.
Serve it simply in a classic caprese salad — sliced open over ripe tomatoes with olive oil and flaky salt, spooned onto grilled bread, or stirred into hot pasta at the last minute so the cream melts into a light sauce. Because the shell is delicate, it's best added to a dish just before serving rather than cooked directly.
This is a fresh, gluten-free cheese suited to vegetarian-forward menus; it is not suitable for vegan or dairy-free diets, and the ingredient list does not specify the source of the enzymes used, so strict vegetarians should confirm before serving. Thanks to its short, all-dairy ingredient list with no added sugars or starches, this burrata is naturally keto-friendly and fits carnivore-style eating, though it falls outside strict paleo guidelines that exclude dairy. Keep refrigerated and use promptly after opening — burrata is a fresh cheese without preservatives, and its texture is best within a few days of purchase.
Ingredients: Pasteurized Milk and Cream, Vinegar, Enzymes, and Salt.
Common Questions
How does burrata compare nutritionally to regular block mozzarella?
A 1-ounce serving of burrata runs about 80-90 calories, 7-8 grams of fat, and 4 grams of protein, compared to roughly 70-80 calories, 5-6 grams of fat, and 6-7 grams of protein for the same amount of low-moisture block mozzarella. The gap comes from the cream-soaked shredded curd inside the shell, which raises fat content and softens the protein-to-fat ratio relative to a firmer, drier cheese. Sodium is similar between the two, generally 150-200 milligrams per ounce, since both rely on brining or surface salting rather than heavy salt curing. If you're tracking protein density, block mozzarella edges out burrata slightly; if you want richer mouthfeel and more fat, burrata is the better choice.
Why is the texture of the filling different from the outer shell?
The outer shell is formed using the same pasta filata (stretched-curd) technique as regular mozzarella, where curd is heated and stretched until it becomes elastic, then shaped into a pouch. The filling, called stracciatella, is made by hand-shredding that same curd into thin strands and mixing it with fresh cream before the pouch is sealed shut. Because the interior curd is shredded rather than stretched into a solid mass, it never develops the same protein structure, so it stays loose and pourable instead of firm. This is a mechanical and process difference, not a different ingredient list — both parts start from the same pasteurized milk base.
Does burrata fit a keto, paleo, or carnivore diet?
Burrata fits well into keto and carnivore eating patterns since it's naturally low in carbohydrates, typically under 1 gram per ounce, and gets most of its calories from fat, which supports a high-fat, moderate-protein macro split. For paleo followers, dairy is a gray area — some paleo protocols exclude all dairy, while others allow full-fat, minimally processed cheeses like this one since it contains no added sugars, gums, or anticaking agents. If you're counting strict macros, plan on roughly 7-8 grams of fat and 4 grams of protein per ounce, so a 4-ounce ball contributes about 30 grams of fat and 16 grams of protein to a meal. Carnivore-diet followers who include dairy typically tolerate cultured, high-fat cheeses like burrata better than low-fat or heavily processed versions.
What dishes can I substitute burrata into, and does it need cooking adjustments?
Burrata works as a direct substitute for fresh mozzarella in caprese salad, margherita-style flatbreads, and antipasto boards, but it should go on at the very end rather than under the broiler or into a hot oven. Because the shell is thin and the center is essentially cream and soft curd, high heat causes it to collapse and leak rather than melt evenly like a firmer cheese. For pizza or baked pasta, add torn pieces after the dish comes out of the oven so the residual heat softens it without breaking the shell prematurely. It also stands in well for ricotta in dishes like stuffed shells or spooned over roasted vegetables, since the cream filling behaves similarly once it's broken open.
How can I verify the ingredient and sourcing claims on the label?
The ingredient list is limited to pasteurized milk and cream, vinegar, enzymes, and salt, which you can confirm against the printed label on the package itself since no additional stabilizers or preservatives are declared. The label does not specify whether the enzymes are animal-derived rennet or microbial, so if you need a vegetarian-certified cheese, the safest step is to contact the manufacturer directly for confirmation rather than assuming either way. There are no third-party certifications listed on this product, such as organic or grass-fed seals, so any claims beyond the stated ingredients should be verified with BelGioioso before serving to guests with strict dietary requirements. Because it's a fresh, unpreserved cheese, checking the pack date and using it within the timeframe printed on the label is the most reliable way to confirm freshness at the point of purchase.
Why does this package come as two 4-ounce balls instead of one larger piece?
Burrata is hand-shaped and sealed while the shell is still warm and pliable, and smaller individual balls hold their shape and seal more reliably than one large one, which is prone to tearing under its own weight. The 4-ounce size also matches a realistic single serving for an antipasto course or a two-person shared plate, so you can open one ball and keep the second sealed and refrigerated until needed. Splitting the interior cream filling across two smaller shells also means each ball has a higher shell-to-filling ratio, giving a firmer bite around the edges before you reach the soft center. This is a practical structural choice tied to how the cheese is formed by hand, not an arbitrary packaging decision.
How long does the cream filling stay fresh once the package is opened?
Because there are no preservatives or stabilizers in the filling, the cream and shredded curd mixture is best used within 2 to 3 days of opening, even when kept refrigerated. Unlike aged or block cheeses, the interior doesn't dry out and firm up over time — instead, it can turn slightly sour or watery as the cream separates, which is a sign it's past its best. Keep any unused portion tightly wrapped and refrigerated at or below 40°F, and check for a sour smell or excessive liquid pooling before serving. If you're not using both balls at once, it's better to leave the second one sealed in its original liquid rather than exposing it to air.
- __Storage_Location:
- Refrigerated
- __Volume:
- 540
- __Owner:
- TCFarm