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Does burrata freeze well?

Has anyone frozen fresh burrata cheese? Does the creamy flavor and semi liquid consistency survive thawing?

I realize the whole point of burrata is to eat its fragile creaminess while fresh. I'm blessed to have a great cheese factory(Gioia Cheese, South El Monte, CA) about an hour's drive away. It's close enough that I can go any time I want to, but far enough that it's a schlep. So if I buy in bigger quantity, is it worth freezing?

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  1. I wouldn't. An hour isn't so far to go to get something as wonderful as burrata. From what I know about it, most cheese places don't carry it because it has to be eaten while it's VERY fresh. It might be an interesting experiment, freezing it, but if I were to guess, I'd say the sublime, creamy texture will change. Let us know the result if you do freeze it.

    1. another vote for not freezing. the consistency is the allure of this sensuous treat and that will be destroyed by freezing.

      1. I agree, don't freeze. I once stored stracchino (runny, fresh, cow's milk cheese) in a fridge in my office that was set too cold. After about 6 hours there were ice crystals on the outside. I let the cheese come to room temperature but the flavor seemed to be gone completely.

        1. Shame on you, PS!
          A Professor worth his Salt should have by now frozen the stuff & reported back...

          1 Reply
          1. re: RicRios

            Yes, I should do that.

            No, I should not... my preciousss...

          2. Tried it once, don't do it. It gets nasty.

            1. Definitely not! I tried it, b/c I just couldn't see wasting something so good; it defrosted mealy and watery. I had even used my Food Saver on it- didn't help. :)

                1. re: Professor Salt

                  Think of it this way- if you could freeze it or it would store, every junk italian restaurant would have it :)

                2. Does anyone have exerpience with a good mail order burrata? We live in Dallas, and while Mozzerella Company has a burrata, they place butter instead of cream in the center. I would love something more along the lines of a grilled burrata that we had in California last spring. I will be willing to have it shipped. Thanks in advance.

                  3 Replies
                  1. re: vstock

                    Have you checked with the cheese shops in Dallas, Scardello and Molto Formaggio, and the cheese department at Central Market? Chances are they are carrying the local Mozzarella Company's burrata, but one of them may also have a more traditional burrata with the cream center.

                    That failing, Di Bruno Bros. in Philadelphia makes its own burrata and will ship it. I've had it and it is very good. Be aware that you'll have to have it sent by two-day air, and in really hot weather, may do better to have it shipped overnight.

                    1. re: vstock

                      Vstock... Central Market on Lovers Ln. has bel gioioso burrata and it's quite good actually, it's American made out of Denmark, WI. ALSO, I know the Whole Foods in Chicago packaged their own (maybe from elsewhere, I don't know) Burratta that was a bit better than the Bel Gioioso but I have not yet been to the Whole Foods here yet, I just relocated to Dallas. Good to know about Mozz. Comp. I actually tried their regular Mozz and was not at all impressed with it, I had high hopes. :(


                      1. re: tiffeecanoe

                        My local Italian market imports burratas from Italy, There is one big catch to this, since it takes a little while for them to get there, the outside layer tends to be a little funky (except on those rare occasions when the day they arrive and the day I come in are the same day) Lucky ofr me the outermost layer (from the few times that did happen) usally isn't worth eating anyway, So I usually simply eat the innards (which the outer mozzarella skin usally does a fine job of keeping fresh). The most common brand my place gets in is CAP, which I don't actually like much (it tends to taste a little too sharp and fermented for my taste) Once in a while they get in Andralat which is a lot tastier (they also get props fro still using real asphodel leaves to wrap the cheeses instead of plastic ones (thogh I think they may have had to change that, the USDA starting doing thier "No real leaves" thing again.) once in a while they also get in Casefico Andriense which is alright as well. The best however is Di Stefano Burrata all Panna which was what I found at whole foods the last time I found Burrata there (theyre a bit smaller than the others, the taste offsets that) Plus there was the fact that the last time I found them at WF due to a pricing error (I think) they were selling them for 99 cents each!