Andy Montoya
Mozzarella and burrata are two popular types of Italian cheese. They are similar in many ways, but there are also some key differences between the two. Both are fresh cow's milk cheeses made using the pasta filata (stretched curd) method. However, burrata is a more recent creation, invented in 1956, and has a much shorter shelf life than mozzarella. It is also more challenging to make and has a softer texture.
| Characteristics | Values |
|---|---|
| Taste | Burrata is more indulgent and buttery than mozzarella, but the two cheeses are similar in taste. |
| Texture | Mozzarella is soft and can be sliced with a knife, while burrata is softer and creamier. |
| Production | Mozzarella is made from curd, while burrata is made from a thin layer of mozzarella housing a stracciatella filling. |
| History | Mozzarella has been produced in Campania since the 12th century, while burrata was first produced in Andria, Puglia, in 1956. |
| Region | Mozzarella is Italy's most popular cheese, while burrata is a newer upstart. |
| Uses | Mozzarella is more versatile and can be used in hot and cold dishes, while burrata is best used in simple dishes that highlight its creaminess. |
| Shelf Life | Burrata has an extremely short shelf life and must be eaten fresh, while mozzarella can be stored in brine for an extended period. |
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What You'll Learn
Mozzarella is more versatile than burrata
Mozzarella and burrata are two popular types of Italian cheese. They are similar in many ways, but also have some distinct differences. Both are fresh cow's milk cheeses made using the pasta filata (stretched curd) method. However, burrata is a much newer cheese, invented in 1956, while mozzarella has been produced in the Campania region of Italy since the 12th century.
Mozzarella is definitely more versatile than burrata. It is used in many Italian recipes, both hot and cold, and can be served at room temperature. It is incredibly popular due to its use in dishes such as pizza, sandwiches, casseroles, and salads. Because it comes in many forms, from tiny pearls to large balls, it can also be easily used on cheese boards. Mozzarella melts into a gooey and stringy pool when heated. It is also the key ingredient in dishes like margherita pizza, eggplant parmesan, and caprese salad.
Burrata, on the other hand, is a more delicate and indulgent cheese. It is best used in simple dishes that highlight its creaminess. It can be used as a topping for pasta or crostini, or as a creamy, spreadable cheese with a drizzle of olive oil. Burrata has a very short shelf life and must be eaten very fresh before the cream and stracciatella dry out. It is also more challenging to make than mozzarella. The cheesemaker must form the hot curd into a flat sheet, then create a pouch and fill it with the stracciatella mixture before sealing the ball.
While some people may prefer the rich, creamy texture of burrata, mozzarella's versatility, longer shelf life, and ease of use make it a more practical and widely-used option for many dishes. It is also more likely to be vegetarian, as burrata is typically made using rennet from a calf's stomach. Mozzarella's mild flavor and utility in cooking make it a popular and versatile choice for a variety of recipes.
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Burrata is more indulgent than mozzarella
Burrata and mozzarella are similar, yet different. Both are fresh cow's milk cheeses made using the pasta filata (stretched curd) method. However, burrata is mozzarella's more indulgent cousin.
Mozzarella is smooth on the outside and soft on the inside. It is Italy's most popular cheese, with a millennium-long history in the Campania region. It is typically made from cow's milk in the United States, but in Italy, it is also made from water buffalo milk. It is a versatile cheese, used in many Italian recipes, both hot and cold. It is also served at room temperature or slightly warm.
Burrata, on the other hand, is a more recent creation, invented in 1956. It is a thin layer of mozzarella housing a stracciatella filling—a mixture of stringy mozzarella curds and cream. This filling gives burrata a softer, creamier, and buttery flavour and texture compared to mozzarella. The creamy core also makes burrata extremely spreadable, making it a perfect pair for toasted bread.
The process of making burrata is more intricate and delicate than that of mozzarella. To create the delicate spheres of burrata, cheesemakers must first form the hot curd into a flat sheet. They then use one hand to form a pouch from this sheet while using the other hand to pour in the stracciatella mixture. Finally, they must carefully seal the ball without spilling the contents or puncturing the skin.
Both cheeses have very high moisture content and are best used as soon as they are purchased. They are typically stored in a small container filled with brine to maintain their softness and flavour. However, burrata has an even shorter shelf life than mozzarella and should be consumed within a week.
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Mozzarella is Italy's most popular cheese
Mozzarella is undoubtedly Italy's most popular cheese. With a millennium-long history in the Campania region, it is beloved all over the world. The term mozzarella is derived from the southern Italian dialects spoken in Apulia, Calabria, Campania, Abruzzo, Molise, Basilicata, Lazio, and Marche. It is the diminutive form of "mozza", meaning "cut", or "mozzare", "to cut off", derived from the method of making the cheese.
Mozzarella is a semi-soft, non-aged cheese prepared using the pasta filata ('stretched-curd') method. It is made with cow's milk or buffalo milk. The latter is referred to as mozzarella de bufala or buffalo mozzarella. The cheese is produced nationwide in Italy using Italian buffalo's milk, under the government's official name mozzarella di latte di bufala.
Mozzarella is a staple in Italian and American households and can be found on almost every grocery store shelf. It is used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese salad. It is also used in sandwiches and salads, although the low-moisture variety is better suited for melting. Fresh mozzarella is best served the day after it is made, but it can be kept in brine for up to a week or longer when sold in vacuum-sealed packages.
Mozzarella's popularity is such that it has received a traditional specialities guaranteed (TSG) certification from the European Union. This protection scheme requires that mozzarella tradizionale sold in the EU is produced according to a traditional recipe.
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Burrata is made using mozzarella
Burrata is a type of cheese that is made using mozzarella. Both are fresh cow's milk cheeses made using the pasta filata (stretched curd) method. Mozzarella, also known as fior di latte, has been produced in Campania, Italy, since the 12th century. Burrata, on the other hand, is a more recent creation, having been invented in 1956 in Andria, Puglia.
The process of making burrata involves using the stretched curd from mozzarella as a casing to store a creamy mixture called stracciatella, which is made from fresh cream and mozzarella shreds. This filling gives burrata its characteristic buttery flavour and softer, creamier texture compared to mozzarella.
To make burrata, a cheesemaker first forms the hot curd into a flat sheet, creating the 'skin' of the burrata. They then use one hand to form a pouch from this sheet while using the other hand to pour in the stracciatella mixture. Finally, they seal the ball carefully to avoid spilling the liquid contents or puncturing the skin.
The amount of work that goes into crafting these delicate spheres is significantly more than that of mozzarella, making burrata a more indulgent and decadent option. While mozzarella is more versatile and can be used in a wider range of dishes, burrata is best showcased in simple dishes that highlight its unique creaminess and texture.
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Mozzarella is typically made from cow's milk
Mozzarella and burrata are two popular Italian cheeses with several similarities and differences. Both are fresh soft cheeses with high moisture content, and they look similar from the outside. However, burrata is softer and creamier than mozzarella due to its creamy "stracciatella" core, a mixture of stringy mozzarella curds and cream.
The production of mozzarella has a long history, especially in the Campania region of Italy, dating back to the 12th century. It has become one of the most popular cheeses in America and worldwide due to its versatility and use in various Italian dishes, such as pizzas, sandwiches, and salads. Its mild flavour, slight lactic tang, and salty savouriness make it a favourite among cheese enthusiasts.
On the other hand, burrata is a more recent addition to the cheese world, having been invented in 1956 in Andria, Puglia. It is crafted by forming the hot curd into a flat sheet, then shaping it into a pouch and filling it with the stracciatella mixture. This intricate process, requiring both hands, makes burrata a more indulgent and decadent cheese. While mozzarella is known for its stretchiness, burrata lacks the same structural cohesion and has a shorter shelf life.
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Frequently asked questions
Burrata is a fresh soft cheese made using the pasta filata (stretched curd) method. It is made by forming a thin layer of mozzarella into a flat sheet, which is then shaped into a pouch and filled with stracciatella, a mixture of fresh cream and mozzarella shreds.
Mozzarella is a mild Italian cheese, also made using the pasta filata method. It is typically made from cow's milk, though in Italy, it can also be made from water buffalo milk. It is smooth on the outside and soft on the inside, with a slight lactic tang and a savoury flavour.
Yes, burrata and mozzarella are similar in many ways. They are both fresh cow’s milk cheeses, made using the same method, and they look identical on the outside. They are also both very high moisture cheeses and are best used as soon as possible after purchase.
Burrata is generally considered to be more indulgent and decadent than mozzarella. This is because it has a creamy, buttery filling, which gives it a softer and creamier texture. It is also more challenging to make and has a shorter shelf life. Mozzarella, on the other hand, is more versatile and has more structural cohesion, which means it can achieve a greater level of stretchiness when melted.
