Smooth on the outside and soft on the inside, mozzarella is undoubtedly Italy's most popular cheese. With a millennium-long history in the Campania region, it’s beloved all over the world – as is burrata. So here's a look at the differences between them.
Two kinds of cheese
Both are fresh cow’s milk cheeses made using the pasta filata (stretched curd) method. But while mozzarella, also known as fior di latte, has been produced in Campania since the 12th century, burrata was first produced in Andria, Puglia, invented by Lorenzo Bianchino in 1956. A heavy snowfall rendered the transport of dairy products difficult, so the cheesemaker decided to use the stretched curd from mozzarella as a casing to store the cream. And so burrata was born.
Mozzarella vs. burrata
Mozzarella is produced from curd, which you get by adding lactic ferments and rennet to pasteurized cow’s milk. The next steps involve cutting the curd and extracting the whey. At this point, the curd is cut into strips and kneaded in boiling water, manually or mechanically, to make it “spin” or “stretch,” thus transforming it into pieces of mozzarella. The final phase is cooling the pieces in water.
Burrata is also made from the stretched curd of the mozzarella, but in this case, it’s not the main substance of the dairy product – instead, it serves as a casing. Inside, there is a soft and creamy filling: stracciatella, frayed pasta filata mixed with cream. While mozzarella has a more delicate taste and a more elastic texture, burrata is softer and more flavorful – but also, due to the cream, higher in calories.
FAQs
Fresh mozzarella cheese is made from cow or water buffalo milk. It has a firm but elastic texture and can be sliced without losing its shape. Burrata cheese is mozzarella that's formed into a thin pouch and then filled with a mixture of soft, stringy curd and cream called stracciatella.
What is the difference between mozzarella and burrata? ›
Mozzarella is a semi-soft cheese made from cow or water buffalo milk. Burrata is mozzarella that has been made into a dumpling shape and filled with stracciatella (stringy cheese curd soaked in cream).
Which is healthier, burrata or mozzarella? ›
Health-wise, fresh mozzarella is seen as a better option than burrata. Burrata's creamy center is high in fats, making it a source of higher calories, while mozzarella provides a lighter, low-calorie cheese alternative.
Can you substitute mozzarella for burrata? ›
Fresh mozzarella is the closest swap for burrata when it comes to flavor, although it lacks burrata's creamy interior texture. Look for mozzarella balls packed in water or whey for the closest match. This swap is perfect if your recipe calls for melted cheese.
Is burrata just mozzarella and ricotta? ›
Burrata is a soft cow's milk cheese that's formed into a plump ball. It has an outer shell of mozzarella, while the inside is filled with fresh curd and rich, thick cream.
Does burrata melt like mozzarella? ›
Unlike traditional melting cheeses like mozzarella or cheddar, burrata cheese does not melt in the same way.
Why is burrata so expensive? ›
The wholesale price on burrata for many retailers in North America is already quite high due to cost of ingredients, labour, pershability and most importantly, high shipping costs (refrigerated, securely held in individual vessels that are then insulated in styrofoam and another box) and import fees, duties or tariffs ...
Why is burrata only good for 2 days? ›
Q2: Why is Burrata only suitable for two days? A2: Due to its soft nature, Burrata has a lower shelf life than semi-hard or hard cheeses. If you buy this cheese fresh from Burrata House, consuming it within one or two days of opening is preferable. To avoid bacteria growth, keep leftover Burrata refrigerated.
What is more expensive, burrata or mozzarella? ›
If you're planning to melt the cheese for a cooked dish like pizza, fresh mozzarella is a better option because it's cheaper than burrata, and melted burrata loses its trademark contrasting textures.
What's so special about burrata? ›
Made and enjoyed fresh, no aging or maturing is needed to produce Burrata. No additives, preservatives or artificial fillers go into making the cheese, ensuring a clean and gluten-free experience.
Burrata should be eaten as fresh as possible. When it goes bad, the flavor becomes sour and it smells like old milk. In Italy, eating burrata as soon as possible might mean eating it on the same day it is made.
Can you eat burrata raw? ›
ENJOY IT FRESH.
After all, it's classified as a fresh cheese!
What is the liquid in burrata cheese? ›
The liquid that mozzarella or burrata rests in keeps the cheese from drying out. It can be straight water, but more often it's salted, creating a brine that also adds saltiness to the cheese. Sometimes it's whey.
How do Italians eat burrata? ›
Just serve it with a slice of good bread, ripe or semi-dried tomatoes, maybe olives or some tasty vegetables such as aubergines, courgettes or peppers. Some also like to add extra virgin olive oil, but honestly I think it is already unctuous enough.
Do Italians eat mozzarella by itself? ›
But really, the way fresh cheeses like mozzarella, ricotta and burrata are eaten and enjoyed in Italy, is on their own. Just put them on a plate, and serve with bread. If it's summer, then by all means bring out the tomatoes.
Can you make burrata from store bought mozzarella? ›
While you cannot make the mozzarella shell of burrata without curd, you can easily make the decadent stracciatella filling with store-bought fresh mozzarella. Pull apart the fresh mozzarella into small stringy pieces, then stir together with heavy cream, mascarpone or ricotta. Add salt if needed.
Can you make burrata from store-bought mozzarella? ›
While you cannot make the mozzarella shell of burrata without curd, you can easily make the decadent stracciatella filling with store-bought fresh mozzarella. Pull apart the fresh mozzarella into small stringy pieces, then stir together with heavy cream, mascarpone or ricotta. Add salt if needed.
Do you eat burrata skin? ›
Burrata can be enjoyed in its entirety, all the way from the dense mozzarella “skin” to the cream-soaked stringy cheese that's waiting inside.
