Don't be deceived by these delicious cheeses! Although they look very similar, they do have quite a few subtle differences.
If you're a cheese connoisseur then you may already know that both mozzarella (or Fior Di Latte) and burrata are made from fresh cow's milk. What you may not know is that they're made using the pasta filata method, which is a popular technique in Italian cheese manufacturing.
A cheesy history lesson
Mozzarella cheese has been produced in Campania, a region in southwest Italy, since the 12th century. This cheese was originally made from the rich milk of water buffalo instead of pasteurised cow's milk. As there were few refrigeration options, the cheese had a short shelf life and was rarely eaten outside of southern Italy.
Burrata cheese on the other hand was first produced in Andria, in Puglia, in the 1900s. It's said that Lorenzo Bianchini of the Piana Padura farm first developed burrata in 1956. After that, it became more common for local cheese factories to produce this cheese as it was a convenient way of using up leftover mozzarella.
The cheese making process
The mozzarella manufacturing process starts with curd, which is made by adding lactic ferments and rennet to pasteurised cow's milk. This is where the pasta filata (or stretched-curd) method comes in. This cheese making method involves cutting the curd and extracting the whey. The curd is then cut into strips and kneaded in boiling water to make it stretch, forming pieces of mozzarella. Then, the pieces are cooled in water. You may also have heard of buffalo mozzarella, which is made from the milk of Italian Mediterranean buffalos instead of cow's milk.
The process for burrata making starts off in the same way. Burrata is also made from the curd of the mozzarella. However, the curd isn't the only ingredient used to make this dumpling shaped cheese. Instead, the mozzarella acts as a pouch which holds together a soft and creaming filling called stracciatella: a mix of pulled mozzarella curds and heavy cream. Don't worry - the mozzarella skin is edible!
Which cheese tastes better?
Decisions, decisions. Both mozzarella and burrata are fresh Italian cheeses that look and taste fairly similar - plus, they're both widely used in Italian cuisine.
Mozzarella is known for its slightly salty, delicate flavour and moist texture, which make it perfect for cooking hearty Italian recipes.
Burrata literally translates to "buttery" in Italian, which hints to its rich flavour. This cheese definitely proves that it's what's on the inside that counts. Few things are more satisfying than cutting open a fresh burrata and making the most of its creamy insides.
What's the best way to eat these creamy cheeses?
If you look on the Fuoco's menu, you'll notice that most of our pizzas are topped with mozzarella, which tastes incredible when melted on top of fresh Neapolitan pizza. Mozzarella is a high-moisture cheese which means that it's perfect for melting. This is also the reason we use mozzarella fior di latte in our pancetta arancini and to top our cheesy garlic bread. Mozzarella is also widely used in popular Italian pasta dishes.
Burrata is particularly delicious when paired with prosciutto crudo, crusty bread, fresh tomatoes, basil or olive oil (think Caprese salad!). We highly recommend trying out our Antipasti Platter, which is made up of Prosciutto Crudo, Speck d'Aosta, Fennel Salame Toscana, Spiced Aubergine Dip, Burrata, Pesto, Artichoke Hearts, Marinated Olives and Rosemary Linguette. Dipping fresh burrata into rosemary linguette (a crunchy Italian flatbread) is a delicious experience to say the least. Burrata is also a popular ingredient in Italian salads and pasta dishes.
Can both mozzarella and burrata be used on pizza?
Yes! Although mozzarella is more widely used on Italian pizzas, burrata is just as delicious as a pizza topping. Most of our pizzas are topped with mozzarella but we do have the Tricolore, which is topped with burrata, red cherry tomatoes, basil and garlic infused extra virgin olive oil - it's essentially the pizza version of a burrata Caprese salad. The toppings on this pizza are fresh, cold toppings which are added to the pizza once it's come out of the oven. This is a great choice if you want to experience the freshness of burrata cheese and the comfort of a hot pizza.
Congratulations, you’re now an expert in the Italian cheese field! Now you know the difference between these two delectable cheeses, the next time you order your Fuoco’s family feast you’ll be able to tell everyone all about the cheese that’s on top of the pizza they’re eating!
Want to learn more about Neapolitan pizza and its cheesy toppings? Check out What is Neapolitan Pizza?
