Burrata vs Mozzarella. The ultimate show down.
Both of these cheeses are masterpieces of Italian dairy art. Made from cow’s milk, both are delicately textured, soft, and creamy. These two Italian excellences have a striking resemblance, but they are totally different in all the best ways.
Both can make any pizza or appetizer delectable, but people usually believe Burrata is the excellent version of Mozzarella. In the world of cheese, Mozzarella and Burrata are always seen to compete with each other, but which is superior?
In this Burrata vs mozzarella guide, we will look at these soft Italian cheeses and see what sets them apart.
In Italian, Burrata means “buttered,” which hints at its creamy richness in the inside layer. At first glance, it might look like fresh Mozzarella, but its many unique characteristics distinguish it from it.
It is usually made from cow’s milk, but sometimes buffalo milk is used to make this cheesy delight. Its outer shell is made with a scrap of Mozzarella, while curd and fresh cream are encased inside.
This whitish blob-perched cheese tastes better when it is eaten fresh. Its taste and texture can be affected when kept for some days.
Origin of Buratta
The origin of the Burrata is as complex as this cheese itself. That’s why its origin story always attracted the attention of cheese lovers. According to historians, it was first created in the Puglia region of Southern Italy in 1920. According to the Journal of the European Union, it was 1956 when Lorenzo Bianchini created this beloved cheese for the first time in Bari.
How is Buratta Made?
Burrata is made with cow’s milk, which is less fatty than sheep’s milk. Burrata making process is labour intensive as it is created by hand. Rennet and cultures are added to the raw or pasteurized cow’s milk. After milk curdling, it is sometimes hand pulled to achieve desired consistency. After curdling, the whey separates.
Drain it off and pour hot water over the curd; that makes it stretched. The stretched cure is used to make the soft pouch. It is packed with stracciatella filling and fresh cream in the centre. Twist the ball of Burrata to seal and create its pouch-like shape.
What is Mozzarella?
Mozzarella strikes a perfect balance of refreshing, mild and milky flavours that it gets from either water buffalo or cow milk. The white gold of Italy, this sliceable curd cheese was first developed in the 1st Century A.D.
The best thing about Mozzarella is that you can enjoy it for a wide range of uses. Tomatoes and freshly picked tomatoes pair well with Mozzarella.
It is best when eaten fresh. If you are a fan of cheese on warm dishes, spread it evenly and enjoy the taste of melting Mozzarella. With warm dishes, it can be used in cooked and fresh recipes. Its thick slices can also be layered into sandwiches, casprese salad and panini. Used as a topping, Mozzarella can make crostini and bruschetta magnificent.
What's the difference between the two?
Due to its similar shape, texture and packaging, most people confuse Mozzarella with burrata cheese. However, they are two different types of Italian cheese. Burrata is the most mouth-watering and flavorful cheese due to the added fresh cream and curd than Mozzarella. There are some key differences that set them apart.
· Two types of cheese
Both kinds of cheese are made with cow’s milk and the same stained curd technique. In Italian, Mozzarella made with cow’s milk is known as di latte and is hailed from Campania. It first originated in the 1st century AD, while Burrata was first developed in the 20th Century in Apulia.
Burrata originally hails from the eastern Italian region of Apulia, while Mozzarella comes from the Southwestern region of Italy named Apulia.
· How they are made?
The process of Mozzarella and Burrata cheese making is also one of their differences. To make mozzarella cheese, curds are pulled and shaped into round balls and then heated in whey until they become elastic in texture.
On the other hand, the curds are pulled in the same way to make Burrata, but it is stretched into a rounded shape to make it a pouch instead of forming balls. The inside contains fresh cream and stracciatella, giving it a soft texture, which oozes out when cut.
The creamy interior makes it rich and more drool-worthy cheese than its look-alike Mozzarella. The flavour of Burrata is buttery, milky and rich. In comparison, Mozzarella has delicate, milky, and mild with milk-like freshness. Mozarella made with water buffalo’s milk, or mozzarella di bufala is a little sweeter and bolder than mozzarella di latte (made from cow milk).
· How to eat
Burrata offers a distinguished flavour with a touch of cream- you don’t need to pair it with veggies to enjoy it to the fullest. Straighten it with some spices and olive oil and enjoy the best dairy product from Italy.
Unlike Burrata, Mozzarella has a supple and mild flavour and adding it to pizza, salad, and sandwiches can be a good idea. As they both are categorized as soft cheeses, so fruity notes of calvados brandy pair well with the mouth-coating creaminess of soft cheese.
The Burrata usually comes in small bags, whereas mozzarella cheese comes in various shapes and sizes, i.e. blocks, slices and spheres. Mozzarella maintains its consistency on the plate while Burrata melts when open.
· Fat content
The next big difference between Mozzarella and Burrata is the fat content. Mozzarella cheese has relatively low calories and fat content, while Burrata is higher in fat, thanks to its creamy interior.
It is calorie-dense cheese like most cheeses, and 78% of its calories come from the fat content. One ounce serving contains about 100 calories, while one ounce serving of full-fat mozzarella cheese has 85 calories. That’s why it is a healthier cheese option as compared to Burrata.
Why is buratta superior?
At first glance, Burrata and Mozzarella look similar in appearance, which confuses most people. Asking you to choose between Mozzarella and burrata is like choosing your favourite classic Italian dishes.
In a battle of Burrata vs Mozzarella, it won’t be wrong to say that Burrata is a clear winner. You should go with it when you need fresh and soft cheese at its best. These two kinds of cheese are delicious, but buratta is beloved due to its runny centre that reveals cream and soft and string curd.
Ever since I started cooking I’ve been fascinated by how different people’s techniques are and how they best utilise the ingredients around them. Even the person living next door will have their own unique way of frying an egg or cooking a salmon fillet.
This fascination led me on a journey across the globe to discover the countless practices and traditions the world of cooking has to offer. I thought you’d enjoy and find value in sharing that journey with me so I created Cooked Best!