There's a question that every lover of cheese gets asked at one time or another: "Burrata vs. mozzarella: which is better?" For most cheese lovers, it's impossible to answer. Both these fresh cheeses offer a delicate milky flavor and a soft, moist feel. Mozzarella has a high water content with less fat and a more elastic texture. Burrata – made with a pouch of mozzarella wrapped around an interior of fresh cream and soft curd – offers a more creamy, buttery, and higher calorie taste experience.
Here in Wisconsin, we could never choose between fresh burrata vs. mozzarella. Just the thought is enough to make grown men and women cry. We love both these fresh cheeses for the incredible combination of taste and texture – which is why we ask our cheesemakers to make as much of them as humanly possible.
Take a spin around our website to learn more about Wisconsin burrata vs. mozzarella. Or search our recipes for great ideas on ways to enjoy these two famous Italian-Wisconsin cheeses on cheese trays and charcuterie platters. Or read on for tips on what to drink with burrata vs. mozzarella, and FAQs on how these cheeses are made.
As you might expect, there's not a lot of difference when pairing burrata vs. mozzarella. The mildness of both cheeses calls for lighter wines and beers.
When enjoying burrata, try light-bodied Italian reds and zippy whites: a sangiovese, montepulciano, valpolicella, verdicchio, or sauvignon blanc are safe bets, as are a light beer or hard cider.
When drinking with mozzarella, try a chianti, zinfandel, merlot, or chardonnay pairing. A pilsner or weiss beer will also go well with fresh mozzarella.
Mozzarella is a fresh, semi-soft cheese with a delicate, milky flavor and a stringy texture. Mozzarella is made with a pasta filata technique where the curd is kneaded and pulled to give it an elastic texture. While fresh mozzarella is often added to pizza, it can also be served on pasta, salads, and sandwiches.
Burrata is a fresh cheese made with an outer shell of mozzarella and an interior made with fresh mozzarella curd and fresh cream. Burrata is most often eaten alone or on bread or salad.
Burrata was first made in the 20th century in the Apulia region of Italy, where it was originally a way of making use of leftovers from the cheese-making process.
As one of the world's best-selling cheeses, mozzarella is the winner here, hands down.
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Burrata and mozzarella are two of the most famous Italian fresh cheeses, but that hasn't stopped our cheesemakers from making these cheeses their own. That's just how they roll when making cheese at home here in Wisconsin. For 180 years, our cheesemakers have been taking the most popular cheeses from around the world and perfecting and tweaking the recipes to produce Wisconsin versions that are just as tasty or better than the original. That's why we've won so many awards for our cheese – 5,552 to be exact, more than cheesemakers from any other part of the world.
So, next time you have a hankering for some fresh Italian cheese, Wisconsin cheesemakers will be happy to hook you up with the best fresh cheese you've ever tasted. Because that's just how cheese is made in Wisconsin.
Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? The world’s best cheese is just a click away! Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. What are you waiting for?
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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.