What Sets Burrata Apart from Mozzarella?

Imagine slicing into a ball of burrata, and instead of a familiar firmness, you get a creamy, luscious center that spills out like silk. Now compare that to the classic mozzarella we all know and love—firm, mild, and endlessly versatile. While burrata and mozzarella come from the same family of cheeses – pasta filata, burrata contains a secret that makes it uniquely luxurious. In this article, we’ll explore how these two cheeses are made, what sets them apart, and the best ways to enjoy each.

The Origins of Burrata and Mozzarella

Mozzarella has a rich history rooted in Italian tradition. Its origins are traced back to the pastoral landscapes of southern Italy, where it was initially made from the milk of water buffaloes. This smooth, mild cheese quickly became a staple of Italian kitchens, prized for its gentle flavor and versatility. Italian immigrants brought this cheesemaking tradition to the United States, and in Wisconsin, it found a new home, evolving in ways that honored its heritage while incorporating the unique character of Wisconsin’s terroir.

In Wisconsin, mozzarella takes on a slightly different identity. Rather than using water buffalo milk, Wisconsin cheesemakers typically use cow’s milk, which reflects the region’s lush pastures and ideal grazing conditions. The rolling hills, rich soil, and temperate climate create a unique flavor profile in the milk, giving Wisconsin mozzarella a mild, creamy taste with a subtle sweetness and fresh, grassy undertones. This flavor complexity is a testament to Wisconsin’s commitment to quality and its inventive spin on Old World methods.

In terms of production, Wisconsin’s cheesemakers, including Crave Brothers and BelGioioso, stay true to traditional Italian techniques—stretching the curds to create that iconic, soft texture. However, they’ve adapted these methods to match the characteristics of cow’s milk, ensuring each ball of mozzarella offers the same smooth consistency and flavor as its Italian counterpart. The result is a fresh, delicate mozzarella that’s leagues apart from the pre-grated or block varieties often sold without brine. Fresh mozzarella is a moist, tender cheese that’s stored in brine to keep it soft and flavorful, unlike the firmer, pre-shredded or block forms crafted for other recipes and uses. When served fresh, this brined mozzarella offers a succulent, melt-in-the-mouth texture that enhances its delicate, milky flavor.

Burrata, by contrast, is mozzarella’s decadent cousin. It, too, hails from the fields of southern Italy, born out of a desire to avoid waste by using up mozzarella scraps. Cheesemakers would take these leftovers and encase them in a soft mozzarella shell, creating a product that felt simultaneously familiar and luxurious. What was once a clever way to prevent waste soon became a cheese revered in its own right. Burrata is like an elevated mozzarella experience, with an outer layer that is all tradition and an interior that feels indulgent and unexpected.

Today, Wisconsin artisans craft burrata with the same skill and creativity as Italian makers, adapting the process to cow’s milk yet retaining burrata’s signature indulgence. Wisconsin-made burrata, like that from BelGioioso, captures the essence of Italy’s rich dairy tradition while incorporating the unique terroir of Wisconsin’s dairy farms. With its outer layer of mozzarella and rich, creamy core, burrata represents a balance between tradition and innovation—much like Wisconsin itself.

How Mozzarella and Burrata Are Made

Both mozzarella and burrata start with fresh milk, but it’s what happens after curdling that creates such distinct results. The process of making mozzarella begins by heating the milk and adding a coagulant to form curds. Once the curds are separated from the whey, they’re heated, stretched, and folded repeatedly until they form smooth, bouncy balls. This kneading and stretching process, known as “pasta filata,” gives mozzarella its characteristic elasticity and slightly springy texture. Each ball is firm yet tender, with a mild flavor that lends itself to endless culinary applications.

Burrata, however, takes the mozzarella-making process a step further. Once the mozzarella shell is formed, this cheese’s unique magic begins. Cheesemakers prepare the burrata filling—stracciatella, a mix of cream and small mozzarella curds. This creamy, luxurious filling is spooned inside the mozzarella pouch, and the top is sealed, creating a cheese that’s as visually captivating as it is delicious. When cut open, burrata releases its creamy interior, offering a rich contrast to the slightly firmer mozzarella shell. It’s a texture experience like no other, with the outer layer providing a delicate bite and the inner filling melting on the tongue.

Taste and Texture: The Key Differences

Mozzarella is fresh, mild, and subtly tangy, making it a perfect backdrop for any dish where you want the cheese to blend harmoniously with other ingredients. It’s a cheese you can slice thick for a caprese or melt over a pizza without overpowering other flavors.

Burrata, however, is a cheese that naturally takes center stage. Its delicate, thin shell yields a rich, creamy interior that’s luxurious and deeply satisfying. This contrast in textures—the gentle snap of the outer mozzarella layer giving way to the lush, creamy stracciatella inside—makes burrata an experience all its own. Each bite delivers a richness that’s indulgent enough to stand alone or pair simply with ripe tomatoes and a drizzle of olive oil.

Best Ways to Serve Mozzarella and Burrata

Mozzarella: Mozzarella is versatile and holds its shape well, making it ideal for layering in dishes like lasagna, shredding over pizza, or starring in a classic caprese salad. Wisconsin mozzarella, especially from makers like Crave Brothers and BelGioioso, is crafted to bring out its delicate flavor and tender texture in every bite.

Burrata: Burrata shines brightest when it’s the main attraction. Serve it alongside fresh heirloom tomatoes, drizzle with high-quality olive oil, or set it atop a bed of arugula with toasted bread for scooping. It’s the perfect choice for occasions when you want to elevate the cheese course and make a statement.

FAQs

What’s the difference between burrata and mozzarella?

While burrata begins with a shell of mozzarella, it has a soft, creamy center, making it richer and more indulgent than standard mozzarella.

Is burrata made from the same ingredients as mozzarella?

Yes, both cheeses start with similar ingredients, but burrata is filled with stracciatella, a mixture of cream and mozzarella curds.

Can I use burrata the same way I use mozzarella?

Burrata is best enjoyed fresh and as the star of the dish, where its creamy center can shine. It’s not as suitable for melting, unlike mozzarella, which works well in cooked dishes.

How should I store burrata and mozzarella?

Both should be stored in the refrigerator. Burrata is best consumed within a day or two for peak freshness, while mozzarella can last a bit longer.

Can burrata be used in cooking?

Burrata’s delicate structure and creamy center make it ideal for fresh dishes rather than cooking. Use it as a finishing touch rather than subjecting it to heat.