Burrata vs. mozzarella: The creamy cheese battle you didn't expect

Mozzarella is an Italian cheese that was invented in ancient times. Due to its unique consistency and delicate taste, it quickly spread around the world. It’s a popular addition to pizzas, salads, or sandwiches, and you can buy it in any store.

Recently, however, there has been a lot of buzz about burrata. Although it looks similar to mozzarella, they are two completely different cheeses. How do they differ? Which one is tastier? Let me explain.

Mozzarella is a rennet cheese originating from southern Italy. It was invented in ancient times but gained popularity in the 3rd century. It was initially made from buffalo milk, but cow's milk is now most commonly used. The cheese is soft and very flexible. When heated, it becomes incredibly light and stretchy.

Burrata is a "cousin" of mozzarella, as it, too, is a rennet cheese made in Italy. It consists of two layers. The first layer is solidified mozzarella. When cut, cream and the so-called stracciatella, which resembles something between thick mascarpone and cream, ooze out from the interior.

Burrata is a relatively new invention, created in the 1950s—completely by accident. Cheese producers were wondering what to do with the unused scraps of mozzarella. One day, they decided to experiment. During the process of dipping mozzarella in hot brine, they placed the leftover cheese scraps (stracciatella) inside and formed it into a pouch. After removing it from the brine, they filled the center of the cheese with cream.

This is how the first burrata was produced, quickly becoming popular in Italy and worldwide. Due to its unique consistency and creamy center, the cheese is used in savory dishes and desserts. Burrata pairs perfectly with vegetables, meat, and fruits. It’s one of the most popular additions in recent years, and it can be bought in stores or markets.