Buffalo mozzarella and burrata cheese are two types of Italian cheeses that are often used in similar culinary applications, especially when it comes to cooking authentic Italian food.
However, despite their similarities, there are a few key differences that set them apart.
But before we get into it, just to clear some things up right away:
We pronounce the word mozzarella “mots-a-rell-a.”
Not muts-a-del.
How do you say it?
Italian Mediterranean Buffalo Mozzarella
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Real traditional mozzarella has been around for ages, think 12th century ages.
It’s one of the most popular cheeses in the world.
This form of fresh mozzarella cheese is made from water buffalo milk (not cow’s milk), and is widely considered to be one of the best mozzarella varieties (I would have to agree with this sentiment).
It has a creamy, slightly tangy flavor and a soft, pliable, elastic texture.
Fresh buffalo milk is heated and combined with rennet to form cheese curds, which are then stretched and kneaded. The stretched curd creates the characteristic stringy texture of mozzarella.
This semi-soft cheese is often found with a round shape, and used in dishes like Caprese salad, bruschetta, pizza, and pasta, especially with lighter sauces like pesto.
Burrata: Queen of Italian Cheeses
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On the other hand, burrata cheese is a type of mozzarella that is filled with cream and pieces of leftover mozzarella scraps.
Which seriously is news to me, because up until recently when I conducted my research for this article, I thought burrata was its own type of cheese.
It makes sense, though, just look at it!
This delicious cheese is thought to have originated in the Puglia region of Italy in the early 20th century.
Burrata has a similar texture to buffalo mozzarella, with a firmer outer shell, but the center is much softer and creamier with a milky flavor and richer taste due to the added fresh cream.
When the creamy interior is cut open, the cheese spills out like a rich, indulgent sauce.
See for yourself below!
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This fresh cheese is often used in salads, on pizza, and in pasta dishes, and it pairs particularly well with hearty ingredients, like roasted vegetables, crusty bread, and cured meats.
The Main Differences, And What We Do With The Two
While buffalo milk mozzarella and burrata cheese may look extremely similar at first glance in the window of Italian cheese shops, they have distinct differences.
Buffalo mozzarella is a simple, smooth cheese with a slightly tangy flavor, while fresh burrata is a luxurious, creamy cheese with a soft, runny center.
Both cheeses are versatile and can be used in a variety of dishes, so it ultimately comes down to personal preference and the desired flavor and texture for a particular recipe.
Which is why when we added burrata cheese to the menu at Mortadella Head recently, it just made sense. You could pair it with just about anything, in terms of Italian cuisine.
It’s a very beloved cheese for a reason!
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This is when we conjured up this brilliant idea to add this fresh Italian cheese to one of our most popular subs, La Cosa Nostra.
The creamy insides of the semi-soft Italian cheese pair perfectly with the chicken cutlets, fresh basil, fresh tomatoes, olive oil, and roasted peppers in the sub.
Pair this all with the creamy filling of the pesto mayo, and you’ll be in business.
What You Need To Make This:
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Chicken cutlets: Take a medium sized chicken breast, slice the width in half, and pound each half thin with a kitchen mallet. Beat 3-4 eggs with salt and pepper, and season some breadcrumbs with parmesan cheese, salt, and pepper. Dip the breasts in egg wash and then breadcrumbs, and fry in canola oil on medium heat until golden brown.
Prosciutto: No sub would be complete without some fresh prosciutto, straight from your local grocery store.
Roasted Red Peppers: Get some from the store, or roast some yourself!
Pesto mayo: Pesto and mayonnaise. Simple.
Tomatoes: If you really want to elevate your tomatoes, dice them up, and toss them around in some oil, salt, pepper, and fresh basil. Thank me later.
Burrata: You can make this using mozzarella of course, but we tried it with burrata and we were hooked.
Arugula salad: This sounds fancier than it is. All you need to do is take some arugula, red wine vinaigrette, olive oil, salt, and pepper, and mix it around.
Sub roll: French baguette, Italian sub roll—whatever it is, make sure it’s delicious.
Spread some of that delicious pesto mayo on each side of the bread, and assemble as you’d like. It’ll come out delicious!
La Cosa Nostra FAQs:
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Q: Can I replace the burrata with mozzarella?
A: Of course! In fact, this sandwich is traditionally made with mozzarella. We got some burrata fresh in house the other week, though, and it worked perfectly with everything.
Q: How could I make this recipe low carb?
A: This would be delicious as a salad. Just add some more homemade red wine vinaigrette into the arugula, become more generous with the veggies, toss everything together, and maybe add some balsamic glaze at the end. You’ll love it.
Q: If I don’t have anything to make chicken cutlets on hand, what should I use?
A: This would work really well with some fresh shaved turkey. We make a very similar turkey caprese sub, and people go crazy for it. Some fresh prosciutto would also be a good call.
2 thoughts on “Burrata vs Buffalo Mozzarella | What’s The Difference”
What kind of cream, and how is the cream made to add to the mix for burrata
Hi Ana Maria. Burrata is typically made with stracciatella cream, which is obtained by mixing a basic cream with frayed pasta filata cheese.