Mozzarella and burrata are two cheeses that we often confuse.

What are their differences and specificities? We will explain everything to you !


Essential ingredient of salads, pizzas, and certain pies, mozzarella is however often confused! Mozzarella, Mozzarella du Bufala, Burrata… Do you know how to distinguish them?

Mozzarella and burrata are two cheeses that look strong, that are difficult to distinguish visually, but that are so different!

Before comparing the mozzarella and the burrata, we must first distinguish the two types of mozzarella: Cow's milk mozzarella and "di Bufala" mozzarella:


Mozzarella is certainly the most consumed cheese in the world. Originally from Italy, mozzarella is a spun cheese made with cow's milk. It is frequently used to make antipasti or to garnish salads or pizzas. It is generally presented in round form with a smooth texture, and is eaten hot or cold.


Mozzarella di Bufala, unlike cow's milk mozzarella, is made with Buffalo milk. Since 1996, the mozzarella di Bufala Campana has received the PDO label (protected designation of origin), which means that its production is done in a specific geographical area, with recognized and recognized know-how. Mozzarella di Bufala is made in Campania, south of Rome, hence its common name "Mozzarella di Bufala Campana". Like cow's milk mozzarella, mozzarella di Bufala is a spun cheese. It is characterized by a more pronounced taste and by its creamier texture. Better to avoid cooking it to keep all its flavor and texture.

It can be presented in the form of balls or be braided.

But then ... what is Burrata?


Burrata is not a mozzarella as we know it. It’s a cheese made from the mozzarella itself! Originally from Puglia, the Burrata was invented by an Italian farmer who did not want to spoil his unsold products from the day before. He had the idea of ​​stuffing the leftover pieces of mozzarella with cream and wrapping it all in woven rush leaves. It is a creamy cheese, with a much creamier heart, which can be tasted with a simple drizzle of olive oil! Its smoothness allows it to go well with many foods, whether pasta, grilled vegetables or cold meats.


It’s according to the recipes!

Burrata is often eaten fresh with a drizzle of olive oil and salt, or placed on a salad. It is excellent with Pesto alla Genovese or even a rocket pesto sauce!

It is a cheese that is tasted especially in spring and summer.

Here is an excellent recipe with arugula sauce:

Burrata with rocket pesto sauce

Mozzarella can also be tasted in salads, you can try our recipe with a Burrata or a Mozzarella di Bufala.

Cow's milk mozzarella can be enjoyed fresh in salads, but also hot on pizza or in various hot dishes. For example, it is delicious with aubergines in the oven!

Here is our recipe:

burrata au pesto de roquette
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