Mozzarella and burrata are both semi-soft Italian cheeses made from cow or buffalo milk. Both come from Southern Italy (mozzarella from Naples and burrata from Puglia) and both taste great on pizza and bread. There is virtually no difference in flavor.

Burrata is essentially mozzarella with cream on the inside. Mozzarella has a firmer texture and can be sliced neatly.

It’s not easy to find the kind of delicious mozzarella you get in Naples in the States. That’s why it’s always important to use Buffalo Mozzarella or the best water-packed mozzarella you can find. Burrata, because of it’s creamy center, tends to taste good no matter what. That said, here are a few of my favorite brands that I use happily:

• Di Stefano Cheese (Best burrata. All products amazing.)

• Gioa Burrata (at Bristol Farms)- second best burrata

• Mozzarella di Buffalo- imported from Italy- best Mozzarella

• Franco and Angelo- mozzarella and burrata (available at Whole Foods and sometimes Costco- at least in LA)

• Bel Gioioso Burrata (Available at CostCo)

I encourage my students to use mozzarella for Authentic Caprese salad and Eggplant Parmigiana, both recipes on blog. For crostini or as a filling for grilled eggplant, I prefer the creamy texture of burrata.

 

TAGS: #askelana, ask, burrata, cheese, cooking questions, cooking tips, creamy, Elana, Italian, mozzarella, wednesday wisdom

 

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