Buffalo, burrata or fior di latte: the world of mozzarella

From of our editorial team

It's almost a feeling of being in love when you bite into a mozzarella. Fresh, creamy milk flavour, melt-in-the-mouth aromas. A seduction in white. What are the differences between Burrata, Fior di Latte & Co.

We have the heat of Italy to thank for the invention of mozzarella. A good 2,000 years ago, people in southern Italy, in Campania, were looking for a method to preserve dairy products for longer. The birth of mozzarella.

The "Fior di latte" made from cow's milk
The (buffalo) mozzarella from buffalo milk
The Burrata from Puglia
The delicious leftovers: the stracciatella

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fresh mozzarella, florence, italy's regions — ***The full offer, very fresh, on the market in Florence***

For mozzarella, the curd made from heated raw milk and rennet is stirred in hot salted water until smooth and pliable. The round cheeses are then formed from this dough. The smooth surface of the closed ball makes it difficult for bacteria to penetrate the cheese. A traditional mozzarella keeps in brine at room temperature for about five days.

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There can be communication problems when Italians and non-Italians talk about "mozzarella", because they are usually talking about different types of cheese. What are the differences between the Italian fresh cheeses?

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The "Fior di latte" made from cow's milk

fior di latte, mozzarella from cow's milk — ***The "flower of milk": mozzarella made from cow's milk***
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"Fior di latte" means something like the "flower of milk". This fresh cheese is made exclusively from cow's milk. The milk makes the cheese soft, sweet, almost cloying. Fior di latte is softer and creamier than buffalo mozzarella and has a less acidic flavour. Outside Italy, "fior di latte" is usually referred to as "mozzarella".

The "Fior di latte" has a fat content of 45 per cent. It is usually sold in the traditional ball shape.

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The buffalo mozzarella from Italy's south

When Italians talk about mozzarella, they usually mean mozzarella made from buffalo milk. Buffalo mozzarella is more acidic, more intense and, with a fat content of 50 per cent, somewhat richer than "fior di latte".

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Buffalo mozzarella originally comes from the region Campaniaaround Naples. Mozzarella di Bufala is usually produced in the typical spherical shape, but sometimes also as small balls or braids. Mozzarella is also available in a smoked version. Buffalo mozzarella is lighter in colour and whiter than fior di latte.

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The divine burrata from Apulia

Burrata from Puglia — **Mozzarella with filling: the burrata from Puglia**
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At first glance, burrata and mozzarella look identical. It is only when you cut open the soft burrata balls that you discover their creamy centre: the individual balls of burrata are filled with fresh, thick cream and mozzarella threads, which are tied into small bags and stored in brine. The flavour of burrata is much creamier and slightly sweet compared to mozzarella or fior di latte.

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Delicious to spread: The Stracciatella

stracciatella fresh cheese from mozzarella — **Cream cheese from Bella Italia: Ever tried stracciatella?**
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Stracciatella cream cheese is a by-product of burrata production. In the 20th century, filled mozzarella was initially only affordable for wealthy households. Farmers therefore took the leftovers of the burrata filling (the kneaded "filata" pieces of dough) and mixed them with cream. The result was a creamy spreadable cheese, stracciatella or stracciata.

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Compared to mozzarella, stracciatella contains more liquid and is therefore softer. The special feature of stracciatella di bufala is the spun layers that lie on top of each other and draw threads. The taste is sweet and sour with a slight milk aroma.