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The burrata has become, in a few years, the trendy who made (a little) shadow to his big sister, the mozzarella. The latter is a big favorite of consumers. We find it in many light recipes or gourmet.

Mozzarella health virtues are even praised by nutrition specialists which recommend this lighter cheese. We find any many references in stores, with great variations in the quality And therefore, in flavors.

The buffalo mozzarella has the reputation more prestigiousrightly so. Nevertheless, because of its appearance in particular, and certain characteristics, we would tend to confuse with burrata. If the two cheeses are probably similarly deliciousof the notable differences existent.

An a bowl of buffalo

The buffalo mozzarella or, more precisely, of Bufala Campanais a product that stands out from the other productions of this cheese. She has a AOP (Protected Origin Appellation) which guarantees the traditional know-how necessary for its development. As its name suggests, it is prepared from buffalo milk.

The yield is much less important than that of cow’s dairy production. This explains the Rarerity of raw materialand therefore the higher cost of this exceptional mozzarella. In terms of texture, the product is an irresistible, almost melting fluff.

The dough of the buffalo mozzarella is always juicy and generous. It is well rounded with a barely visible closure in the shape of a slit, as shown in the chief Julien Serri On Instagram. It is natural, in salads in particular that we will benefit from the best of its quality.

An ultra-glued burrata

Unlike mozzarella, burrata presents itself under the form of a small scholarship (evoking a chaplain). The closure is on the top of the cheese. Traditionally produced with buffalo milk also, burrata is today essentially based on cow’s milk pour reduce costs manufacturing.

Unlike mozzarella which has uniform flesh, burrata is a mozzarella envelope which contains a mélange stretched cream and curds, the lossella. Ce creamy and ultra-foundant heart Makes all the delicacy of the burrata.

Fresh and generousthe burrata is revealed when it is opened, ensuring in addition a visual impact not negligible. Like a Mozzarella Di Bufala, it is recommended to taste this fresh cheese. For a job on pizzas for example, it is at the last moment that the burrata is placed in the center.

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Kitchen editor

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