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Burrata Cheese vs Mozzarella Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Mozzarella Cheese uses milk that is cow's and is typically pasteurized during processing.

Composition and Texture

Burrata Cheese's composition reveals that it has a fat content of 60% fat in dry matter . The texture is described as soft, creamy. Similarly, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

Flavor and Aroma

Burrata Cheese's flavor profile is characterized by a general flavor of mild, lactic and notes of creamy, rich, delicate; best enjoyed fresh. The aroma is not specified.. Similarly, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

Appearance and Aging

Burrata Cheese's appearance can be described by its color, which is not specified, and it is available in pouch-shaped, wrapped. This variety is aged within 48 hours. Similarly, Mozzarella Cheese features a color that is white, comes in balls, blocks, shredded, and has an aging period of eaten fresh.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Burrata Cheese Mozzarella Cheese
Country of Origin Italy Italy
Specific Origin Andria, Apulia
Milk Type Cow's Milk Cow's
Milk Treatment Fresh, Raw Pasteurized
Fat Content 60% fat in dry matter Varies
Moisture Content High
Rind Thin None
Texture Soft, creamy Soft, creamy
Flavor Mild, lactic Mild, milky
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors White
Forms Pouch-shaped, wrapped Balls, blocks, shredded
Age Within 48 hours Eaten fresh
Rennet Type Calf's or microbial rennet