All Comparisons

Mozzarella Cheese vs Burrata Cheese

Mozzarella Cheese

Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.

Burrata Cheese

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Burrata Cheese is made with cow milk that is typically raw.

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Burrata Cheese has a mild, lactic flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Burrata Cheese comes in pouch-shaped, wrapped and has an aging period of within 48 hours .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Burrata Cheese's rind is described as thin .

Mozzarella Cheese Burrata Cheese
Country of Origin Italy Italy
Specific Origin Andria, Apulia
Milk Type Cow's Cow's Milk
Milk Treatment Pasteurized Fresh, Raw
Fat Content Varies 60% fat in dry matter
Moisture Content High
Rind None Thin
Texture Soft, creamy Soft, creamy
Flavor Mild, milky Mild, lactic
Aroma Mild
Colors White
Forms Balls, blocks, shredded Pouch-shaped, wrapped
Age Eaten fresh Within 48 hours
Rennet Type Calf's or microbial rennet
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