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19 September 2023

Creamy pleasures: the art of Mozzarella and Burrata making in Italy

In the sun-drenched landscapes of Italy, where the rolling hills meet the clear blue skies, and the air is redolent with the promise of culinary delight, lie two beloved treasures: Mozzarella and Burrata. These cheese varieties have long held a special place in the hearts and plates of Italians, and their story is an integral part of the country’s rich cheesemaking heritage. Join us as we delve into the captivating history of Mozzarella, explore the nuances that distinguish it from Burrata, pay homage to the luscious Buffalo Mozzarella, and sprinkle some fun facts to tantalize your taste buds.

The History of Mozzarella and Burrata in Italy

The story of Mozzarella and Burrata cheese is a tale woven into the fabric of Italian culinary heritage, dating back to the Middle Ages in southern Italy. It was during this time that cheesemakers stumbled upon a clever technique to salvage milk nearing spoilage. By heating a small amount of rennet to high temperatures, they created long, pliable strands reminiscent of fine threads. These strands, known as “mozzati”, or “cut”, were deftly molded into the distinctive ovoid shapes that we now associate with Mozzarella.

Burrata has an equally captivating origin story. In 1956, Lorenzo Bianchino, working at a masseria near Castel del Monte, faced the challenge of preserving dairy products during a heavy snowfall. In a stroke of brilliance, he fashioned a protective casing from Mozzarella paste to cocoon the delicate combination of frayed Mozzarella and rich cow’s cream, shielding it from the cold. This ingenious creation gave rise to the renowned Burrata di Andria, a cheese as unique as its birth, intertwined with the essence of Italian cheesemaking.

Taste the Italian cheese excellence, try out our diverse range of cheese products, each bearing the mark of traditional craftsmanship.

The Difference Between Mozzarella and Burrata

While Mozzarella and Burrata may appear similar at first glance, their differences become apparent upon closer inspection. Mozzarella boasts a smooth, elastic texture and a gently salty, mild flavor. Its versatility shines in various Italian dishes, from the melted gooey perfection it adds to pizza to its role in crafting the classic Caprese salad. But Mozzarella’s culinary journey doesn’t stop there: it is the key player in countless baked pasta recipes, such as lasagna.

Burrata, on the other hand, is the epitome of indulgence. Cloaked in a delicate, pouch-like shell, it cradles a luxurious, creamy core that spills forth with a sumptuous, buttery essence. Its flavor is a delicate yet irresistible symphony, making it a true delicacy. Often savored alongside plump tomatoes, fragrant basil, and a drizzle of olive oil, Burrata’s creamy allure elevates dishes to new heights. It’s also a superb partner for prosciutto and arugula in salads, adding a velvety contrast to their textures. It can also be paired with fresh fruits like figs and peaches for a sweet and savory dessert.

Immerse yourself in the creamy elegance of our very own Burrata and discover why they’ve been cherished for generations.


Special Mention: Buffalo Mozzarella

No journey through the world of Mozzarella would be complete without a nod to the exceptional Buffalo Mozzarella, known as Mozzarella di Bufala Campana. This cheese is an embodiment of Italian craftsmanship, exclusively made from the milk of water buffaloes. Predominantly produced in the regions of Campania and Lazio, it holds the prestigious PDO (Protected Designation of Origin) status, a testament to its unparalleled quality.

Buffalo Mozzarella presents an enticing flavor profile, characterized by its creamy texture, which delicately unfurls a subtle tanginess on the palate. While this cheese is a delight on its own, drizzled with a mere drop of extra virgin olive oil, its true charm blossoms in harmonious pairings. One such culinary embrace marries the lush creaminess of Buffalo Mozzarella with the salty richness of prosciutto, resulting in a divine interplay of textures and flavors that captivates the senses.

For an authentic taste of Italy’s Mozzarella di Bufala DOP, explore Casa Rinaldi’s Buffalo Mozzarella, where you can experience the exceptional flavor and quality of this treasured cheese, perfectly crafted to elevate your culinary creations.


Fun Facts About Mozzarella

As our journey into the realm of Mozzarella unfolds, it’s time to uncover some captivating and diverse fun facts that contribute to its global appeal:

  • The art of stretching: traditional Mozzarella-making involves the “pasta filata” technique, where the curd is heated in hot whey or water and then stretched and kneaded to develop its signature texture. Other members of the “pasta filata” cheese family include Provolone, Caciocavallo, and Scamorza.
  • World’s longest mozzarella: In 2010, in the picturesque landscapes of Irpinia, a continuous mozzarella braid, measuring a staggering 106,16 meters was crafted, earning the prestigious title of “largest mozzarella in the world” as certified by the discerning judges of the “Guinness World Records.”
  • Best served at Room Temperature: In Italy, it is a well-held belief that Mozzarella should never be served cold, straight from the fridge. Instead, this cheese is best enjoyed at room temperature. Allowing it to warm up slightly enhances its creamy texture and rich flavor, making every bite a delightful experience for the taste buds. So, next time you indulge in Mozzarella, remember to let it sit out for a while before savoring its deliciousness.


In closing, Mozzarella and Burrata are testament to the Italian dedication to culinary excellence. These cheeses not only reflect the nation’s rich cheesemaking heritage but also continue to inspire chefs and food enthusiasts worldwide with their timeless allure. Whether enjoyed on a Margherita pizza or savored on its own, Mozzarella and Burrata are a taste of Italy’s creamy pleasures that deserve celebration.