April 06 2021

Mozzarella or Burrata?

Italian delights known for their tender mildness, mozzarella and burrata are two fresh cheeses made with cow milk or (less commonly) buffalo milk. With fans all over the world, they please the palates of fine gastronomes and foodies alike!


Traditionally from Campania, mozzarella is available in two versions: fior di latte and mozzarella di buffala. Made from cow milk, mozzarella is also called fior di latte (“milk's flower”) when produced the artisanal way. To make this soft and velvety stretched curd cheese, milk is curdled by adding lactic ferments and rennet. Once the curd is ready, it is kneaded in hot water to fold it, stretch it and shape it into the appealing smooth balls characteristic of mozzarella. Delicious fresh, in a salad, with tomatoes, basil, and a drizzle of Intense extra virgin olive* and Divine balsamic vinegar,* or hot and melty as a pizza or bruschetta topping, it can be served a myriad of ways!

What can we say about mozzarella di buffala? Prepared following the same method as fior di latte except with buffalo milk from Campania, there is nothing quite like mozzarella di buffala Campana! More flavourful and less common than the cow milk version, it is certified DOP (Denominazione D’Origine Protetta). Divine served simply over tomato and basil with a drizzle of Moderate extra virgin olive oil* and a sprinkle of fleur de sel,* it should be enjoyed fresh.

Dating back to the 12th century, mozzarella is believed to have been created by a monk who accidentally dropped curdled milk into water. A delectable mistake that has been enchanting taste buds for 1,000 years!


In 1956, in the Puglian town of Andria, Lorenzo Bianchino, an artisan farmer who didn’t want the previous day’s unsold mozzarella to go to waste, had the idea to fill it with cream. That is how burrata was born!

Crafted with stretched curd mozzarella, burrata should be eaten fresh. It is a round cheese, with a silky outer layer and a core made of stretched curd and cream. With a delicate, luscious taste and a velvety texture, it is a wonderfully creamy cheese.

This melt-in-your-mouth delight is the perfect companion to arugula and dried tomato salad, a bit of raw ham or a slice of fresh bread, drizzled with a little Intense extra virgin olive oil* and Divine balsamic vinegar* and sprinkled with a hint of fleur de sel.*

A little tip from Favuzzi

Mozzarella and burrata have a very delicate, subtle taste. If served with balsamic vinegar, which has a robust taste, we recommend using our Intense extra virgin olive oil, which pairs well with bold flavours. However, if they are not served vinegar, we recommend our Moderate olive oil instead.

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