Cheese is such a staple for summer burgers, salads and appetizers, and is always good for a little bite of pleasure during the day. Mozzarella is likely the most popular cheese choice in your family, since it’s good for pizzas, lasagnas and comes in cheese string form. But just like other everyday, typical pantry foods, mozzarella cheese comes in different varieties and forms that have different flavours and textures. So here’s a rundown of three different types of mozzarella cheese, buffalo mozzarella, burrata and bocconcini, that will elevate your pizza game.
While mozzarella is typically made of cow’s milk, it was traditionally made with water buffalo milk. Milk from these animals give the cheese a stronger, tangier and almost sour taste compared to the milder and sweeter flavour of the mainstream favourite. Some buffalo mozzarellas on the market are made with a mix of cow and buffalo milk, but if you’d like a more authentic version of buffalo mozzarella, look for labels that say Mozzarella di Bufala Campana. These products are protected under the European Union’s Protected Designation of Origin and Protected Geographical Indication schemes, meaning they are made with traditional recipes. Buffalo mozzarella works well with traditional lasagnas, pastas, salads, and of course, tomatoes and basil.
Burrata, Italian for “buttery”, is cheese from the Apulia region of Italy and is made of mozzarella, cream and curd. The shell is a curd made of cow or buffalo milk mozzarella, while the inside is filled with a soft doughy mixture of curd and fresh cream. Traditionally, it is wrapped and sold in a green asphodel leaf, as the colour of the leaf will indicate the freshness of the cheese. A soft cheese, it has a buttery and milky flavour with a creamy texture. It’s best when eaten 48 hours after it’s made. Burrata works well with salads, prosciutto and fresh tomatoes.
With a name that means “little bites” or “small mouthfuls”, this cheese originated in Naples and was made with water buffalo milk. Semi-soft and rind-less, this cheese is now made with a mixture of both buffalo and cow milk and as with most things, best eaten fresh. With a creamy and elastic texture and a flavour that is buttery, mild and sweet, this cheese works best with salads, wrapped in prosciutto or pizza and vegetable dishes. Bocconcini also goes well with white wines.