Summer is approaching, bringing with it the season of stone fruits, melons, summer squash, heirloom tomatoes, and more - all perfect for a light and fresh seasonal caprese salad. Many believe that the caprese salad is restricted to tomatoes and mozzarella only, but a uniquely seasonal caprese salad is one of the biggest joys of the summertime. Fresh mozzarella is a classic, but what about other fresh cheeses? What's the difference between mozzarella and burrata anyway? Let's break it down:
Mozzarella is a stretched-curd, or pasta filata-style cheese that originated in Southern Italy. Rather than cutting the curd into small pieces and pressing them into a mold, large pieces of curd are submerged in hot water to make them pliable, then stretched and rolled into itself to form the signature ball shape. The balls are pinched off (the word mozzarella comes from the verb mozzare, meaning "to pinch") and held in cold water to set the shape. Mozzarella made with cow's milk if typically known as fiordilatte, or "flower of milk" due to its fresh, sweet flavor.
Mozzarella di Bufala is a PDO product from the region of Campania in Italy. It is made from the milk of the water buffalo, which contains much higher levels of butterfat than standard cow's milk. The buffalo's milk gives Mozzarella di Bufala a creamy, tangy flavor and a rich, luscious texture. If you like fresh mozzarella, this is a must-try!
Stracciatella is made by shredding mozzarella curd and mixing it with heavy cream. The name refers to the "little rags" that the shreds resemble.
Burrata is made by stretching mozzarella curd and filling it with stracciatella, and sealing it at the top to create a decadent, creamy treat. Burrata means "buttered," referring to the rich flavor profile as a result of the addition of the heavy cream.
Quesillo is a stretched-curd cheese from Mexico, very similar to mozzarella, but instead of a homogenous texture through, the curd is stretched into one thin strand and rolled onto itself until it looks almost like a delicious ball of yarn. You can substitute Quesillo (also known as Queso Oaxaca) for any recipe that calls for fresh or low-moisture mozzarella.
One of our favorite dishes in the Formaticum test kitchen is a stone fruit caprese, with grilled ripe peaches or nectarines, topped with torn burrata, fresh basil, and a drizzle of good extra virgin olive oil. Do you have a favorite way to eat fresh cheese during the summertime? Email us at hello@formaticum.com to let us know, and we might feature it in a future blog post or social media post!
Fresh cheeses like mozzarella have high moisture content and should be consumed within a few days of purchase for the best possible flavor and texture. Formaticum Reusable Cheese Storage Sheets can extend the life of your cheese by an extra few days, and provide a leakproof solution for cheese storage if you're unable to store these cheeses in their original liquid or packaging.
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