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Renditions of Mozzarella: Cow’s Milk, Burrata, and Bufala

Mozzarella exists in various forms, each with a distinct flavor and texture profile. Three notable varieties are cow's milk Mozzarella, Burrata, and Mozzarella di Bufala.

Cow's milk Mozzarella is the most common – a snow-white sphere with a smooth, firm surface that gives way to an enticing, springy consistency. It is mild, tender, and slightly tangy, making it a versatile choice for cooking, pizza, and lasagna.

Burrata, a special variant of Mozzarella, takes its uniqueness from its dual-textured nature. The outer shell is firmer Mozzarella, while inside is a luscious mix of cream and shredded Mozzarella. The result is an exquisite burst of fresh, buttery flavor when cut open. Burrata's rich, decadent taste and texture makes it a star in simple dishes, where its attributes can truly shine, such as in caprese salads or on freshly toasted bread.

Mozzarella di Bufala, made from the milk of water buffaloes, is a staple of Southern Italy. A moist, glossy ball, showcasing a delicate, ivory hue and a lacey texture that whispers of the succulent goodness within. Slightly more gamey in flavor, this is a cheese for savoring.

Mozzarella di Bufala, Burrata, Cow's Milk Mozzarella (L to R)

All three are rooted in the same Mozzarella tradition, yet each brings a different dimension to the table. Cow's milk Mozzarella offers versatility; Burrata provides a luxurious experience; and Mozzarella di Bufala delivers a touch of gourmet sophistication. The choice ultimately depends on the gastronomic journey you wish to undertake. (And if you can’t decide, serve all three side-by-side!)

(Try them all during MozzarellaFest.)