They are white, creamy and an indispensable part of an Italian buffet: mozzarella and its relatives turn every tomato into a delicacy. But what are the similarities and differences between mozzarella and co.? The following article shows when you can swap out which cheese and what the snowfall has to do with burrata!
Mozzarella, Burrata And Scamorza: Similarities
The 3 cheese variations are so-called scalded cheeses. Cheese curd is left to stand in whey and then scalded with water at a temperature of up to 80 °C. During processing, the cheese finally pulls out threads – hence the name Filata, in English: threads. Frequent kneading and pulling then brings the cheese into the desired shape. Only further processing by smoking, packaging, or storing in brine creates the differences between mozzarella, burrata, and co.
In addition to the production method, one of the most important similarities is certainly the origin: all 3 types of cheese have their origin in the southern regions of Italy. It was the hot weather there that made filata cheese discoverable!
Mozzarella
You probably know the classic in the cow’s milk version. However, the original variant consists of buffalo milk. Stored in a cool place in brine, it will keep for up to 20 days. For even longer shelf life, the mozzarella can be frozen. The spherical cheese consists of a homogeneous mass and is soft and juicy. The differences in the taste of buffalo and cow’s milk are very striking, so buffalo mozzarella is less suitable for gratinating, but should always be one of the main flavors of a dish.
Tip: Would you like to keep your mozzarella longer? No problem! You can easily freeze mozzarella.
Burrata
You owe this treat to a snowstorm! In 1956, the milk in Andria could not be transported away due to heavy snowfall. To preserve the cream, it was therefore packed in mozzarella bags – burrata came out! The cream inside provides the characteristic liquid core. However, burrata has a shorter shelf life and should therefore be consumed quickly.
Tip: Would you like a delicious burrata recipe? Try our fresh mango salad with creamy burrata and cherries.
Scamorza
The pear-shaped cheese is rarely sold floating in brine, unlike its creamy competitors. In the supermarket, you will usually find it dried or smoked. By maturing in small bags, it gets the characteristic shape of a pear, and smoking gives it a dark outer skin. Even unsmoked, it stands out visually with a slightly brownish tone of mozzarella and burrata. Unlike the other Filata varieties, Scamorza is very firm in consistency – almost rubbery. If you want to buy the cheese in advance, it is better to use the smoked version. It lasts significantly longer.
Already knew?
Despite its firmness, it is also referred to as cream cheese.
Tip: Scamorza tastes delicious on bread as well as fried or grilled.
Use commonalities
You can use all 3 variants as a topping for pizza or as an ingredient in a salad. If you want to serve Caprese or gratinate something, you should primarily use sliceable Scamorza or Mozzarella. The creamy, mild taste of burrata and mozzarella needs strong opponents when used.
Eat properly!
What Mozzarella and Scamorza have in common is primarily the way they are eaten. You can simply bite into both or spread them decoratively on bread, buffets, and pizza. Burrata, on the other hand, is liquid on the inside. Therefore, you should enjoy it with the right technique: bite-suck-chew, similar to pinching a veal sausage, otherwise, there will be a mishap at the table.
You now know all about the similarities and differences between mozzarella, burrata, and scamorza. So how about a delicious recipe? Our sweet potato casserole with tomato and mozzarella is perfect!
Facebook Comments