Stretchy, milky, gloriously simple: Italy’s pasta filata cheeses—think mozzarella and burrata—are proof that minimal ingredients can taste like summer holidays. Here’s how they’re made, how they differ, and the best ways to serve them (with a little TarCasso-style EVOO love).
Key Points
- Pasta filata = curd heated and stretched into silky strands; the technique behind mozzarella, burrata, scamorza, provola, caciocavallo, and provolone.
- Mozzarella: springy, elastic, clean and milky. Made from cow’s milk (fior di latte) or water buffalo milk (Mozzarella di Bufala Campana DOP).
- Burrata: a mozzarella pouch filled with stracciatella (shreds of mozzarella + cream). Origin: Puglia; protected as Burrata di Andria IGP.
- Serve fresh and not too cold. Pair with ripe tomatoes, seasonal fruit, good bread, and a confident drizzle of extra virgin olive oil.
- Don’t drown them in the fridge or under strong flavors. Let the dairy sing; let the olive oil dance.
A Short Love Story
Walk into an Italian caseificio at 7 a.m. and you’ll see cheesemakers pulling hot curds like satin ribbons. The verb mozzare means “to cut off,” and that’s exactly what they do—pinch and cut glossy white balls that squeak gently when you press them. If mozzarella is the everyday charmer, burrata is the friend who shows up with dessert and a smile: same outer grace, hidden heart of cream.
What Is Pasta Filata?
Literally “spun” or “stretched pasta,” pasta filata describes a technique, not a single cheese.
How it works (the 5-step magic):
- Curdling: Milk + cultures + rennet form a soft curd.
- Cutting & Acidity: Curds are cut and rested until they reach the right acidity (so they’ll stretch).
- Hot Bath: Curds are plunged into hot water or whey.
- Stretch & Fold: The curd is pulled and folded repeatedly until shiny and elastic.
- Shape & Set: Balls are pinched off (mozzate), cooled, and stored in brine or whey.
Mozzarella vs. Burrata (Know Your Bliss)
| Feature | Mozzarella (Fior di Latte / Bufala) | Burrata (di Andria IGP) |
|---|---|---|
| Milk | Cow (fior di latte) or water buffalo (bufala) | Typically cow’s milk |
| Texture | Elastic, springy, sliceable | Soft pouch outside; liquid, creamy center |
| Flavor | Clean, lactic; bufala is richer, tangier | Buttery, decadent, gently lactic |
| Best For | Caprese, pizza (drained), panini, baked dishes | Center stage on a plate; add after baking to pizzas |
| Shelf Life | A few days at peak | Best within 24–48 hours |
| Provenance | Campania (for Bufala DOP), made widely | Puglia (Andria, Altamura, etc.) |
Quick tip: If mozzarella is the classic white T-shirt, burrata is the silk blouse—both essential, different moods.
How They’re Made (Zoom-In)
- Mozzarella: After stretching, cheesemakers pinch off balls (or braids) and drop them into cool whey/brine. Mozzarella di Bufala Campana DOP uses water buffalo milk and specific methods/territories.
- Burrata: First, make stracciatella by shredding fresh mozzarella and folding it into rich cream. Then craft a thin mozzarella “leaf,” form a pouch, spoon in stracciatella, and tie it off. That’s the gooey surprise you slice into.
Buying & Storing (Avoid the Sad Ball Syndrome)
- Buy fresh and locally when you can. Good mozzarella or burrata should smell like warm milk and a little sweet whey.
- Liquid matters: Choose tubs with whey/brine. Vacuum-packed can be fine, but the milky bath keeps texture happy.
- Fridge? Yes (we’re modern), but serve at room temp: take it out 30–45 minutes before eating.
- Never freeze. Trust us.
- Use fast: Burrata within 24–48 hours; mozzarella within a few days.
Serving Like an Italian (and a Little TarCasso)
The Golden Rule: Less is more. Let temperature, texture, and a fragrant extra virgin olive oil do the heavy lifting.
Easy Combos
- Mozzarella Caprese: Summer tomatoes, basil, flaky salt, EVOO. (Add a whisper of aged balsamic if you must; purists won’t call the police.)
- Burrata with Fruit: Figs or peaches, toasted pistachios, mint, EVOO, a dot of honey or lemon zest.
- Grilled Veg + Mozzarella: Zucchini, eggplant, roasted peppers, capers, and… EVOO.
- Prosciutto & Burrata: Paper-thin slices, warm bread, arugula, black pepper, EVOO.
On Pizza
- Mozzarella: Slice and drain first so your pizza doesn’t turn into a slip-n-slide.
- Burrata: Add after baking; let residual heat kiss it gently.
Wine & Drink Pairings
- Whites: Fiano, Falanghina, Vermentino, Gavi
- Sparkling: Franciacorta, Prosecco
- Light reds, slightly chilled: Frappato, Bardolino
- Zero-proof: citrus spritzers, iced herbal infusions, or tomato water with basil.
Three Five-Minute Plates
- Caprese 2.0: Mozzarella di bufala + yellow cherry tomatoes + basil + lemon zest + EVOO.
- Burrata al Sud: Burrata + grilled peaches + crushed pistachios + mint + EVOO + a pinch of sea salt.
- Pane & Mozza: Warm ciabatta + torn mozzarella + anchovies + oregano + EVOO (hello, Mediterranean umami).
Culture Corner
Mozzarella and burrata are not just ingredients; they’re a rhythm of life. Morning production, lunchtime markets, seaside evenings in Puglia with a ball of burrata and sun-warmed tomatoes—this is everyday poetry. Respect the craft, learn the seasons, and you’ll taste why Italians smile when you say “mozzarella.”
Do/Don’t Cheat Sheet
Do
- Serve at room temp
- Use excellent extra virgin olive oil (the peppery kind makes the dairy pop)
- Keep flavors simple and seasonal
Don’t
- Slice burrata like a loaf (cut a cross and let it flow)
- Smother with heavy sauces
- Leave it in the fridge until the moment you eat
Actionable Insight (TarCasso Touch)
Want that restaurant-level finish at home? Plate simply, then add a confident, slow drizzle of high-polyphenol EVOO right before serving. It lifts the sweetness of the milk and adds a peppery finish that makes flavors snap into focus.
Call to Engage
Got a favorite mozz or burrata ritual? Tag us with your plate (@TarCasso) and tell us which EVOO you used. Extra points for market-day stories and nonna-approved tips.
