Mozzarella, Burrata or Buffalo Mozzarella? The Complete Guide

Mozzarella, Burrata, Buffalo Mozzarella: three names, three cheeses that are often confused. Yet the differences could hardly be greater. Anyone working in the restaurant industry or simply loving Italian cuisine should know these differences. LAPA, as a wholesale supplier of Italian food products, delivers fresh cheese specialties to the Zurich gastronomy scene every day and knows exactly what matters. In this guide, we explain everything you need to know about these three cheeses.

What distinguishes these three Italian cheeses?

All three belong to the pasta filata family, also known as stretched-curd cheeses. Despite this, they differ fundamentally in milk type, origin, texture and use. Mozzarella (Fior di Latte) is made from cow's milk, Buffalo Mozzarella from water buffalo milk and Burrata is a filled fresh cheese with a creamy core. LAPA carries all three varieties in premium quality and delivers them directly from Italy to restaurants and specialty food shops in the Zurich region.

Mozzarella (Fior di Latte) - The Classic

Fior di Latte, literally the flower of the milk, is the classic mozzarella made from cow's milk. It is widespread throughout Italy and forms the base of countless dishes. Its mild flavor and firm, elastic texture make it the most versatile of the three cheeses. At LAPA, Fior di Latte is among the most ordered products from our assortment of over 3000+ products.

Production using the pasta filata method

The pasta filata method is the heart of mozzarella production. Fresh cow's milk is curdled with rennet and the resulting curd is then immersed in hot water. Through kneading and stretching, the typical elastic, fibrous structure is created. The name mozzarella comes from the Italian verb mozzare, meaning to tear off: the finished balls are torn by hand from the mass. This traditional process makes the difference compared to industrial production.

When to use Mozzarella?

Fior di Latte is the ideal cheese for hot dishes. On pizza, it melts evenly and forms the perfect cheese layer. In baked dishes and gratins, it provides the desired stretchy quality. In panini and warm sandwiches, it is also the first choice. For cold dishes like caprese, we recommend Buffalo Mozzarella or Burrata instead. Many chefs in the Zurich gastronomy scene order from LAPA both Fior di Latte for hot cooking and Burrata for cold starters.

Buffalo Mozzarella (Mozzarella di Bufala Campana DOP)

Buffalo Mozzarella is the most refined variant of the mozzarella family. Made from the milk of water buffalo that have been kept in Southern Italy for centuries, it clearly surpasses classic Fior di Latte in depth of flavor and creaminess. The DOP seal guarantees the highest quality and regional origin. LAPA sources Buffalo Mozzarella directly from certified producers in Campania and delivers it to Switzerland within 24-48 hours.

Why buffalo milk makes the difference

Buffalo milk contains almost twice as much fat as cow's milk and is richer in proteins and minerals. The result is a cheese with a more intense, slightly tangy flavor and a distinctly softer, creamier texture. The color is porcelain white, not yellowish like cow's milk mozzarella. When cut, a slightly milky liquid emerges, a sign of absolute freshness. The fat content is approximately 52 percent, which explains the rich taste.

The DOP seal explained

DOP stands for Denominazione di Origine Protetta, meaning Protected Designation of Origin. Only buffalo mozzarella from the defined regions of Campania, Lazio and parts of Apulia may carry this seal. Production is subject to strict regulations: from buffalo keeping to milk processing to packaging. Anyone wishing to serve authentic Mozzarella di Bufala Campana DOP should look for this seal. LAPA guarantees the authenticity of all DOP products in its assortment.

Burrata - The Creamy Surprise from Apulia

Burrata is the newest star among Italian fresh cheeses and has undertaken a triumphant march through European gastronomy in recent years. From the outside, it looks like a large mozzarella ball, but when cut open, it reveals its secret: a creamy, fluid core of stracciatella. The name comes from burro, the Italian word for butter, and perfectly describes the buttery consistency. The demand for Burrata at LAPA has grown significantly in recent years.

What is Stracciatella (the filling)?

Stracciatella, the filling of the burrata, consists of finely shredded mozzarella strands mixed with fresh cream. The result is an incredibly creamy, almost liquid mass with a fat content of up to 60 percent. The name stracciatella comes from stracciare, meaning to tear, and refers to the torn cheese strands. By the way: stracciatella is also sold separately and works excellently as a topping for pasta or bruschetta.

Shelf life and proper storage

The history of Burrata begins in the 1950s in Apulia. Cheese maker Lorenzo Bianchino reportedly invented it during a snowstorm when the milk could not be transported. He filled leftover mozzarella remnants with cream and thus created a new product. It is precisely this freshness that makes Burrata delicate. It should be consumed within one to two days of production. At LAPA, the delivery chain with refrigerated transport ensures that the Burrata arrives in optimal condition at the customers. Always store Burrata in the refrigerator at two to four degrees and take it out 30 minutes before serving.

Comparison table: which cheese for which dish?

The following table summarizes the key differences between Mozzarella, Buffalo Mozzarella and Burrata. It helps in deciding which cheese is best suited for each dish.

Pro tip: many top restaurants rely on a combination. Fior di Latte for pizza, Buffalo Mozzarella for the caprese salad and Burrata as a starter with tomatoes and basil. LAPA delivers all three varieties fresh from Italy and is happy to advise on the selection.

Recognizing quality: tips from the professional

High-quality mozzarella products can be recognized by several features. First: the surface should be smooth and glossy, not dry or cracked. Second: when cut, Buffalo Mozzarella and Burrata should release liquid. Third: the smell must be fresh and slightly tangy, never bitter or pungent. Fourth: the texture should be elastic. If the cheese crumbles, it is no longer fresh.

• Color: Fior di Latte is slightly yellowish, Buffalo Mozzarella porcelain white
• Liquid: good mozzarella floats in its own whey
• Temperature: always transport and store refrigerated at two to four degrees
• Origin: look for the DOP seal on Buffalo Mozzarella
• Shelf life: better to order more frequently and fresher than to store large quantities

LAPA works only with selected producers who meet the highest quality standards. This way we can guarantee that every delivery meets expectations. Our assortment of over 3000+ products includes the finest Italian cheese specialties.

LAPA: your supplier for Italian cheese specialties

As the leading wholesale supplier of Italian food products in the Zurich region, LAPA is your reliable partner for premium cheese. We supply restaurants, hotels and specialty food shops with fresh Burrata, Buffalo Mozzarella and Fior di Latte directly from Italy. Our supply chain guarantees maximum freshness: from the cheese dairy in Italy to your restaurant, only 24-48 hours pass.

• Direct relationships with DOP-certified producers in Campania and Apulia
• Refrigerated transport from source to delivery
• Multiple weekly deliveries for optimal freshness
• Personal consultation from our expert team
• Over 3000+ products in our assortment for Italian cuisine

As a wholesale supplier, we deliver fresh Burrata and Buffalo Mozzarella directly from Italy to restaurants in the Zurich region, multiple times per week. Contact LAPA today and discover the difference that real Italian quality makes in your kitchen.