Mozzarella, Burrata or Buffalo Mozzarella? The Complete Guide

You are about to slice into a mozzarella in front of your guests. The knife sinks in, the heart of the cheese opens – and what happens next defines the entire experience. A fragrant, milky liquid flows out, or a dense, forgettable mass? Mozzarella, Burrata and Buffalo Mozzarella: three names too often confused, three cheeses that can turn an ordinary dish into an unforgettable moment. LAPA delivers them fresh daily to the finest restaurants across Switzerland, and we know exactly what makes the difference. Discover it in this guide.

What sets these three Italian cheeses apart?

All three belong to the pasta filata family – stretched-curd cheeses. But that is where the similarity ends. The milk differs, the origin differs, the texture differs, and the experience on the palate is worlds apart. Mozzarella (Fior di Latte) is made from cow’s milk, Buffalo Mozzarella from water buffalo milk, and Burrata conceals a creamy stracciatella core. LAPA carries all three in premium quality, delivered directly from Italy to restaurants and specialty food shops across Switzerland.

Mozzarella Fior di Latte – The Timeless Classic

Fior di Latte – literally, the flower of the milk. It is the classic mozzarella, made from cow’s milk, found across all of Italy and forming the foundation of countless dishes. Its mild flavour and firm, elastic texture make it the most versatile of the three. At LAPA, Fior di Latte ranks among the most ordered products in our catalogue of over 2,000 items.

The pasta filata method: where the magic begins

The pasta filata method is the heart of mozzarella production. Fresh cow’s milk is curdled with rennet, and the resulting curd is plunged into scalding water. Through kneading and stretching, the characteristic elastic, fibrous structure emerges. The name itself – mozzarella – comes from the Italian verb mozzare, to tear off: each ball is separated by hand from the mass. This artisanal process is what no industrial method can replicate.

When to use Mozzarella?

Fior di Latte is the ideal cheese for hot dishes. On pizza, it melts evenly, creating that perfect stretchy layer. In gratins and baked dishes, it delivers the pull and elasticity every chef desires. In panini and warm sandwiches, it is the undisputed first choice. For cold dishes such as caprese, Buffalo Mozzarella or Burrata take centre stage. Many chefs across Switzerland order both from LAPA: Fior di Latte for the hot kitchen, Burrata for cold starters.

Mozzarella di Bufala Campana DOP – The Premium Choice

Buffalo Mozzarella is the noblest member of the mozzarella family. Crafted from the milk of water buffalo raised in Southern Italy for centuries, it surpasses classic Fior di Latte in depth of flavour and creaminess. The DOP seal guarantees the highest quality and certified regional origin. LAPA sources Buffalo Mozzarella directly from certified producers in Campania and delivers it to Switzerland within 24–48 hours.

Why buffalo milk changes everything

Buffalo milk contains nearly twice the fat of cow’s milk and is richer in proteins and minerals. The result is a cheese with a more intense, slightly tangy flavour and a distinctly softer, creamier texture. The colour is porcelain white, not yellowish like cow’s milk mozzarella. When sliced, a slightly milky liquid flows out – the unmistakable sign of absolute freshness. The fat content reaches approximately 52%, which explains that luxurious richness on the palate.

The DOP seal explained

DOP stands for Denominazione di Origine Protetta – Protected Designation of Origin. Only buffalo mozzarella from the defined regions of Campania, Lazio and parts of Apulia may carry this seal. Production is governed by strict regulations: from buffalo husbandry to milk processing to packaging. To serve authentic Mozzarella di Bufala Campana DOP, look for this seal. LAPA guarantees the authenticity of every DOP product in its assortment.

Burrata – The Creamy Revelation from Apulia

Burrata is the brightest star among Italian fresh cheeses, and it has swept through European gastronomy in recent years. From the outside, it resembles a large mozzarella ball. But when the knife opens it, the secret is revealed: a creamy, fluid core of stracciatella that pools across the plate. The name comes from burro – butter – and perfectly captures that luxurious, buttery consistency. Demand for Burrata from LAPA clients has grown year after year.

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%. The name comes from stracciare – to tear – referring to the hand-torn cheese strands. Worth noting: stracciatella is also available on its own and makes an extraordinary topping for pasta or bruschetta.

Shelf life and proper storage

The story of Burrata begins in 1950s 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 a new delicacy was born. It is precisely this freshness that makes Burrata so delicate: it should be consumed within one to two days of production. At LAPA, the refrigerated supply chain from producer to delivery ensures your Burrata arrives in perfect condition. Always store at 2–4°C and remove 30 minutes before serving.

Comparison table: which cheese for which dish?

The following table summarises the key differences between Mozzarella, Buffalo Mozzarella and Burrata – a quick reference to help you choose the right cheese for every dish.

Pro tip: the best restaurants use all three. Fior di Latte for pizza, Buffalo Mozzarella for caprese, and Burrata as a starter with tomatoes and basil. LAPA delivers all three fresh from Italy and is ready to advise on the perfect selection for your menu.

Recognising quality: professional tips

High-quality mozzarella can be identified by several key features. First: the surface should be smooth and glossy, never dry or cracked. Second: when cut, Buffalo Mozzarella and Burrata should release liquid. Third: the aroma must be fresh and slightly tangy, never bitter or pungent. Fourth: the texture should be elastic. If the cheese crumbles, it is past its prime.

• Colour: Fior di Latte is slightly yellowish, Buffalo Mozzarella porcelain white
• Liquid: quality mozzarella floats in its own whey
• Temperature: always transport and store refrigerated at 2–4°C
• Origin: look for the DOP seal on Buffalo Mozzarella
• Shelf life: order more frequently and fresher rather than storing large quantities

LAPA works exclusively with selected producers who meet the highest quality standards. This allows us to guarantee that every delivery meets your expectations. Our assortment of over 2,000 products includes the finest Italian cheese specialities.

LAPA: your trusted partner for Italian cheese specialities

As a leading wholesale supplier of Italian food products in Switzerland, 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 kitchen, 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 2,000 products in our assortment for Italian cuisine

We deliver fresh Burrata and Buffalo Mozzarella directly from Italy to restaurants across Switzerland, multiple times per week. Contact LAPA today at +41 76 361 70 21 and discover the difference that authentic Italian quality makes in your kitchen. Your first order will surprise you.