Last updated: 28 May 2026
In 30 seconds: mozzarella, fior di latte, buffalo, burrata, stracciatella
Fior di latte is mozzarella made from cow's milk: sweet, elastic, perfect for pizza and cooked dishes. Mozzarella di Bufala Campana DOP is made only from buffalo milk (production zone: Campania, Lazio, Puglia, Molise — Italian decree DM 18-11-1996): higher in fat, more savoury, intense milky aroma. Burrata DOP from Andria is a pasta filata pouch enclosing a stracciatella heart (cream + cheese strands). Stracciatella is the filling of burrata: fresh cream and shredded mozzarella.
Practical rule for Swiss restaurants: fior di latte for classic pizza and baking (less water release), buffalo DOP for gourmet Margherita and caprese salad, burrata and stracciatella for raw service (focaccia, antipasti, cold pasta). Swiss foodservice prices: fior di latte 12-18 CHF/kg, buffalo DOP 22-32 CHF/kg, burrata DOP 28-42 CHF/kg, stracciatella 30-45 CHF/kg.
Comparison table
| Feature | Fior di latte | Buffalo Mozzarella DOP | Burrata DOP | Stracciatella |
|---|---|---|---|---|
| Milk | Cow 100% | Buffalo 100% | Cow (pouch) + cream | Cow + cream |
| Region | All Italy (top: Campania, Puglia) | Campania, Lazio, Puglia, Molise (DOP) | Andria, Puglia (IGP since 2016) | Andria, Puglia |
| Format | Bocconcini, plait, cherries, julienne | Bocconi 125-250g, aversana, plait | 100-500g knotted sphere | Tub 200-500g |
| Fat | 22-24% | 24-27% | 27-30% | 28-32% |
| Calories /100g | 250-280 kcal | 270-290 kcal | 280-310 kcal | 290-320 kcal |
| Shelf life | 7-14 days | 6-8 days (max 7 from production) | 5-7 days | 4-6 days |
| Flavour | Sweet, milky, delicate | Intense, savoury, grassy aroma | Creamy, sweet, rich | Cream + milky strands |
| Pizza | Excellent (low water in cooking) | Raw or added at end of cooking | Raw after cooking | Raw after cooking |
| Caprese salad | Acceptable | Excellent | Excellent | Good |
| Raw | Good | Excellent | Top tier | Top tier |
| Price CHF/kg (foodservice) | 12-18 | 22-32 | 28-42 | 30-45 |
Mozzarella di Bufala Campana DOP: what it really is
Mozzarella di Bufala Campana DOP is protected by the Italian decree DM 18-11-1996 and EU regulation. It is produced only in the provinces of Caserta, Salerno, part of Naples, Benevento, Latina, Frosinone, Rome, Foggia and Isernia. The milk must be 100% Italian Mediterranean buffalo, fresh, never frozen.
The specification forbids: milk powder, added proteins, preservatives, cow milk, freezing of the finished product. The pasta filata is stretched in boiling water at 95 °C, salted by immersion in brine.
What to check on the label: yellow-red EU DOP logo, full wording "Mozzarella di Bufala Campana DOP", dairy code (e.g. CE-001), production date (not just expiry), clear whitish governing liquid.
Buffalo vs cow mozzarella: the difference that counts
The distinction is first and foremost about milk: cow for fior di latte, buffalo for DOP mozzarella. All other differences follow from this.
- Classic Neapolitan Margherita pizza: fior di latte from Agerola or Puglia. Releases less whey at 450 °C and keeps its structure.
- Gourmet Margherita / "bufalina": buffalo DOP added raw at the end of cooking, or briefly baked in the wood oven.
- Caprese salad: always buffalo DOP, thick slices, extra virgin olive oil and basil.
- Neapolitan pizza fritta: fior di latte (buffalo would melt too much in the filling).
What is burrata: the secret heart from Andria
Burrata di Andria IGP (EU recognition since 2016) was born in the 1950s at the Bianchino dairy in Andria, Puglia. It is a knotted sphere of cow-milk pasta filata enclosing a stracciatella filling: shredded mozzarella in fresh cream.
True burrata keeps for 5-7 days from production: beyond this the inner stracciatella separates and loses creaminess. Serve at room temperature (20 minutes out of the fridge), cut at the moment of serving to release the heart.
Foodservice pairings: Bari focaccia, confit tomatoes, 24-month Parma ham, Cantabrian anchovies, seasonal velouté soups.
Stracciatella from Andria: the filling that stands alone
Stracciatella is the heart of burrata sold separately: fresh cream (30-35% fat) and hand-pulled mozzarella shreds. Immediate creaminess, full milky flavour.
Uses: base for Puglian focaccia, topping for hot pasta (orecchiette, open ravioli), antipasto with grilled vegetables, pizza topping at the pass, sweet-savoury dessert with honey and walnuts.
Which one for which dish
| Dish | First choice | Alternative |
|---|---|---|
| Classic Margherita pizza | Fior di latte | Cow mozzarella julienne |
| Gourmet Margherita pizza | Buffalo DOP raw | Burrata at the pass |
| Caprese salad | Buffalo DOP | Burrata |
| Puglian focaccia | Stracciatella | Open burrata |
| Hot pasta (orecchiette, ravioli) | Stracciatella | Diced buffalo |
| Pizza fritta | Fior di latte | Smoked provola |
| Raw antipasto | Burrata DOP | Buffalo DOP |
| Aubergine parmigiana | Fior di latte julienne | Smoked provola |
FAQ
What is burrata, really?
Burrata is a fresh Italian cheese from Andria, Puglia, made of a pasta filata pouch (like mozzarella) filled with stracciatella — fresh cream mixed with shredded mozzarella. When cut, the creamy heart spills out. IGP certified since 2016.
Mozzarella vs burrata: what's the difference?
Mozzarella is solid pasta filata cheese. Burrata uses mozzarella as an outer shell but contains a soft, creamy stracciatella filling. Burrata is richer (27-30% fat vs 22-24%), more delicate, shorter shelf life, more expensive, used mostly raw.
Buffalo mozzarella vs cow mozzarella: real difference?
Yes, substantial. Buffalo milk has more fat (8% vs 3.5%) and protein (4.5% vs 3.2%) than cow milk. Result: more intense flavour, grassy aroma, creamier structure. Buffalo DOP costs twice as much for real reasons (lower yield, costlier farming).
How long does buffalo mozzarella DOP keep?
6-8 days from production, stored at 4 °C in its governing liquid. After 7 days it loses the typical pasta filata structure.
Can you freeze it?
Technically yes, but the DOP specification forbids it for buffalo. Burrata and stracciatella do not freeze well (cream separates). Fior di latte survives freezing only for cooked uses (pizza, parmigiana).
How much does it cost for a restaurant in Switzerland?
Indicative foodservice prices: fior di latte 12-18 CHF/kg, buffalo DOP 22-32 CHF/kg, burrata DOP 28-42 CHF/kg, stracciatella 30-45 CHF/kg. Varies by piece size and delivery frequency.
Difference vs German industrial mozzarella?
The German "Büffelmozzarella" or supermarket mozzarella is often made from UHT cow milk, acid curd, long shelf life (30+ days). No real pasta filata, flat flavour. Not comparable to Italian DOP for quality restaurants.
How to spot an authentic DOP label?
Red-yellow EU DOP logo, full wording "Mozzarella di Bufala Campana DOP", dairy number (CE-xxx), visible production date, Protection Consortium reference. Beware of "buffalo milk mozzarella" without DOP: may contain blended cow milk.
LAPA: mozzarella, buffalo and burrata for Swiss restaurants
LAPA has been an Italian foodservice wholesaler in Switzerland since 2016. We supply restaurants, pizzerias and hotels across the Confederation with fior di latte mozzarella, Campana DOP buffalo, Andria burrata and fresh stracciatella, delivered 2-3 times a week with a controlled cold chain.
We work directly with DOP-certified dairies in Campania and Puglia. Sizes from 125 g to 3 kg, formats plait, bocconcini, cherries, julienne. Request a quote or access the B2B catalogue at hub.lapa.ch.
