Cheese myth busted: Burrata isn't just a fancy word for mozzarella

Mozzarella and burrata have much in common: both are white filata - or stretched-curd - cheeses that are widely used in Italian cuisine.

But while non-foodies and non-Italians who only know them in melted form on a pizza might be tempted to think they are basically the same, there are fine but crucial differences.

Both cheeses are made by pouring hot water over curd, explains Daniela Krehl, a food specialist from a German consumer advice centre.

The mixture is then kneaded to produce "a really nice, even paste that is a bit rubbery and pulls strings." But the texture is what differs in mozzarella and burrata.

Mozzarella, which is shaped into spheres, has a more even, firm consistency.

"Burrata, on the other hand, is a small bag of filata cheese that is filled with cream," Krehl explains.

When you cut open a piece of burrata, the "really nice and creamy, slightly sweet filling" will cascade onto your plate.

Burrata tends to have a higher fat content than mozzarella, says consumer advisor Silke Noll. Mozzarella made from cow's milk contains some 45% fat, compared to up to 60% for burrata, she says.

Noll says it's the high fat content of burrata that gives it its extra creamy flavour. Burrata works particularly well on pizza, Krehl says, as it spreads wonderfully across the hot base, adding a rich flavour.

Both cheeses are stored in brine or whey. Once opened, they will keep for a few days in the fridge, as long as they are still covered in brine. If it's spoilt, the cheese will taste bitter or sour.