Few things rival the creamy, delicate indulgence of Italian fresh cheeses. If you’ve ever been confused by terms like Mozzarella, Burrata, or Stracciatella, you’re not alone. These soft cheeses may look similar, but each has its own texture, flavour, and perfect pairing.
Let’s break down the delicious differences — plus, how to serve them to impress your guests or treat yourself!
Mozzarella
The most well-known of the bunch, traditional Mozzarella di Bufala (made from water buffalo milk) or Fior di Latte (made from cow’s milk) is a fresh, stretched-curd cheese with a delicate, milky flavour and a firm, elastic texture.
How to Eat It:
Slice onto Caprese salads with tomatoes, basil, olive oil, and cracked pepper
Melt over pizza or toasties
Tear over pasta or warm roasted vegetables
Great Pairings:
Fresh tomatoes, basil, oregano
Olive oil, balsamic vinegar
Prosciutto or cured meats
Crusty bread
Wine Pairing:
Pinot Grigio – Crisp, dry, and citrusy, it cuts through the creaminess and complements tomatoes beautifully
Young Chianti – Light, fruity reds with low tannin won’t overpower the delicate cheese
Burrata
Often mistaken for simple mozzarella, Burrata is next-level indulgence. On the outside, it's a delicate mozzarella pouch. But slice it open, and you'll discover a creamy, dreamy filling made of Stracciatella (shredded mozzarella) mixed with fresh cream.
How to Eat It:
Place whole on a platter, slice open at the table for dramatic effect
Drizzle with olive oil and sea salt, serve with crusty bread
Add to pizzas or pastas after cooking for a rich, creamy finish
Pair with grilled stone fruit or tomatoes for a luxe salad
Great Pairings:
Prosciutto, bresaola, or smoked salmon
Roasted peaches, figs, or nectarines
Basil, rocket, or micro herbs
Wine Pairing:
Sparkling Wine– Light bubbles and citrus notes balance the richness
Chardonnay (unoaked) – Smooth, creamy with bright acidity to refresh the palate
Stracciatella
The luscious, creamy centre of Burrata — also available on its own! Stracciatella is silky strands of fresh mozzarella soaked in cream, made for spooning, spreading, or dolloping over almost anything.
How to Eat It:
Dollop generously onto grilled sourdough or focacciaSpoon over roasted pumpkin, zucchini, or chargrilled eggplant
Swirl through warm pasta or risotto for extra silkiness
Add to pizzas after baking for a luxurious creamy finish
Great Pairings:
Grilled vegetables, olive oil, and chilli flakes
Truffle oil, cracked pepper, or lemon zest
Fresh herbs like dill, basil, or mint
Wine Pairing:
Fiano – A beautifully textured Southern Italian white with floral and nutty notes that enhance the richness without overpowering
Vermentino – Crisp, slightly saline with citrus zest, cutting through the cream while adding complexity
Other Fresh Cheeses to Explore
Bocconcini: Small bite-sized mozzarella balls, perfect for salads, antipasto platters, or skewers with cherry tomatoes and basil.
Ricotta: Soft, fluffy, mild cheese used in both sweet and savoury dishes — think stuffed pastas, lasagna, or spread on toast with honey.
Scamorza: A semi-soft, smoked mozzarella-like cheese — melts beautifully and adds smoky depth to grilled sandwiches or pizzas. Good luck finding this, if you do let me know.
Perfect Entertaining Idea: The Ultimate Fresh Cheese Platter
Burrata centrepiece, sliced open for wow-factor
Stracciatella served in a small bowl with olive oil and herbs
Mozzarella slices with tomato, basil, and balsamic
Crusty sourdough or focaccia
Prosciutto, grilled veggies, and marinated olivesA drizzle of truffle honey or fig jam on the side
In Short:
While these cheeses share roots in Italy’s rich dairy traditions, their textures and uses vary — from the firm, stretchiness of Mozzarella to the indulgent creaminess of Burrata and Stracciatella.
Whichever you choose, keep it simple: good bread, seasonal produce, a drizzle of olive oil, and you’ve got yourself an effortless gourmet moment.
