Burrata, stracciatella, cow's milk, and buffalo mozzarella have in common the fact that they are fresh cheeses. Apart from this, though, these are incredibly different products in taste, consistency, history, and uses in the kitchen.
Prerequisite: mozzarella—cow and buffalo milk—was born in Campania (apparently in the 12th century), the burrata in Puglia, Andria in 1956. Its inventor was Lorenzo Bianchino. During a heavy snowfall, he thought of using mozzarella as a wrapper to preserve the stracciatella, so that it can be transported more easily. The soft cheese contained inside was born only a few decades earlier, at the beginning of the 20th century, when in Puglia, Basilicata, and Molise it was thought to retrieve the scraps of fresh cheeses (they were not times of waste) and to combine them with fresh cream. These are four exciting kinds of cheese which require different combinations.
Buffalo mozzarella should never be kept in the refrigerator. Excellent when consumed alone, it goes well with tomatoes, thanks to their acidity that matches the delicacy of the cheese. Combinations with raw ham also work (the buffalo mozzarella is poorer in salt than the others), with lettuce, rocket, green beans, smoked salmon, and fresh prawns. Wine: Fiano di Avellino or Falanghina.
Cow's mozzarella: it is kept at temperatures between 5 and 10 ° C for about 3-4 days from the date of production. Excellent in purity or seasoned with extra virgin olive oil and pepper, it also can be consumed in salads or accompanied by boiled vegetables. Wine: Cortese.
Burrata must be kept in the refrigerator but extracted at least one hour before consumption and enjoyed as soon as possible. Excellent with pepper and salt, in Puglia, it enriches [RS2] fresh pasta dishes (especially the orecchiette). Wine: still a Fiano di Avellino, a Roero Arneis, or a Sicilian Chardonnay.
Stracciatella should be consumed within 24 hours of purchase. It can be eaten alone, with a drizzle of extra virgin olive oil, or accompanied by croutons, lettuce salad, and tomatoes. Even risottos do not disdain good creaming done with this very soft cheese. Also, try as a filling for savory pies and as a filling for baked pumpkin flowers. Wine: Locorotondo (Puglia) or Ischia Bianco (Campania).
Credit: GQ Italia