TYPES OF MOZZARELLA

Eataly’s guide to the different shapes, styles and flavours

FIOR DI LATTE

MOZZARELLA

Meaning ‘flower of the milk,’ fior di latte mozzarella is your classic, traditional mozzarella. It’s made with fresh whole cow’s milk and has a sweet, light, and delicate flavour with an elastic texture.

MOZZARELLA

DI BUFALA DOP

Made with the milk of water buffalo, mozzarella di bufala offers a tangier and sweeter flavour than traditional fior di latte mozzarella. Thanks to its creaminess, it’s highly prized as a pizza topping, but is just as good served on its own. It’s often denoted with a DOP status, a label to show that it’s made entirely in its region of origin, Campania.

STRACCIATELLA

This is extremely soft and creamy. Deriving its name from the Italian word straccia, meaning ‘rag’ or ‘shred,’ stracciatella is created with shreds of mozzarella curds and fresh cream. It’s great for spreading over bread or even stirring into pasta.

BURRATA

Originally from Puglia in a small town in the Province of Bari, burrata consists of a ‘pouch’ of stretched mozzarella cheese filled with cream-soaked stracciatella. While it consists of mozzarella parts, burrata is much richer and creamier, with a looser texture. Sprinkle with sea salt and a drizzle of quality olive oil to experience the full flavour.

BOCCONCINI

NODINI

Formed by ‘knotting’ mozzarella, this handshaped, literal twist on mozzarella has a smooth, shiny surface and a pleasantly firm texture. The elegant shape of these little knots makes them great for festive occasions.