<\/span><\/h3>\n\n\n\nYounger red wines<\/strong> like Chianti or Montepulciano work beautifully with either cheese. Sparkling reds<\/strong> and ros\u00e9s<\/strong> also flatter mozzarella's acidity<\/strong>. Go for fuller whites<\/strong> with good acidity and moderate tannins<\/strong> when serving burrata.<\/p>\n\n\n\n<\/span>Which regions of Italy produce each cheese?<\/span><\/h3>\n\n\n\nBuffalo mozzarella<\/strong> has a long history in Campania and Lazio<\/strong>. Tradition dictates it be made from the milk of water buffalo raised on local pastures. Burrata<\/strong> hails from Puglia<\/strong>, created just 100 years ago as a way to use excess mozzarella curds.<\/p>\n\n\n\n<\/span>Can you freeze either cheese?<\/span><\/h3>\n\n\n\nFreezing damages the delicate structure essential for the exceptional mouthfeel<\/strong> of fresh buffalo mozzarella<\/strong> and even more so with burrata<\/strong>. Thawed cheese will be dense and rubbery. For peak enjoyment of their fresh pasta filata goodness, consume both cheeses ASAP after purchase instead.<\/p>\n\n\n\n<\/span>Conclusion<\/span><\/h2>\n\n\n\nWhile their white, plump appearances may seem interchangeable at first glance, buffalo mozzarella and burrata<\/strong> offer very distinct eating experiences thanks to differences in origin, ingredients, flavor, texture<\/strong>, and best applications.<\/p>\n","protected":false},"excerpt":{"rendered":"Burrata and buffalo mozzarella are two types of soft, white Italian cheeses that are often enjoyed in similar ways. At first glance, they may look quite similar. However, there are some notable differences when it comes to their origin, production method, flavor, texture, and best uses that set them apart. Origins and History Buffalo mozzarella […]<\/p>\n","protected":false},"author":2,"featured_media":57496,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[325,282],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56769"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56769"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56769\/revisions"}],"predecessor-version":[{"id":57497,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56769\/revisions\/57497"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/57496"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}