Is mozzarella good for you

Mozzarella, Burrata, Scamorza: What's the Difference?

It's white, soft and nice and juicy: Mozzarella is one of the most popular cheeses in Germany. Is the Filata cheese the same product as the Burrata? And what actually is Scamorza?

On average, a German consumes over 24 kilos of cheese per year. A big part of it is pasta filata cheese. This is what is most popular in this country after semi-hard and cream cheese. Filata cheese includes dough-like cheeses such as mozzarella, but also burrata and scamorza.

Typical in the production of Filata cheese is that the fresh curd is scalded with water at 80 degrees Celsius and then stirred or kneaded for a long time. Until the typical fiber structure is created. Balls or bags are then formed from this mass.


Mozzarella: The cheese is very popular on pizza and in salads. (Source: fcafotodigital / Getty Images)

Buffalo mozzarella has a fat content of 50 percent in dry matter, while mozzarella made from cow's milk is a little less at around 45 percent. Mozzarella consists of a homogeneous mass that is typically shaped into a ball. It has a mild taste, although the product made from buffalo milk is a bit stronger and more acidic.


Burrata: The inside of the cheese is what distinguishes it. (Source: Karisssa / Getty Images)

Burrata is a special form of mozzarella. The special thing about this cream cheese, which comes from Apulia, is its inner workings: While it looks like mozzarella, it is filled with finely plucked mozzarella and cream.

Burrata is made predominantly from cow's milk, which contains 45 percent fat in dry matter. The so-called sachets are formed from the mass created by the Filata process and filled with thick cream and the mozzarella curd. The storage inside the cheese ball originally served to extend the shelf life of butter or cream. Accordingly, the name of the cheese means something like "buttered".

Burrata tastes creamier than normal mozzarella. In addition, the cream gives it a buttery, sweet aroma. Eating them is not that easy as the filling is liquid and runs out when you cut it. Burrata can be processed like mozzarella: it tastes pure, but also goes well with tomatoes, bread, salad or pasta.


Scamorza: The cheese is particularly good for gratinating dishes. (Source: jirkaejc / Getty Images)

Scamorza is originally from southern Italy. Like mozzarella and burrata, it is also made from drawn fresh mass. The name of the cheese is derived from "Capa mozza". That means something like "severed head", which describes its typical pear or sachet shape, explains the Bavarian consumer center. The cheese is considered a cream cheese.

Compared to mozzarella, Scamorza is more compact. It has a thin, dark yellow rind and has a slightly sour, piquant taste. The fat content is 40 to 50 percent in the dry matter. This variety is particularly suitable for gratinating dishes, it melts better than mozzarella. Scamorza is also available in a smoked version.