What’s the name for mozzarella and cream in a hot cheese pouch? Burrata!

In Italian, burrata means “buttery.” It was invented in the early 1900s by Apulian cheesemakers as a means to use up excess mozzarella bits.

Burrata has a creamy texture and a buttery flavor. When you cut it open, creamy cream flows out. It goes well with nearly anything, including salads, roasted vegetables, toasts, pizzas, spaghetti, and so on, but it’s also excellent on its own.

What are its replacements? Mozzarella, bocconcini, feta, and cream cheese are among the ingredients. Let’s see how these four cheeses may stand in for burrata.

Burrata Alternatives

• Mozzarella cheese
• Bocconcini cheese
• Feta cheese
• Cream cheese

1. Mozzarella Cheese

In Italy, leftover mozzarella was formerly utilized to produce burrata, as previously stated.

Mozzarella is a curd formed from cow or water buffalo milk that is stiff and stretchy. It is well-known for its adaptable texture, somewhat acidic taste, and culinary adaptability. The primary distinction between burrata and mozzarella is that burrata is creamier than mozzarella.

It is typically created by cooking curd, which is then stretched and shaped into a wet ball by hand. The more recent it is served, the better. Brining the cheese, on the other hand, increases the salt concentration, giving it a strong, salty taste.

Mozzarella cheese may simply be substituted for burrata cheese in pizza, spaghetti, and salads. We propose combining it with sliced tomatoes and basil in a Caprese salad.

2. Bocconcini Cheese

Bocconcini are little nibbles in Italian. These mozzarella-like balls, the size of an egg, are a Naples delicacy made from cow or water buffalo milk, similar to mozzarella.

Although bocconcini’s interior is not creamy, it does contain the delicate, tangy, and creamy taste of burrata cheese.

Their stretchy texture pairs nicely with salads or when wrapped with prosciutto. These bite-sized pleasures go well with a cheese platter, salad, pizza, or antipasto.

3. Feta Cheese

Because of its creamy combination of salty, acidic, and sour overtones, Greek-born feta has become a popular cheese all over the globe.

It’s created from sheep’s milk or a mix of sheep and goat milk. The texture varies with age; younger feta has a more creamy and spreadable texture similar to burrata. Older feta, on the other hand, is crumbly and drier.

While some feta cheese, like burrata, is creamy and spreadable, most kinds are saltier and tangier.

It is delicious eaten raw on a cheese plate or in a salad, or melted over pizza, pasta, pie, or eggs.

If you can’t locate Feta cheese but want a comparable taste, you may replace any of the typical feta cheese alternatives.

4. Cream Cheese

Cream cheese, one of the most well-known cheese kinds in the United States, is made from cream and unpasteurized cow’s milk.It has one of the longest shelf lives of any burrata substitute, ranging from 3 to 6 months.

Cream cheese has a mellow, sweet taste with a pleasant touch of sharpness, much like burrata. It spreads well but is not as creamy as burrata. It is available in a variety of tastes, including strawberry, chive, onion, smoked salmon, pineapple, paprika, and many more.

What foods go well with cream cheese? It is often used in desserts such as cheesecakes and frostings. It goes well with bagels and pastries as well.

Have extra cream cheese? Cream cheese may be readily stored in the freezer.

Conclusion

Now that you know the finest burrata cheese substitutes, you can start shopping for them at your local Italian deli or cheese shop.

You only have to choose from classic mozzarella, bite-sized bocconcini, smooth cream cheese, and salty feta.

We suggest don’t be cheesy and try them all! You’ll be surprised at how tasty these are. They complement everything from salads to spaghetti to toast, bagels, and pizza.