WEBVTT - What's the Difference Between Burrata and Mozzarella?

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<v Speaker 1>Welcome to brain Stuff, a production of I Heart Radio,

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<v Speaker 1>Hey brain Stuff, Lauren Boga bam here. It's hard to

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<v Speaker 1>go wrong with either barrata or mozzarella cheese. But while

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<v Speaker 1>they may look at these Italian cheeses are not one

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<v Speaker 1>and the same. On the outside, barrata and mozzarella look

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<v Speaker 1>like simple and soft cow's milk cheeses. Inside barata, though

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<v Speaker 1>a treasure trove of rich, milky Strachitala cheese a weights.

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<v Speaker 1>This key cream filled difference stems from the cheesemaking process.

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<v Speaker 1>We spoke by emailed cookbook author Marissa Mullen. She explained

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<v Speaker 1>the process to make mozzarella and barrata are slightly different.

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<v Speaker 1>Mozzarella is made by heating and pulling cheese curds in

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<v Speaker 1>a process called pasta filata. The cheese goes through a

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<v Speaker 1>stretching process using hot water or whey and is molded

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<v Speaker 1>into small rounds. Barrata, on the other hand, is like

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<v Speaker 1>a cheese within a cheese, with type of creamy milky

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<v Speaker 1>cheese called stratchatella on the inside and mozzarella on the outside.

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<v Speaker 1>Malan explained barata is made by using mozzarella cheese stretched

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<v Speaker 1>to include a small pouch that holds fresh cream and

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<v Speaker 1>cheese curd. Because of this, barrata is much richer and

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<v Speaker 1>creamier than a traditional mozzarella. Brata is still relatively new

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<v Speaker 1>to the cheese aisle compared to its counterpart mozzarella, which

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<v Speaker 1>dates back to the twelfth century, when the Italian cheese

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<v Speaker 1>became a staple in southern Italy's Campania region. Barrata, on

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<v Speaker 1>the other hand, first entered the market in nineteen fifty

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<v Speaker 1>six in Puglia, Italy, and we supposedly have a snowstorm

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<v Speaker 1>to thank for this tasty invention. During a heavy snowfall,

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<v Speaker 1>when Lorenzo Bianchino of the Piano Paddle of Farm faced

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<v Speaker 1>difficulties transporting dairy products to customers. His brilliant plan repurposing

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<v Speaker 1>the stretched curds from mozzarella to safely store the cream

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<v Speaker 1>and curds inside gave us the delicious barata cheese we

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<v Speaker 1>have today. While mozzarella and barata can be enjoyed with

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<v Speaker 1>similar dishes like Italian meats, barata isn't simply a creamier

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<v Speaker 1>version of mozzarella, Mullen said. Since Barata's texture is more buttery,

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<v Speaker 1>it goes beautifully paired with crastini or fresh bread. I

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<v Speaker 1>also like to serve barata with olive oil or a

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<v Speaker 1>balsamic vinegar to blend with the flavor of the inner cream.

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<v Speaker 1>Because barata and mozzarella are fresh cheeses, they blend nicely

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<v Speaker 1>with other fresh items. I love to add toppings to

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<v Speaker 1>the barata, such as olives, tomatoes, fresh figs, and peaches.

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<v Speaker 1>Barata can also add a dash more richness to beloved

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<v Speaker 1>mozzarella dishes. Mullen said, you can interchange barata and mozzarella

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<v Speaker 1>with a variety of pairings, but you'll have to be

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<v Speaker 1>prepared for the textural differences. Barata does not shred like mozzarella,

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<v Speaker 1>holds far more liquid and has much more of a

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<v Speaker 1>creamy flavor. If you're down with the decadence, add bratta

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<v Speaker 1>to a pizza, to a salad, or even on a sandwich.

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<v Speaker 1>With all that cream, it's not surprising the barata, like

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<v Speaker 1>most cheeses, is quite calorie dance. One out serving that's

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<v Speaker 1>about twenty eight grams contains about a hundred calories, mostly

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<v Speaker 1>from fat. It contains four grams of saturated fat, which

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<v Speaker 1>is about of the daily recommended intake for the average

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<v Speaker 1>adult of course, that's not to say you shouldn't eat it.

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<v Speaker 1>Fats are important in your diet for a lot of reasons,

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<v Speaker 1>and foods that contain it help keep you going. Plus,

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<v Speaker 1>like most cheeses, it's a great source of micronutrients like

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<v Speaker 1>vitamin A and calcium. Just watch your portion sizes. As

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<v Speaker 1>Julia Child said, everything in moderation, including moderation. Today's episode

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<v Speaker 1>was written by Stephanie Vermilion and produced by Tyler Clang.

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<v Speaker 1>For more on this and lots of other cheesy topics,

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<v Speaker 1>visit houstuffworks dot com. Brain Stuff is production of I

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<v Speaker 1>Heart Radio. For more podcasts my heart Radio, visit the

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