The fresh Italian cheese segment is experiencing continuous growth, driven by the premiumisation of offerings and the search for differentiation in commercial foodservice. In this context, mozzarella and burrata play complementary roles. While both cheeses share common origins, their characteristics and uses differ, offering unique culinary experiences. On the occasion of the Maestrella Burrata launch, let's take stock of what distinguishes these two essentials.
Two Close References… With Very Different Uses While mozzarella and burrata share a stretched-curd manufacturing process, their behaviour in the kitchen differs greatly.
Maestrella mozzarella is a cornerstone product for foodservice professionals. It stands out for its perfect melt, attractive stretch, low water release during cooking, neutral and versatile taste and excellent value for money. Maestrella, the third largest brand in Europe, sold in more than 60 countries, is a true mozzarella expert and continues to innovate by expanding its range with a new Fior di Latte mozzarella that guarantees a smooth and creamy melt.
Burrata has moved from a niche product to a premium ingredient with strong menu value. Burrata consumption has shown dynamic growth for several years, driven by summer usage and the popularity of contemporary Italian cuisine. Foodservice professionals observe a high mark-up rate on dishes incorporating burrata, often perceived as a "signature" ingredient. In a context where menu differentiation is becoming essential, burrata is a real margin driver and a marketing asset.
With this new product, Maestrella offers a traditional burrata with extended shelf life thanks to its frozen/IQF format. Crafted artisanally in the heart of Puglia, in south-east Italy, it embodies the very essence of Italian tradition: an exceptional cheese, reflecting the authentic know-how of the country. Its immaculate white colour, fresh and delicate flavour and creamy texture enhance dishes and bring a touch of refinement.
For foodservice professionals, these two cheeses respond to different but complementary logics. Mozzarella remains essential for high-volume use and cooking applications. Burrata creates differentiation, brings modernity to the menu and generates additional value.
With Maestrella Burrata, professionals now have a new reliable, high-quality solution to meet the growing demand for premium ingredients. The mozzarella vs burrata comparison is not just a matter of taste: it is a genuine opportunity topic for foodservice professionals. The launch of Maestrella Burrata is part of this dynamic, offering restaurateurs a high added-value ingredient that is consistent, operationally efficient and perfectly aligned with the new expectations of the market.
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