The classic mozzarella fiordilatte is round and made in different sizes. Freshness is the key — eat as soon as you can. Mozzarella should be taken out of the fridge at least 20 minutes prior to eating. Slice it and allow to rest. Resting allows the cheese to relax and release its milky juices and intensify the flavour. Italians serve mozzarella drizzled with extra virgin olive oil — tomato and basil are extras.
No longer do we have to travel to Italy for burrata cheese, it’s being made right here. The best way to explain barrata is like this — mozzarella is shaped into a pouch, small scraps of mozzarella are stuffed into them and these are topped with fresh cream before being closed off with a "cheese" knot. If it sounds complicated that's because burrata is a very complicated cheese to make. Timing is important; one mistake and the pouch can break. To enjoy burrata at its best you should eat it as fresh as possible.
Ricotta is a fresh cheese, grainy in texture with a creamy white appearance and slightly sweet taste.