When it comes to summer cheeses, mozzarella and burrata rank among the best. Both are semi-soft, white, and Italian in origin, but in addition to being incredibly delicious, they’re also really, really easy to mistake for one another. If you’re constantly confusing the two, it’s okay! We’re here to help sort through all the curds and whey—here’s what makes them unique in their own right.

Let’s start with mozzarella. Whether you’re topping a pizza or making a Caprese salad, this cheese always comes in handy. Unlike a lot of varieties of cheese, mozzarella is not aged and is best eaten right after being made. When made fresh, it has the most amazing texture. At it’s best, it’s moist and elastic, but not rubbery and has just enough stretch to pull apart with your fingers. Mozzarella is commonly made with cow’s milk, but it can also be made from water buffalo’s milk, which is a rarer and more expensive variety.

As for burrata, well this cheese takes mozzarella to the next level. While partially made from mozzarella cheese, burrata is so much more than that, which makes it  the most deceptive of the cheeses. It consists of an outer shell of mozzarella, but like the old saying goes, it’s not what’s on the outside that counts. It’s all about the inside, which is hollowed out and filled with soft curds and cream. Burrata literally translates to “buttered” which should give you a sense of its rich, decadent flavor. Seriously, this cheese is so filling you can make an entire meal out of it. Just pair it with a crusty loaf of bread of bread and tomatoes and you have dinner. Or at least I do.

If you’re looking for some inspiration on how to enjoy these cheeses, beyond crostini, look no further than the recipes below!

Summer Peach Caprese Salad

Chowhound

If you’re looking to pair mozzarella with summer fruit, it doesn’t get any better than peaches. This deceptively simple salad combines the mild cheese with the stone fruit for unparalleled flavor. Get our Peach Caprese Salad recipe.

Burrata Cheese with Slow Roasted Tomatoes and Olive Oil

Heartbeet Kitchen

It doesn’t take much more than olive oil and cherry tomatoes to make burrata shine. Check out this recipe for Burrata with Roasted Tomatoes and see for yourself.

Baked Radicchio and Mozzarella Pasta

Chowhound

Try this baked pasta dish in lieu of lasagna. The addition of leafy vegetables adds layers of flavor and texture to an already robust dish. Get our Baked Radicchio and Mozzarella Pasta recipe.

Caramelized Onion Carbonara with Brussel Sprouts and Burrata

Yes to Yolks

When it comes to creamy comfort food, nothing tops this pasta recipe. Because bacon, brussels sprouts, and burrata make everything better. Check out this recipe for the ultimate Carbonara dish.

Pasta Salad with Spinach, Olives, and Mozzarella

Chowhound

If you want something a little lighter, try this pasta salad. It’s full of veggies, but still has the pivotal inclusion of cheese. Get our Pasta Salad with Spinach, Olives and Mozzarella recipe.

Header images courtesy of Shutterstock.

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