Stracciata vs Stracciatella
Stracciata
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Stretched curd
- Rind
- No rind
- Country
- Italy
- Place
- Molise
Stracciata is a fresh pasta filata cheese from Molise, Italy, made from cow's milk. The name comes from an Italian verb that means to tear, and the cheese really is pulled into ribbons. Makers fold or braid those ribbons into a loose, flat shape rather than a firm ball. The paste is moist, mild, and meant to be eaten soon after it is made. It sits with mozzarella and other stretched cheeses, but the torn form is its own mark.
Stracciatella
Facts
- Texture
- Fresh
- Type
- Stretched curd
- Rind
- No rind
- Country
- Italy
- Place
- Apulia
Stracciatella is a fresh cheese from Apulia, in southern Italy, and the name means little shreds. Makers pull stretched curd into fine ragged pieces and mix those pieces with cream. The result is white, soft, and spoonable, with no rind and no aging. It is the loose filling that sits inside a burrata, and it is also sold on its own in a tub. Either way, it is meant to be eaten while it is still fresh and mild.