Burrata and mozzarella can look almost identical in the fridge. Both are white, soft Italian cheeses. Both turn a simple tomato salad into something worth slowing down for. But cut them open and the difference is obvious. Mozzarella is springy, milky, and neatly structured. Burrata is richer and messier, with a creamy centre that spills onto the plate. One is built for slicing, melting, and everyday cooking. The other is built for the moment you put a knife through it. If you