Burrata
This made-to-order cheese is hand-formed into 8-ounce balls and packaged in water for an extended shelf life. It boasts a richly sweet, milky flavor and a unique soft and silky texture. The name "burrata" means "buttered" in Italian.

Fresh Mozzarella
Called Mozzarella Fresca in Italy where it originated, Fresh Mozzarella was first made with milk from the water buffalo. This is a Pasta Filata cheese, meaning that the curds are kneaded, and then stretched before forming the cheese into balls or logs. This cheese is not cured in brine or aged as is the low-moisture Mozzarella we are most familiar with. Instead, it is eaten fresh, only a few days old. Mozzarella Fresca has a delicate, milky flavor and is slightly elastic in texture. To keep this cheese fresh, the balls are submerged in water.

Mozzarella
After World War II, American GIs returned home with a taste for a delicious new food they had discovered in Italy – pizza. Today, thanks in large part to these soldiers, Mozzarella rates second only to Cheddar in popularity in the United States. Wisconsin cheesemakers produce close to 650 million pounds of this Pasta Filata cheese each year. Pasta Filata refers to the process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands. This allows Mozzarella to melt and flow and gives it its characteristic stretch. Whole milk Mozzarella is richer in taste and has excellent melting properties. Part-skim Mozzarella browns faster. String cheese is similar to Mozzarella, but is formed into strips for snacking.

Oaxaca
A Mexican pasta filata cheese, similar to string cheese or Provolone. Named after the Oaxaca region of Mexico, where it originated.

Provolone
Like Mozzarella, Provolone is made by the Pasta Filata process. Slightly piquant when young with a firm texture that becomes granular with age, Provolone is made with different cultures, resulting in a fuller, more assertive flavor than Mozzarella. In earlier times, Italian cheesemakers heated curing rooms for Provolone with wood fires, which imparted a slightly smoky flavor to the cheese. Today, Wisconsin cheesemakers produce both smoked and unsmoked Provolone.

Scamorze
Similar to Mozzarella with mild, slightly salty flavor. Distinctively shaped into oval or pear. Sometimes smoked.

String
Type of Mozzarella that forms strings when pulled. Creamy, mild flavor.