Mozzarella and burrata have much in common: both are white filata – or stretched-curd – cheeses that are widely used in Italian cuisine. But while non-foodies and non-Italians who only know them in melted form on a pizza might be tempted to think they are basically the same, there are fine but crucial differences. Both cheeses are made by pouring hot water over curd, explains Daniela Krehl, a food specialist from a German consumer advice centre. The mixture is then kneaded to produce “a really nice, even paste that is a bit rubbery and pulls strings.” But the texture is what differs in mozzare…