What is the difference between the types of Mozzarella?
Mozzarella, stretched curd and Pasta Filata are all general terms for Italian style fresh cheeses such as Bambini Bocconcini, Cherry Bocconcini, Traditional Bocconcini, Fresh Mozzarella and Trecce. In Italy consumers will simply call any of the above products “Mozzarella Fresca” (Fresh Mozzarella).
The main difference between “Mozzarella Fresca” or Fresh Mozzarella and Mozzarella, which is indented for melting, is that Mozzarella goes through an extra cooking step after the curd is cut to expel more moisture. This allows it to be shredded for ease of use especially in a commercial environment. Essentially, Bocconcini are small pieces of fresh mozzarella that undergo no further ripening after being packed in slightly salty water.