Anthotyro Cheese vs Burrata Cheese
Anthotyro Cheese
Burrata Cheese
Anthotyro Cheese is a hard goat or sheep-milk cheese from Greece, while Burrata Cheese is fresh, creamy and made from cow or buffalo milk, originating in Italy.
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What Is Anthotyro Cheese?
Anthotyros is a Greek cheese made from sheep or goat milk mixed with whey, about nine parts milk to one. It comes fresh, soft and sweet with no salt, or dried into a hard salty cheese similar to Mizithra.
What Is Burrata Cheese?
Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.
What's the Difference Between Anthotyro Cheese and Burrata Cheese?
- Origin: Anthotyro Cheese (Greece), Burrata Cheese (Italy)
- Milk type: Anthotyro Cheese (Sheep's or goat's milk), Burrata Cheese (Cow's milk, sometimes with water buffalo's milk)
- Milk treatment: Anthotyro Cheese (unpasteurized where law allows), Burrata Cheese (pasteurized or unpasteurized)
- Texture: Anthotyro Cheese (Hard), Burrata Cheese (Fresh, creamy)
- Rind: Anthotyro Cheese (natural), Burrata Cheese (Thin)
- Taste: Anthotyro Cheese (salty, tangy), Burrata Cheese (Mild, lactic)
Side-by-Side Comparison
| Anthotyro Cheese | Burrata Cheese | |
|---|---|---|
| Country of Origin | Greece | Italy |
| Specific Origin | Macedonia, Thrace, Thessalia, Peloponissos, Ionian Islands, Aegean Islands, Crete Island And Epirus | Andria, Apulia |
| Milk Type | Sheep's or goat's milk | Cow's milk, sometimes with water buffalo's milk |
| Milk Treatment | Unpasteurized where law allows | Pasteurized or unpasteurized |
| Texture | Hard | Fresh, creamy |
| Rind | Natural | Thin |
| Aging | — | Within 48 hours |
| Taste | Salty, tangy | Mild, lactic |
Taste Comparison: Does Anthotyro Cheese Taste Like Burrata Cheese?
Anthotyro Cheese reads as salty, tangy, while Burrata Cheese brings mild, lactic character. More specifically, Anthotyro Cheese shows sweet, creamy and unsalted when fresh, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh.
Can You Substitute Anthotyro Cheese for Burrata Cheese?
Anthotyro Cheese can stand in for Burrata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for fresh, creamy. Flavor-wise, Anthotyro Cheese reads as salty, tangy while Burrata Cheese brings mild, lactic notes.
Which Is Better, Anthotyro Cheese or Burrata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Anthotyro Cheese. For a fresh, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Anthotyro Cheese suits recipes that want salty, tangy notes, while Burrata Cheese fits dishes calling for mild, lactic.
Which is your favorite?
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Frequently Asked Questions
Is Anthotyro Cheese the same as Burrata Cheese?
No, they're distinct cheeses. Anthotyro Cheese originates in Greece, while Burrata Cheese comes from Italy. Anthotyro Cheese is made from goat or sheep milk; Burrata Cheese uses cow or buffalo.
Is Anthotyro Cheese similar to Burrata Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Anthotyro Cheese for Burrata Cheese?
You can, but expect a shift in richness and milk character.
Does Anthotyro Cheese taste like Burrata Cheese?
Anthotyro Cheese reads as salty, tangy, while Burrata Cheese is mild, lactic.
What is Anthotyro Cheese made of?
Anthotyro Cheese is made from goat or sheep milk (unpasteurized where law allows). It originates in Greece.
What is Burrata Cheese made of?
Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. It originates in Italy.
Which should I choose, Anthotyro Cheese or Burrata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Anthotyro Cheese is hard, while Burrata Cheese is fresh, creamy.