Asiago DOP Cheese vs Burrata Cheese

Asiago DOP Cheese is a hard cow-milk cheese from Italy, while Burrata Cheese is soft, creamy and made from cow or buffalo milk, originating in Italy.

What Is Asiago DOP Cheese?

Asiago is an Italian cow's milk cheese with a semi-cooked paste, protected as a DOP since 1978. It comes in two styles: pressato, aged 20 to 40 days and mild, and d'allevo, aged from three months to more than two years and progressively sharper.

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 Asiago DOP Cheese and Burrata Cheese?

• Milk type: Asiago DOP Cheese (cow's milk), Burrata Cheese (cow, occasionally water buffalo)
• Texture: Asiago DOP Cheese (hard), Burrata Cheese (Soft, creamy)
• Rind: Asiago DOP Cheese (natural), Burrata Cheese (Thin)
• Aging: Asiago DOP Cheese (20 to 40 days (pressato) up to two years or more (stravecchio)), Burrata Cheese (Within 48 hours)
• Taste: Asiago DOP Cheese (full-flavored, milky, sharp), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

Taste Comparison: Does Asiago DOP Cheese Taste Like Burrata Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Burrata Cheese brings mild, lactic character. More specifically, Asiago DOP Cheese shows sweet and delicate in the fresh type, close to cream and fresh milk, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh. Aging plays into this as well. Asiago DOP Cheese at 20 to 40 days (pressato) up to two years or more (stravecchio) develops a different profile than Burrata Cheese at within 48 hours.

Can You Substitute Asiago DOP Cheese for Burrata Cheese?

Asiago DOP 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 soft, creamy. Flavor-wise, Asiago DOP Cheese reads as full-flavored, milky, sharp while Burrata Cheese brings mild, lactic notes.

Which Is Better, Asiago DOP 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 Asiago DOP Cheese. For a soft, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Asiago DOP Cheese suits recipes that want full-flavored, milky, sharp notes, while Burrata Cheese fits dishes calling for mild, lactic.

Frequently Asked Questions

Is Asiago DOP Cheese the same as Burrata Cheese?

No, they're distinct cheeses. Asiago DOP Cheese is made from cow milk; Burrata Cheese uses cow or buffalo. Aging also differs: Asiago DOP Cheese is typically aged 20 to 40 days (pressato) up to two years or more (stravecchio), Burrata Cheese within 48 hours.

Is Asiago DOP Cheese similar to Burrata Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Asiago DOP Cheese for Burrata Cheese?

You can, but expect a shift in richness and milk character.

Does Asiago DOP Cheese taste like Burrata Cheese?

Asiago DOP Cheese reads as full-flavored, milky, sharp, while Burrata Cheese is mild, lactic.

What is Asiago DOP Cheese made of?

Asiago DOP Cheese is made from cow milk, using liquid rennet. It's typically aged 20 to 40 days (pressato) up to two years or more (stravecchio). It originates in Italy.

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, Asiago DOP Cheese or Burrata Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago DOP Cheese is hard, while Burrata Cheese is soft, creamy.