Asiago Cheese vs Burrata Cheese

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

What Is Asiago Cheese?

Asiago is a cow's milk cheese from the Asiago plateau in Veneto and Trentino-Alto Adige, Italy, made either young and soft (Asiago pressato) or aged and crumbly (Asiago d'allevo). It carries Italian DOP status, though the name is treated as generic in the U.S. and Australia.

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 Cheese and Burrata Cheese?

• Milk type: Asiago Cheese (Cow's milk), Burrata Cheese (Cow's milk, sometimes with water buffalo's milk)
• Milk treatment: Asiago Cheese (raw (Asiago d'allevo)), Burrata Cheese (pasteurized or unpasteurized)
• Texture: Asiago Cheese (Semi-hard, crumbly), Burrata Cheese (Fresh, creamy)
• Rind: Asiago Cheese (thin, elastic (Asiago pressato)), Burrata Cheese (Thin)
• Aging: Asiago Cheese (20 to 40 days fresh; 60 days to 15 months or more aged), Burrata Cheese (Within 48 hours)
• Taste: Asiago Cheese (sweetish when young, bitter and spicy when very old), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

Taste Comparison: Does Asiago Cheese Taste Like Burrata Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Burrata Cheese brings mild, lactic character. More specifically, Asiago Cheese shows mezzano sweetish, vecchio bitter, stravecchio bitter and spicy, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh. Aging plays into this as well. Asiago Cheese at 20 to 40 days fresh; 60 days to 15 months or more aged develops a different profile than Burrata Cheese at within 48 hours.

Can You Substitute Asiago Cheese for Burrata Cheese?

Asiago Cheese can stand in for Burrata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, crumbly bite and body where the recipe calls for fresh, creamy. Flavor-wise, Asiago Cheese reads as sweetish when young, bitter and spicy when very old while Burrata Cheese brings mild, lactic notes.

Which Is Better, Asiago Cheese or Burrata Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, crumbly cheese, go with Asiago Cheese. For a fresh, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Asiago Cheese suits recipes that want sweetish when young, bitter and spicy when very old notes, while Burrata Cheese fits dishes calling for mild, lactic.

Frequently Asked Questions

Is Asiago Cheese the same as Burrata Cheese?

No, they're distinct cheeses. Asiago Cheese is made from cow milk; Burrata Cheese uses cow or buffalo. Aging also differs: Asiago Cheese is typically aged 20 to 40 days fresh; 60 days to 15 months or more aged, Burrata Cheese within 48 hours.

Is Asiago Cheese similar to Burrata Cheese?

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

Can I substitute Asiago Cheese for Burrata Cheese?

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

Does Asiago Cheese taste like Burrata Cheese?

Asiago Cheese reads as sweetish when young, bitter and spicy when very old, while Burrata Cheese is mild, lactic.

What is Asiago Cheese made of?

Asiago Cheese is made from cow milk (raw (asiago d'allevo)), using rennet. It's typically aged 20 to 40 days fresh; 60 days to 15 months or more aged. 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 Cheese or Burrata Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Asiago Cheese is semi-hard, crumbly, while Burrata Cheese is fresh, creamy.