Bitto Cheese vs Burrata Cheese

Q: Is Bitto Cheese the same as Burrata Cheese?

No. Bitto Cheese and Burrata Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Bitto Cheese for Burrata Cheese?

In most recipes you can swap Bitto Cheese for Burrata Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Bitto Cheese or Burrata Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Bitto Cheese

Burrata Cheese

Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Burrata Cheese is soft, creamy and made from cow or buffalo milk, originating in Italy.

What Is Bitto Cheese?

Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.

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 Bitto Cheese and Burrata Cheese?

Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Burrata Cheese (cow, occasionally water buffalo)
Milk treatment: Bitto Cheese (Raw), Burrata Cheese (pasteurized or unpasteurized)
Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Burrata Cheese (Soft, creamy)
Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Burrata Cheese (Thin)
Aging: Bitto Cheese (Minimum of 70 days), Burrata Cheese (Within 48 hours)
Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Burrata Cheese (Mild, lactic)

Side-by-Side Comparison

	Bitto Cheese	Burrata Cheese
Country of Origin	Italy	Italy
Specific Origin	Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo	Andria, Apulia
Milk Type	Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%	Cow, occasionally water buffalo
Milk Treatment	Raw	Pasteurized or unpasteurized
Texture	Fine-grained, sometimes with very few small holes; hard cheese from one year	Soft, creamy
Rind	Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age	Thin
Aging	Minimum of 70 days	Within 48 hours
Taste	Mild and sweet when young, stronger and spicier with age	Mild, lactic

Taste Comparison: Does Bitto Cheese Taste Like Burrata Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Burrata Cheese brings mild, lactic character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, while Burrata Cheese leans toward creamy, rich, delicate; best enjoyed fresh. Aging plays into this as well. Bitto Cheese at minimum of 70 days develops a different profile than Burrata Cheese at within 48 hours.

Can You Substitute Bitto Cheese for Burrata Cheese?

Bitto Cheese can stand in for Burrata Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for soft, creamy. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Burrata Cheese brings mild, lactic notes.

Which Is Better, Bitto Cheese or Burrata Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a soft, creamy profile, Burrata Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Burrata Cheese fits dishes calling for mild, lactic.

Which is your favorite?

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Frequently Asked Questions

Is Bitto Cheese the same as Burrata Cheese?

No, they're distinct cheeses. Bitto Cheese is made from cow and goat milk; Burrata Cheese uses cow or buffalo. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Burrata Cheese within 48 hours.

Is Bitto Cheese similar to Burrata Cheese?

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

Can I substitute Bitto Cheese for Burrata Cheese?

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

Does Bitto Cheese taste like Burrata Cheese?

Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Burrata Cheese is mild, lactic.

What is Bitto Cheese made of?

Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. 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, Bitto Cheese or Burrata Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Burrata Cheese is soft, creamy.