Blue Cheese vs Burrata di Andria Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Burrata di Andria Cheese is shredded, spongy, cream-soaked mass and made from cow milk.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

What Is Burrata di Andria Cheese?

Burrata di Andria is a fresh cow's milk cheese from Andria, in Puglia, southern Italy. A pouch of stretched mozzarella curd holds a filling of shredded curd and cream, and since 2016 the name has carried protected geographical indication status.

What's the Difference Between Blue Cheese and Burrata di Andria Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Burrata di Andria Cheese (Cow's milk)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Burrata di Andria Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Burrata di Andria Cheese brings pleasant aroma of fresh or heated milk, butter, and cream character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Burrata di Andria Cheese's fresh or heated milk, butter, and cream.

Can You Substitute Blue Cheese for Burrata di Andria Cheese?

Blue Cheese can stand in for Burrata di Andria Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for shredded, spongy, cream-soaked mass. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Burrata di Andria Cheese brings pleasant aroma of fresh or heated milk, butter, and cream notes.

Which Is Better, Blue Cheese or Burrata di Andria Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a shredded, spongy, cream-soaked mass profile, Burrata di Andria Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Burrata di Andria Cheese fits dishes calling for pleasant aroma of fresh or heated milk, butter, and cream.

Frequently Asked Questions

Is Blue Cheese the same as Burrata di Andria Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Burrata di Andria Cheese uses cow.

Is Blue Cheese similar to Burrata di Andria Cheese?

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

Can I substitute Blue Cheese for Burrata di Andria Cheese?

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

Does Blue Cheese taste like Burrata di Andria Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Burrata di Andria Cheese is pleasant aroma of fresh or heated milk, butter, and cream. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Burrata di Andria Cheese is closer to fresh or heated milk, butter, and cream.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.

What is Burrata di Andria Cheese made of?

Burrata di Andria Cheese is made from cow milk (raw or pasteurized).

Which should I choose, Blue Cheese or Burrata di Andria Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Burrata di Andria Cheese is shredded, spongy, cream-soaked mass.