Burrata di Andria Cheese vs Mimolette Cheese

Burrata di Andria Cheese is a shredded, spongy, cream-soaked mass cow-milk cheese, while Mimolette Cheese is smooth, creamy body and made from cow milk, originating in France.

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 Is Mimolette Cheese?

Mimolette is a hard, bright orange cow's milk cheese made around Lille in northern France. It is sold at several ages, from young wheels that taste like Parmesan to extra-old ones with a hazelnut flavor and a grey, mite-worked rind.

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

• Milk treatment: Burrata di Andria Cheese (Raw or pasteurized), Mimolette Cheese (Pasteurized)
• Texture: Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass), Mimolette Cheese (Smooth, creamy body)
• Taste: Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream), Mimolette Cheese (Sweet, less acidic, fruity, nutty, caramel)

Side-by-Side Comparison

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

Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel character. On the nose, Burrata di Andria Cheese offers fresh or heated milk, butter, and cream, contrasted with Mimolette Cheese's butterscotch.

Can You Substitute Burrata di Andria Cheese for Mimolette Cheese?

In most recipes, Burrata di Andria Cheese and Mimolette Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect shredded, spongy, cream-soaked mass bite and body where the recipe calls for smooth, creamy body. Flavor-wise, Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream while Mimolette Cheese brings sweet, less acidic, fruity, nutty, caramel notes.

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

There's no single winner. It depends on your recipe and the profile you want. If you want a shredded, spongy, cream-soaked mass cheese, go with Burrata di Andria Cheese. For a smooth, creamy body profile, Mimolette Cheese is the better fit. Flavor-wise, Burrata di Andria Cheese suits recipes that want pleasant aroma of fresh or heated milk, butter, and cream notes, while Mimolette Cheese fits dishes calling for sweet, less acidic, fruity, nutty, caramel.

Frequently Asked Questions

Is Burrata di Andria Cheese the same as Mimolette Cheese?

No, they're distinct cheeses.

Is Burrata di Andria Cheese similar to Mimolette Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Burrata di Andria Cheese for Mimolette Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Burrata di Andria Cheese taste like Mimolette Cheese?

Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Mimolette Cheese is sweet, less acidic, fruity, nutty, caramel. Aromas also diverge. Burrata di Andria Cheese leans fresh or heated milk, butter, and cream, and Mimolette Cheese is closer to butterscotch.

What is Burrata di Andria Cheese made of?

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

What is Mimolette Cheese made of?

Mimolette Cheese is made from cow milk (pasteurized). It's typically aged 6 weeks to 24 months. It originates in France.

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

It depends on the dish. The texture difference is the biggest practical tell. Burrata di Andria Cheese is shredded, spongy, cream-soaked mass, while Mimolette Cheese is smooth, creamy body.