Burrata di Andria Cheese vs Parmigiano Reggiano Cheese
Burrata di Andria Cheese is a shredded, spongy, cream-soaked mass cow-milk cheese, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.
What Is Burrata di Andria Cheese?
Burrata di Andria is a type of cheese originating from Italy, specifically from the Apulia region. It is a cow's milk cheese that combines cream with stretched-curd cheese, known as pasta filata. The cheese is characterized by its round shape, resembling a sack with a bunched-up closure at the top. The outer layer is made of stretched curd, while the inside contains a mixture of cream and hand-shredded pasta filata, called stracciatella. Burrata di Andria is milk-white in color and has a moisture content between 50% and 70%. It is known for its pleasant aroma of fresh or heated milk, butter, and cream. The cheese must be produced and packaged within the Apulia region to maintain its Protected Geographical Indication (PGI) status.
What Is Parmigiano Reggiano Cheese?
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
What's the Difference Between Burrata di Andria Cheese and Parmigiano Reggiano Cheese?
- Milk treatment: Burrata di Andria Cheese (Raw or pasteurized), Parmigiano Reggiano Cheese (Raw)
- Texture: Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass), Parmigiano Reggiano Cheese (Grainy, flaky)
- Taste: Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Burrata di Andria Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Apulia | Emilia-Romagna Region |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw or pasteurized | Raw |
| Texture | Shredded, spongy, cream-soaked mass | Grainy, flaky |
| Rind | — | Hard |
| Aging | — | 12 to 36 months |
| Taste | Pleasant aroma of fresh or heated milk, butter, and cream | Umami |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Burrata di Andria Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Best Pairings | — | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | — | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
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Where to buy Burrata di Andria Cheese and Parmigiano Reggiano Cheese
Burrata di Andria Cheese
Parmigiano Reggiano Cheese
Taste Comparison: Does Burrata di Andria Cheese Taste Like Parmigiano Reggiano Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Parmigiano Reggiano Cheese brings umami character. On the nose, Burrata di Andria Cheese offers fresh or heated milk, butter, and cream, contrasted with Parmigiano Reggiano Cheese's mild, milky.
Can You Substitute Burrata di Andria Cheese for Parmigiano Reggiano Cheese?
In most recipes, Burrata di Andria Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Burrata di Andria Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano 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 Parmigiano Reggiano Cheese fits dishes calling for umami.
Frequently Asked Questions
Is Burrata di Andria Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses.
Is Burrata di Andria Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Burrata di Andria Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Burrata di Andria Cheese taste like Parmigiano Reggiano Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Burrata di Andria Cheese leans fresh or heated milk, butter, and cream, and Parmigiano Reggiano Cheese is closer to mild, milky.
What is Burrata di Andria Cheese made of?
Burrata di Andria Cheese is made from cow milk (raw or pasteurized).
What is Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Burrata di Andria Cheese or Parmigiano Reggiano 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 Parmigiano Reggiano Cheese is grainy, flaky.
See full profiles: Burrata di Andria Cheese and Parmigiano Reggiano Cheese.