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 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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

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

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.