Burrata di Andria Cheese vs Pecorino Romano Cheese
Burrata di Andria Cheese is a shredded, spongy, cream-soaked mass cow-milk cheese, while Pecorino Romano Cheese is hard and made from sheep 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 Pecorino Romano Cheese?
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
What's the Difference Between Burrata di Andria Cheese and Pecorino Romano Cheese?
- Milk type: Burrata di Andria Cheese (Cow's milk), Pecorino Romano Cheese (sheep's milk)
- Texture: Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass), Pecorino Romano Cheese (Hard)
- Taste: Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream), Pecorino Romano Cheese (Sharp, salty)
Side-by-Side Comparison
| Burrata di Andria Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Country of Origin | — | Italy |
| Specific Origin | Apulia | Lazio, Sardinia, Grosseto |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Raw or pasteurized | — |
| Texture | Shredded, spongy, cream-soaked mass | Hard |
| Rind | — | Pale yellow to brown or black |
| Aging | — | 5–8 months or longer |
| Taste | Pleasant aroma of fresh or heated milk, butter, and cream | Sharp, salty |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Burrata di Andria Cheese | Pecorino Romano Cheese | |
|---|---|---|
| Best Pairings | — | Olives |
| Other Good Pairings | — | Amaro, Cabernet Sauvignon, Malbec, Pistachios |
Which would you pick?
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Where to buy Burrata di Andria Cheese and Pecorino Romano Cheese
Burrata di Andria Cheese
Pecorino Romano Cheese
Taste Comparison: Does Burrata di Andria Cheese Taste Like Pecorino Romano Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Pecorino Romano Cheese brings sharp, salty character. On the nose, Burrata di Andria Cheese offers fresh or heated milk, butter, and cream, contrasted with Pecorino Romano Cheese's strong.
Can You Substitute Burrata di Andria Cheese for Pecorino Romano Cheese?
Burrata di Andria Cheese can stand in for Pecorino Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect shredded, spongy, cream-soaked mass bite and body where the recipe calls for hard. Flavor-wise, Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream while Pecorino Romano Cheese brings sharp, salty notes.
Which Is Better, Burrata di Andria Cheese or Pecorino Romano 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 hard profile, Pecorino Romano 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 Pecorino Romano Cheese fits dishes calling for sharp, salty.
Frequently Asked Questions
Is Burrata di Andria Cheese the same as Pecorino Romano Cheese?
No, they're distinct cheeses. Burrata di Andria Cheese is made from cow milk; Pecorino Romano Cheese uses sheep.
Is Burrata di Andria Cheese similar to Pecorino Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata di Andria Cheese for Pecorino Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata di Andria Cheese taste like Pecorino Romano Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Pecorino Romano Cheese is sharp, salty. Aromas also diverge. Burrata di Andria Cheese leans fresh or heated milk, butter, and cream, and Pecorino Romano Cheese is closer to strong.
What is Burrata di Andria Cheese made of?
Burrata di Andria Cheese is made from cow milk (raw or pasteurized).
What is Pecorino Romano Cheese made of?
Pecorino Romano Cheese is made from sheep milk, using rennet rennet. It's typically aged 5–8 months or longer. It originates in Italy.
Which should I choose, Burrata di Andria Cheese or Pecorino Romano 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 Pecorino Romano Cheese is hard.
See full profiles: Burrata di Andria Cheese and Pecorino Romano Cheese.