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 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 Pecorino Romano Cheese?
Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.
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 |
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.
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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 animal (sheep) 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.