Burrata di Andria Cheese vs Reblochon Cheese
Burrata di Andria Cheese is a shredded, spongy, cream-soaked mass cow-milk cheese, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Burrata di Andria Cheese and Reblochon Cheese?
- Milk treatment: Burrata di Andria Cheese (Raw or pasteurized), Reblochon Cheese (Raw)
- Texture: Burrata di Andria Cheese (Shredded, spongy, cream-soaked mass), Reblochon Cheese (Ivory-colored, creamy and supple)
- Taste: Burrata di Andria Cheese (Pleasant aroma of fresh or heated milk, butter, and cream), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Burrata di Andria Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Apulia | Haute-Savoie And Savoie |
| Milk Type | Cow's milk | Raw whole cow’s milk |
| Milk Treatment | Raw or pasteurized | Raw |
| Texture | Shredded, spongy, cream-soaked mass | Ivory-colored, creamy and supple |
| Rind | — | Yellow-orange covered with a thin white mold |
| Aging | — | 3 to 4 months |
| Taste | Pleasant aroma of fresh or heated milk, butter, and cream | Creamy, nutty |
Taste Comparison: Does Burrata di Andria Cheese Taste Like Reblochon Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Reblochon Cheese brings creamy, nutty character.
Can You Substitute Burrata di Andria Cheese for Reblochon Cheese?
In most recipes, Burrata di Andria Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Burrata di Andria Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon 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 Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Burrata di Andria Cheese the same as Reblochon Cheese?
No, they're distinct cheeses.
Is Burrata di Andria Cheese similar to Reblochon Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Burrata di Andria Cheese for Reblochon Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Burrata di Andria Cheese taste like Reblochon Cheese?
Burrata di Andria Cheese reads as pleasant aroma of fresh or heated milk, butter, and cream, while Reblochon Cheese is creamy, nutty.
What is Burrata di Andria Cheese made of?
Burrata di Andria Cheese is made from cow milk (raw or pasteurized).
What is Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Burrata di Andria Cheese or Reblochon 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 Reblochon Cheese is ivory-colored, creamy and supple.