Burrata Cheese vs Caciocavallo di Bufala Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Caciocavallo di Bufala Cheese is semi-hard, artisan and made from buffalo milk, originating in Italy.
What Is Burrata Cheese?
Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.
What Is Caciocavallo di Bufala Cheese?
Caciocavallo di Bufala is a traditional Italian cheese made from pasteurized water buffalo's milk. It is a semi-hard, artisan cheese known for its savory flavor and earthy aroma. The cheese is typically shaped into a teardrop and aged for a period to develop its characteristic taste and texture. Its firm yet pliable consistency makes it suitable for slicing and melting, adding rich flavor to various dishes. Often enjoyed on its own or as part of a cheese board, Caciocavallo di Bufala pairs well with hearty breads and full-bodied wines. This cheese offers a taste of Italy's rich dairy heritage, particularly appreciated in regions where it is traditionally produced.
What's the Difference Between Burrata Cheese and Caciocavallo di Bufala Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Caciocavallo di Bufala Cheese (water buffalo's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Caciocavallo di Bufala Cheese (pasteurized)
- Texture: Burrata Cheese (Soft, creamy), Caciocavallo di Bufala Cheese (semi-hard, artisan)
- Taste: Burrata Cheese (Mild, lactic), Caciocavallo di Bufala Cheese (savory)
Side-by-Side Comparison
| Burrata Cheese | Caciocavallo di Bufala Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Andria, Apulia | — |
| Milk Type | Cow, occasionally water buffalo | Water buffalo's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Texture | Soft, creamy | Semi-hard, artisan |
| Rind | Thin | — |
| Aging | Within 48 hours | — |
| Taste | Mild, lactic | Savory |
Taste Comparison: Does Burrata Cheese Taste Like Caciocavallo di Bufala Cheese?
Burrata Cheese reads as mild, lactic, while Caciocavallo di Bufala Cheese brings savory character.
Can You Substitute Burrata Cheese for Caciocavallo di Bufala Cheese?
Burrata Cheese can stand in for Caciocavallo di Bufala Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for semi-hard, artisan. Flavor-wise, Burrata Cheese reads as mild, lactic while Caciocavallo di Bufala Cheese brings savory notes.
Which Is Better, Burrata Cheese or Caciocavallo di Bufala Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Burrata Cheese. For a semi-hard, artisan profile, Caciocavallo di Bufala Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Caciocavallo di Bufala Cheese fits dishes calling for savory.
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Frequently Asked Questions
Is Burrata Cheese the same as Caciocavallo di Bufala Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Caciocavallo di Bufala Cheese uses buffalo.
Is Burrata Cheese similar to Caciocavallo di Bufala Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Caciocavallo di Bufala Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Caciocavallo di Bufala Cheese?
Burrata Cheese reads as mild, lactic, while Caciocavallo di Bufala Cheese is savory.
What is Burrata Cheese made of?
Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. It originates in Italy.
What is Caciocavallo di Bufala Cheese made of?
Caciocavallo di Bufala Cheese is made from buffalo milk (pasteurized). It originates in Italy.
Which should I choose, Burrata Cheese or Caciocavallo di Bufala Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Caciocavallo di Bufala Cheese is semi-hard, artisan.