Burrata Cheese vs Caciocavallo Silano Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Caciocavallo Silano Cheese is homogeneous, compact, with very small holes and made from cow milk.
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 Silano Cheese?
Caciocavallo Silano is a stretched-curd cow's milk cheese from southern Italy, made in Basilicata, Calabria, Campania, Molise and Apulia. It has held protected geographical status since 1993 and carries a hard edible rind.
What's the Difference Between Burrata Cheese and Caciocavallo Silano Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Caciocavallo Silano Cheese (Cow's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Caciocavallo Silano Cheese (Raw, may be thermised)
- Texture: Burrata Cheese (Soft, creamy), Caciocavallo Silano Cheese (Homogeneous, compact, with very small holes)
- Rind: Burrata Cheese (Thin), Caciocavallo Silano Cheese (Thin, smooth, straw yellow color)
- Aging: Burrata Cheese (Within 48 hours), Caciocavallo Silano Cheese (Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months)
- Taste: Burrata Cheese (Mild, lactic), Caciocavallo Silano Cheese (Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged)
Side-by-Side Comparison
| Burrata Cheese | Caciocavallo Silano Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | Calabria, Campania, Molise, Apulia, And Basilicata |
| Milk Type | Cow, occasionally water buffalo | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw, may be thermised |
| Texture | Soft, creamy | Homogeneous, compact, with very small holes |
| Rind | Thin | Thin, smooth, straw yellow color |
| Aging | Within 48 hours | Minimum 30 days; "EXTRA" for at least 4 months, "GRAN RISERVA" for at least 9 months |
| Taste | Mild, lactic | Aromatic, pleasant, melts in the mouth, mild when young, pungent when aged |
Taste Comparison: Does Burrata Cheese Taste Like Caciocavallo Silano Cheese?
Burrata Cheese reads as mild, lactic, while Caciocavallo Silano Cheese brings aromatic, pleasant, melts in the mouth, mild when young, pungent when aged character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Caciocavallo Silano Cheese leans toward mild when young, pungent as it matures. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Caciocavallo Silano Cheese at minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Can You Substitute Burrata Cheese for Caciocavallo Silano Cheese?
Burrata Cheese can stand in for Caciocavallo Silano 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 homogeneous, compact, with very small holes. Flavor-wise, Burrata Cheese reads as mild, lactic while Caciocavallo Silano Cheese brings aromatic, pleasant, melts in the mouth, mild when young, pungent when aged notes.
Which Is Better, Burrata Cheese or Caciocavallo Silano 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 homogeneous, compact, with very small holes profile, Caciocavallo Silano Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Caciocavallo Silano Cheese fits dishes calling for aromatic, pleasant, melts in the mouth, mild when young, pungent when aged.
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Frequently Asked Questions
Is Burrata Cheese the same as Caciocavallo Silano Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Caciocavallo Silano Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Caciocavallo Silano Cheese minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Is Burrata Cheese similar to Caciocavallo Silano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Caciocavallo Silano Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Caciocavallo Silano Cheese?
Burrata Cheese reads as mild, lactic, while Caciocavallo Silano Cheese is aromatic, pleasant, melts in the mouth, mild when young, pungent when aged.
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 Silano Cheese made of?
Caciocavallo Silano Cheese is made from cow milk (raw, may be thermised), using calf or kid rennet pas rennet. It's typically aged minimum 30 days; "extra" for at least 4 months, "gran riserva" for at least 9 months.
Which should I choose, Burrata Cheese or Caciocavallo Silano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Caciocavallo Silano Cheese is homogeneous, compact, with very small holes.