Burrata Cheese vs Caciottone di Norcia Cheese

Q: Is Burrata Cheese the same as Caciottone di Norcia Cheese?

No. Burrata Cheese and Caciottone di Norcia Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Burrata Cheese for Caciottone di Norcia Cheese?

In most recipes you can swap Burrata Cheese for Caciottone di Norcia Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Burrata Cheese or Caciottone di Norcia Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind and made from cow and sheep 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 Caciottone di Norcia Cheese?

Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately

What's the Difference Between Burrata Cheese and Caciottone di Norcia Cheese?

Milk type: Burrata Cheese (cow, occasionally water buffalo), Caciottone di Norcia Cheese (Cow's milk and sheep's milk)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Caciottone di Norcia Cheese (Pasteurized)
Texture: Burrata Cheese (Soft, creamy), Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind)
Rind: Burrata Cheese (Thin), Caciottone di Norcia Cheese (Thin, smooth, and washed)
Aging: Burrata Cheese (Within 48 hours), Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type)
Taste: Burrata Cheese (Mild, lactic), Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste)

Side-by-Side Comparison

	Burrata Cheese	Caciottone di Norcia Cheese
Country of Origin	Italy	—
Specific Origin	Andria, Apulia	Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo
Milk Type	Cow, occasionally water buffalo	Cow's milk and sheep's milk
Milk Treatment	Pasteurized or unpasteurized	Pasteurized
Texture	Soft, creamy	Soft and buttery, becoming firmer closer to the rind
Rind	Thin	Thin, smooth, and washed
Aging	Within 48 hours	20 to 365 days, depending on ripening type
Taste	Mild, lactic	Fragrant and aromatic with a creamy aftertaste

Taste Comparison: Does Burrata Cheese Taste Like Caciottone di Norcia Cheese?

Burrata Cheese reads as mild, lactic, while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Caciottone di Norcia Cheese leans toward cream. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type.

Can You Substitute Burrata Cheese for Caciottone di Norcia Cheese?

Burrata Cheese can stand in for Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind. Flavor-wise, Burrata Cheese reads as mild, lactic while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste notes.

Which Is Better, Burrata Cheese or Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind profile, Caciottone di Norcia Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Caciottone di Norcia Cheese fits dishes calling for fragrant and aromatic with a creamy aftertaste.

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Frequently Asked Questions

Is Burrata Cheese the same as Caciottone di Norcia Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Caciottone di Norcia Cheese uses cow and sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Caciottone di Norcia Cheese 20 to 365 days, depending on ripening type.

Is Burrata Cheese similar to Caciottone di Norcia Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Burrata Cheese for Caciottone di Norcia Cheese?

You can, but expect a shift in richness and milk character.

Does Burrata Cheese taste like Caciottone di Norcia Cheese?

Burrata Cheese reads as mild, lactic, while Caciottone di Norcia Cheese is fragrant and aromatic with a creamy aftertaste.

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 Caciottone di Norcia Cheese made of?

Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.

Which should I choose, Burrata Cheese or Caciottone di Norcia Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind.