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Burrata Cheese vs Cheddar Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Cheddar Cheese comes from United Kingdom, specifically from Southwest (Somerset, Gloucester). It does not have protected designation status.

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Cheddar Cheese uses milk that is cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing.

Composition and Texture

Burrata Cheese's composition reveals that it has a fat content of 60% fat in dry matter . The texture is described as soft, creamy. Similarly, Cheddar Cheese shows that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline).

Flavor and Aroma

Burrata Cheese's flavor profile is characterized by a general flavor of mild, lactic and notes of creamy, rich, delicate; best enjoyed fresh. The aroma is not specified.. Similarly, Cheddar Cheese is described by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Its aroma is described as varies.

Appearance and Aging

Burrata Cheese's appearance can be described by its color, which is not specified, and it is available in pouch-shaped, wrapped. This variety is aged within 48 hours. Similarly, Cheddar Cheese features a color that is natural or dyed orange, comes in tiny truckles to 650-pound blocks, and has an aging period of a few months to several years.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Cheddar Cheese is varies (natural, cloth, wax, plastic), with rennet type remaining unspecified.

Burrata Cheese Cheddar Cheese
Country of Origin Italy United Kingdom
Specific Origin Andria, Apulia Southwest (Somerset, Gloucester)
Milk Type Cow's Milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Fresh, Raw Raw, Thermized, Pasteurized
Fat Content 60% fat in dry matter At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Thin Varies (natural, cloth, wax, plastic)
Texture Soft, creamy Varies (rubbery to friable and crystalline)
Flavor Mild, lactic Mild to sharp, buttery to brothy and savory
Flavor Notes Creamy, rich, delicate; best enjoyed fresh From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer
Aroma Varies
Colors Natural or dyed orange
Forms Pouch-shaped, wrapped Tiny truckles to 650-pound blocks
Age Within 48 hours A few months to several years