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Burrata Cheese vs Emmental Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Emmental Cheese comes from Switzerland, specifically from Emmental, Canton of Bern. It is certified with designations including PDO (2004).

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Emmental Cheese uses milk that is raw cow's milk and is typically raw 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, Emmental Cheese shows that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard.

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, Emmental Cheese is described by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. The aroma is not specified..

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, Emmental Cheese features a color that is yellow, comes in round loaves, and has an aging period of 4 months to over 1 year.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Information on the rind and rennet type of Emmental Cheese is not provided.

Burrata Cheese Emmental Cheese
Country of Origin Italy Switzerland
Specific Origin Andria, Apulia Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's Milk Raw Cow's Milk
Milk Treatment Fresh, Raw Raw
Fat Content 60% fat in dry matter Minimum of 45% (dry matter)
Rind Thin
Texture Soft, creamy Hard or medium-hard
Flavor Mild, lactic Nutty, sweet
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged
Colors Yellow
Forms Pouch-shaped, wrapped Round loaves
Age Within 48 hours 4 months to over 1 year