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Burrata Cheese vs Feta Cheese
Burrata Cheese
Feta Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Feta Cheese, including:
- "What is the difference between Burrata Cheese and Feta Cheese?"
- "Is Burrata Cheese and Feta Cheese the same?"
- "How does Burrata Cheese compare to Feta Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Feta Cheese?"
- "Is Burrata Cheese or Feta Cheese better?"
Burrata Cheese Overview
Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.
Feta Cheese Overview
Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Feta Cheese originated from Greece.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Burrata is not a protected cheese. Feta Cheese has a PDO (2002).
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Feta Cheese is made with goat and sheep milk that is typically raw or pasteurized.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".
Taste and Aroma
Burrata Cheese has a mild, lactic taste. Feta Cheese has a sharp to mild taste. Feta's aroma can be described as "nutty, strong".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Feta Cheese's rind is described as none .
Ranking
Burrata is ranked #43 out of 996 types based on community views. Feta is ranked #23 out of 996 types based on community views.
Pairing Comparison
| Burrata | Feta | |
|---|---|---|
| Best Pairings | No pairings listed. | Albariño, Asparagus, Avocado, Cod, Dirty Martini, Green Tea, Kiwi, Kolsch, Kombucha, Mangoes, Muscat, Pesto, Pinot Grigio, Pistachios, Pumpkin, Riesling, Roasted Vegetables, Salmon, Sauvignon Blanc, Seaweed, Shrimp, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Beaujolais, Cabernet Franc, California Viogniers, Chicken, Dried Cranberries, Fruit Compote, Gamay, German Riesling, Grüner Veltliner, Muscat, Pinot Gris, Prosecco, Raspberry, Sparkling Rosé, Strawberries, Tacos, Tequila, Tuna, Viognier |
For more details, check the full pairing guides on the Burrata and Feta pages.
Side-by-Side Comparison Table
| Burrata Cheese | Feta Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | Greece |
| Specific Origin | Andria, Apulia | Throughout Greece |
| Certification | Not Specified | PDO (2002) |
| Milk Type | Water buffalo's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized, sometimes raw |
| Fat Content | 60% fat in dry matter | Not Specified |
| Moisture Content | Not Specified | High |
| Rind | Thin | None |
| Texture | Soft, creamy | Soft, white, aged in brine |
| Taste | Mild, lactic | Sharp to mild |
| Aroma | Not Specified | Nutty, strong |
| Colors | Not Specified | White |
| Forms | Pouch-shaped, wrapped | Blocks submerged in brine, barrels |
| Age | Within 48 hours | 2 months to longer |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a soft, white, aged in brine consistency, Feta might be the better pick. Burrata has a mild, lactic taste, making it great for various dishes. Meanwhile, Feta offers a sharp to mild profile, ideal for different meals.
