Burrata Cheese vs Ġbejna Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Ġbejna Cheese is soft and made from goat or sheep milk, originating in Malta.

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 Ġbejna Cheese?

Ġbejna is a small round cheese from Malta made with sheep milk, salt and rennet. It is sold fresh in its own whey, sundried, salt cured, or coated in crushed black pepper, and it shows up in Maltese soups, pasta and ħobż biż-żejt.

What's the Difference Between Burrata Cheese and Ġbejna Cheese?

• Origin: Burrata Cheese (Italy), Ġbejna Cheese (Malta)
• Milk type: Burrata Cheese (cow, occasionally water buffalo), Ġbejna Cheese (goat's or sheep's milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Ġbejna Cheese (Raw)
• Texture: Burrata Cheese (Soft, creamy), Ġbejna Cheese (Soft)
• Rind: Burrata Cheese (Thin), Ġbejna Cheese (None)
• Aging: Burrata Cheese (Within 48 hours), Ġbejna Cheese (Fresh within 24 hours)
• Taste: Burrata Cheese (Mild, lactic), Ġbejna Cheese (Savory)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Ġbejna Cheese?

Burrata Cheese reads as mild, lactic, while Ġbejna Cheese brings savory character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Ġbejna Cheese leans toward typical of sheep cheeses. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Ġbejna Cheese at fresh within 24 hours.

Can You Substitute Burrata Cheese for Ġbejna Cheese?

Burrata Cheese can stand in for Ġbejna 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. Flavor-wise, Burrata Cheese reads as mild, lactic while Ġbejna Cheese brings savory notes.

Which Is Better, Burrata Cheese or Ġbejna 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 profile, Ġbejna Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Ġbejna Cheese fits dishes calling for savory.

Frequently Asked Questions

Is Burrata Cheese the same as Ġbejna Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Ġbejna Cheese comes from Malta. Burrata Cheese is made from cow or buffalo milk; Ġbejna Cheese uses goat or sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Ġbejna Cheese fresh within 24 hours.

Is Burrata Cheese similar to Ġbejna Cheese?

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

Can I substitute Burrata Cheese for Ġbejna Cheese?

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

Does Burrata Cheese taste like Ġbejna Cheese?

Burrata Cheese reads as mild, lactic, while Ġbejna Cheese is savory.

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 Ġbejna Cheese made of?

Ġbejna Cheese is made from goat or sheep milk (raw), using natural animal rennet. It's typically aged fresh within 24 hours. It originates in Malta.

Which should I choose, Burrata Cheese or Ġbejna Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Ġbejna Cheese is soft.