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Burrata Cheese vs Gorgonzola Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Gorgonzola Cheese comes from Italy, specifically from Lombardy, Piedmont. It is certified with designations including PDO (1996).

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Gorgonzola Cheese uses milk that is cow’s milk and is typically 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, Gorgonzola Cheese shows that the fat content is not specified . The texture is described as soft to crumbly.

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, Gorgonzola Cheese is described by a general flavor of sweet to savory and notes of dolce: creamy, slightly spicy, delicate. piccante: blue-veined, crumbly, strong, with widespread bluish-green marbling. 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, Gorgonzola Cheese features a color that is straw-white, blue-green veins, comes in 13 to 26 pounds, and has an aging period of 2 to 3 months.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Gorgonzola Cheese is none, with rennet type remaining unspecified.

Burrata Cheese Gorgonzola Cheese
Country of Origin Italy Italy
Specific Origin Andria, Apulia Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's Milk Cow’s milk
Milk Treatment Fresh, Raw Pasteurized
Fat Content 60% fat in dry matter
Rind Thin None
Texture Soft, creamy Soft to crumbly
Flavor Mild, lactic Sweet to savory
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Dolce: Creamy, slightly spicy, delicate. Piccante: Blue-veined, crumbly, strong, with widespread bluish-green marbling
Colors Straw-white, blue-green veins
Forms Pouch-shaped, wrapped 13 to 26 pounds
Age Within 48 hours 2 to 3 months