Burrata Cheese vs Kashkaval Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

• Origin: Burrata Cheese (Italy), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Burrata Cheese (cow, occasionally water buffalo), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Kashkaval Cheese (Varied)
• Texture: Burrata Cheese (Soft, creamy), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Burrata Cheese (Thin), Kashkaval Cheese (Varied)
• Aging: Burrata Cheese (Within 48 hours), Kashkaval Cheese (Minimum of two months)
• Taste: Burrata Cheese (Mild, lactic), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Kashkaval Cheese?

Burrata Cheese reads as mild, lactic, while Kashkaval Cheese brings piquant character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Burrata Cheese for Kashkaval Cheese?

Burrata Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Burrata Cheese reads as mild, lactic while Kashkaval Cheese brings piquant notes.

Which Is Better, Burrata Cheese or Kashkaval 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 medium-hard to hard, elastic profile, Kashkaval Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Kashkaval Cheese fits dishes calling for piquant.

Frequently Asked Questions

Is Burrata Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Burrata Cheese is made from cow or buffalo milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Kashkaval Cheese minimum of two months.

Is Burrata Cheese similar to Kashkaval Cheese?

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

Can I substitute Burrata Cheese for Kashkaval Cheese?

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

Does Burrata Cheese taste like Kashkaval Cheese?

Burrata Cheese reads as mild, lactic, while Kashkaval Cheese is piquant.

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, Burrata Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Kashkaval Cheese is medium-hard to hard, elastic.