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Burrata Cheese vs Kasseri Cheese
Burrata Cheese
Kasseri Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Kasseri Cheese, including:
- "What is the difference between Burrata Cheese and Kasseri Cheese?"
- "Is Burrata Cheese and Kasseri Cheese the same?"
- "How does Burrata Cheese compare to Kasseri Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Kasseri Cheese?"
- "Is Burrata Cheese or Kasseri 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.
Kasseri Cheese Overview
Kasseri is a semi-hard cheese made predominantly from sheep's milk, with up to 20% goat's milk allowed. Originating in Greece, it is smooth and pale yellow, known for its elastic texture and mild, buttery flavor with a slight tang. Kasseri is often used in pies, pastries, and as a table cheese, especially in Greek and Turkish cuisines.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Kasseri 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. Kasseri Cheese has a PDO (1996).
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Kasseri 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". Kasseri's texture can be described as "firm to hard".
Taste and Aroma
Burrata Cheese has a mild, lactic taste. Kasseri Cheese has a rich taste. Kasseri's aroma can be described as "flowery".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Kasseri Cheese has a color of pale yellow , comes in wheels and has an aging period of at least 2 months, peak at 10+ months .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Kasseri Cheese's rind is described as develops as ages , with natural rennet.
Ranking
Burrata is ranked #36 out of 996 types based on community views. Kasseri is ranked #116 out of 996 types based on community views.
Side-by-Side Comparison Table
| Burrata Cheese | Kasseri Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | Greece |
| Specific Origin | Andria, Apulia | Thrace, Macedonia, Thessaly, Lesbos |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Water buffalo's milk | Goat's and sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Traditionally raw, increasingly pasteurized |
| Fat Content | 60% fat in dry matter | Not Specified |
| Rind | Thin | Develops as ages |
| Texture | Soft, creamy | Firm to hard |
| Taste | Mild, lactic | Rich |
| Aroma | Not Specified | Flowery |
| Colors | Not Specified | Pale yellow |
| Forms | Pouch-shaped, wrapped | Wheels |
| Age | Within 48 hours | At least 2 months, peak at 10+ months |
| Rennet Type | Not Specified | Natural rennet |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a firm to hard consistency, Kasseri might be the better pick. Burrata has a mild, lactic taste, making it great for various dishes. Meanwhile, Kasseri offers a rich profile, ideal for different meals.
