Burrata Cheese vs Kefalotyri Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Kefalotyri Cheese is hard and made from goat or sheep milk, originating in Cyprus and Greece.

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 Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

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

• Origin: Burrata Cheese (Italy), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Burrata Cheese (cow, occasionally water buffalo), Kefalotyri Cheese (goat's or sheep's milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Kefalotyri Cheese (pasteurized)
• Texture: Burrata Cheese (Soft, creamy), Kefalotyri Cheese (hard)
• Rind: Burrata Cheese (Thin), Kefalotyri Cheese (natural)
• Aging: Burrata Cheese (Within 48 hours), Kefalotyri Cheese (2 to 3 months)
• Taste: Burrata Cheese (Mild, lactic), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Kefalotyri Cheese?

Burrata Cheese reads as mild, lactic, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Kefalotyri Cheese at 2 to 3 months.

Can You Substitute Burrata Cheese for Kefalotyri Cheese?

Burrata Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Burrata Cheese reads as mild, lactic while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Burrata Cheese or Kefalotyri 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 hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Frequently Asked Questions

Is Burrata Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Kefalotyri Cheese comes from Cyprus and Greece. Burrata Cheese is made from cow or buffalo milk; Kefalotyri Cheese uses goat or sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Kefalotyri Cheese 2 to 3 months.

Is Burrata Cheese similar to Kefalotyri Cheese?

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

Can I substitute Burrata Cheese for Kefalotyri Cheese?

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

Does Burrata Cheese taste like Kefalotyri Cheese?

Burrata Cheese reads as mild, lactic, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy.

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 Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Burrata Cheese or Kefalotyri Cheese?

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