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Burrata Cheese vs Gruyère Cheese
Burrata Cheese
Gruyère Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Gruyère Cheese, including:
- "What is the difference between Burrata Cheese and Gruyère Cheese?"
- "Is Burrata Cheese and Gruyère Cheese the same?"
- "How does Burrata Cheese compare to Gruyère Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Gruyère Cheese?"
- "Is Burrata Cheese or Gruyère 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.
Gruyère Cheese Overview
Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Gruyère Cheese originated from Switzerland.
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. Gruyère Cheese has a AOP (2007), PGI (2007), GI (2011).
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Gruyère Cheese is made with cow milk that is typically raw.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of none. Gruyère's texture can be described as "dense, moister".
Taste and Aroma
Burrata Cheese has a mild, lactic taste. Gruyère Cheese has a nutty, complex taste. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Gruyère Cheese's rind is described as natural, orangy , with animal rennet.
Ranking
Burrata is ranked #41 out of 996 types based on community views. Gruyère is ranked #34 out of 996 types based on community views.
Pairing Comparison
| Burrata | Gruyère | |
|---|---|---|
| Best Pairings | No pairings listed. | Beaujolais, Chardonnay, Clam Chowder, Cod, Dijon Mustard, Grilled Cheese, Grüner Veltliner, Ham, Macaroni and Cheese, Mushrooms |
| Other Good Pairings | No additional pairings listed. | Asparagus, Madeira, Olives, White Burgundy |
For more details, check the full pairing guides on the Burrata and Gruyère pages.
Side-by-Side Comparison Table
| Burrata Cheese | Gruyère Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | Switzerland |
| Specific Origin | Andria, Apulia | Switzerland, Specifically The Gruyère Region. |
| Certification | Not Specified | AOP (2007), PGI (2007), GI (2011) |
| Milk Type | Water buffalo's milk | Cow’s milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | 60% fat in dry matter | Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. |
| Moisture Content | Not Specified | Approximately 35-37%, characteristic of its dense texture. |
| Rind | Thin | Natural, orangy |
| Texture | Soft, creamy | Dense, moister |
| Taste | Mild, lactic | Nutty, complex |
| Aroma | Not Specified | Earthy, fruity, possibly barnyardy |
| Colors | Not Specified | Varies |
| Forms | Pouch-shaped, wrapped | Cylindrical |
| Age | Within 48 hours | 5 months to 24+ |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a dense, moister consistency, Gruyère might be the better pick. Burrata has a mild, lactic taste, making it great for various dishes. Meanwhile, Gruyère offers a nutty, complex profile, ideal for different meals.
