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Burrata Cheese vs Manchego Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Manchego Cheese comes from Spain, specifically from La Mancha region. It is certified with designations including PDO (1984).

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Manchego Cheese uses milk that is manchega ewe's milk and is typically raw or 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, Manchego Cheese shows that the fat content is not specified . The texture is described as compact.

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, Manchego Cheese is described by a general flavor of slightly acidic and notes of slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. 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, Manchego Cheese features a color that is white to yellowish ivory, comes in cylindrical with flat faces, and has an aging period of fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Manchego Cheese is pleita and flor imprints, with rennet type animal rennet.

Burrata Cheese Manchego Cheese
Country of Origin Italy Spain
Specific Origin Andria, Apulia La Mancha region
Certification None PDO (1984)
Milk Type Cow's Milk Manchega ewe's milk
Milk Treatment Fresh, Raw Raw or pasteurized
Fat Content 60% fat in dry matter
Rind Thin Pleita and flor imprints
Texture Soft, creamy Compact
Flavor Mild, lactic Slightly acidic
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes
Colors White to yellowish ivory
Forms Pouch-shaped, wrapped Cylindrical with flat faces
Age Within 48 hours Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year)
Rennet Type Animal rennet