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Burrata Cheese vs Paneer Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled 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, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

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, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

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, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Burrata Cheese Paneer Cheese
Country of Origin Italy
Specific Origin Andria, Apulia Northern India, Pakistan
Milk Type Cow's Milk Cow's or buffalo's milk
Milk Treatment Fresh, Raw Boiled
Fat Content 60% fat in dry matter
Rind Thin
Texture Soft, creamy Semisoft, crumbly
Flavor Mild, lactic Mild, slightly milky
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White
Forms Pouch-shaped, wrapped Rectangles, immersed in chilled water
Age Within 48 hours Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk