Burrata Cheese vs Paneer Cheese
In this article, we’ll explore the answers to the most common questions about Burrata Cheese and Paneer Cheese, including:
- "What is the difference between Burrata Cheese and Paneer Cheese?"
- "Is Burrata Cheese and Paneer Cheese the same?"
- "How does Burrata Cheese compare to Paneer Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Paneer Cheese?"
- "Is Burrata Cheese or Paneer 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.
Paneer Cheese Overview
Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.
Comparing the Two Cheeses
Ranking
Burrata is ranked #40 out of 375 types.
Paneer is ranked #193 out of 375 types.
Country of Origin
Burrata Cheese comes from Italy. Paneer Cheese originated from .
Milk Type and Treatment
Burrata Cheese is made with cow milk that is typically raw. Paneer Cheese is made with cow or buffalo milk that is typically other.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Paneer's texture can be described as "semisoft, crumbly".
Flavor and Aroma
Burrata Cheese has a mild, lactic flavor. Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Paneer Cheese has a color of 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 . Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.
Side-by-Side Comparison Table
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 |
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 |