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Burrata Cheese vs Parmigiano Reggiano Cheese
Burrata Cheese
Parmigiano Reggiano Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Burrata Cheese and Parmigiano Reggiano Cheese?"
- "Is Burrata Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Burrata Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Burrata Cheese or Parmigiano Reggiano 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.
Parmigiano Reggiano Cheese Overview
Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Parmigiano Reggiano Cheese originated from Italy.
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. Parmigiano Reggiano Cheese has a PDO (1996).
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Parmigiano Reggiano 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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".
Taste and Aroma
Burrata Cheese has a mild, lactic taste. Parmigiano Reggiano Cheese has a umami taste. Parmigiano Reggiano's aroma can be described as "mild, milky".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Parmigiano Reggiano Cheese has a color of straw or light straw , comes in cylindrical, slightly convex sides and has an aging period of 12 to 36 months .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Parmigiano Reggiano Cheese's rind is described as hard , with calf rennet.
Ranking
Burrata is ranked #36 out of 996 types based on community views. Parmigiano Reggiano is ranked #85 out of 996 types based on community views.
Pairing Comparison
| Burrata | Parmigiano Reggiano | |
|---|---|---|
| Best Pairings | No pairings listed. | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto, Roasted Vegetables, Sangiovese, Seaweed, Sweet Potato, Tomatoes |
| Other Good Pairings | No additional pairings listed. | Avocado, Cabernet Franc, Cabernet Sauvignon, Cava, Champagne, Dijon Mustard, Dirty Martini, Dried Figs, Dried Fruit, Ginger, Honey, Honeycomb, Macaroni and Cheese, Malbec, Merlot, Muscat, Pecans, Prosecco, Pumpkin, Salami, Salmon, Scotch, Steak, Tequila |
For more details, check the full pairing guides on the Burrata and Parmigiano Reggiano pages.
Side-by-Side Comparison Table
| Burrata Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | Italy |
| Specific Origin | Andria, Apulia | Emilia-Romagna Region |
| Certification | Not Specified | PDO (1996) |
| Milk Type | Water buffalo's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Fat Content | 60% fat in dry matter | Minimum 32% |
| Rind | Thin | Hard |
| Texture | Soft, creamy | Grainy, flaky |
| Taste | Mild, lactic | Umami |
| Aroma | Not Specified | Mild, Milky |
| Colors | Not Specified | Straw or light straw |
| Forms | Pouch-shaped, wrapped | Cylindrical, slightly convex sides |
| Age | Within 48 hours | 12 to 36 months |
| Rennet Type | Not Specified | Calf rennet |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a grainy, flaky consistency, Parmigiano Reggiano might be the better pick. Burrata has a mild, lactic taste, making it great for various dishes. Meanwhile, Parmigiano Reggiano offers a umami profile, ideal for different meals.
