Burrata Cheese vs Pasta Filata Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous and made from cow or buffalo milk.
What Is Burrata Cheese?
Burrata is a fresh Italian cheese from Puglia with a pouch of stretched mozzarella curd around a filling of stracciatella and cream. Cut it open and the soft centre spills out, which is what it is known for.
What Is Pasta Filata Cheese?
Pasta filata is the Italian spun-curd technique behind mozzarella, provolone, caciocavallo and scamorza. Fresh curd is kneaded in hot water until it turns soft, elastic and stringy, which gives the finished cheese its fibrous structure.
What's the Difference Between Burrata Cheese and Pasta Filata Cheese?
- Texture: Burrata Cheese (Soft, creamy), Pasta Filata Cheese (soft, elastic and stringy, fibrous)
- Aging: Burrata Cheese (Within 48 hours), Pasta Filata Cheese (fresh for mozzarella, aged for provolone, caciocavallo and scamorza)
Side-by-Side Comparison
| Burrata Cheese | Pasta Filata Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | Italy |
| Milk Type | Cow, occasionally water buffalo | Cow, water buffalo |
| Milk Treatment | Pasteurized or unpasteurized | — |
| Texture | Soft, creamy | Soft, elastic and stringy, fibrous |
| Rind | Thin | — |
| Aging | Within 48 hours | Fresh for mozzarella, aged for provolone, caciocavallo and scamorza |
| Taste | Mild, lactic | — |
Taste Comparison: Does Burrata Cheese Taste Like Pasta Filata Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pasta Filata Cheese at fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Can You Substitute Burrata Cheese for Pasta Filata Cheese?
In most recipes, Burrata Cheese and Pasta Filata Cheese can be swapped with reasonable results. Both are cow or buffalo-milk cheeses, so the base character carries over. Expect soft, creamy bite and body where the recipe calls for soft, elastic and stringy, fibrous.
Which Is Better, Burrata Cheese or Pasta Filata Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy cheese, go with Burrata Cheese. For a soft, elastic and stringy, fibrous profile, Pasta Filata Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Burrata Cheese the same as Pasta Filata Cheese?
No, they're distinct cheeses. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pasta Filata Cheese fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Is Burrata Cheese similar to Pasta Filata Cheese?
Somewhat. They share a cow or buffalo-milk base but diverge in texture and flavor.
Can I substitute Burrata Cheese for Pasta Filata Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Burrata Cheese taste like Pasta Filata Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Burrata Cheese made of?
Burrata Cheese is made from cow or buffalo milk (pasteurized or unpasteurized), using animal rennet. It's typically aged within 48 hours. It originates in Italy.
What is Pasta Filata Cheese made of?
Pasta Filata Cheese is made from cow or buffalo milk. It's typically aged fresh for mozzarella, aged for provolone, caciocavallo and scamorza.
Which should I choose, Burrata Cheese or Pasta Filata Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Pasta Filata Cheese is soft, elastic and stringy, fibrous.