Burrata Cheese vs Pecorino Crotonese Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep 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 Pecorino Crotonese Cheese?
Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.
What's the Difference Between Burrata Cheese and Pecorino Crotonese Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Pecorino Crotonese Cheese (Whole sheep's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
- Texture: Burrata Cheese (Soft, creamy), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
- Rind: Burrata Cheese (Thin), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
- Aging: Burrata Cheese (Within 48 hours), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
- Taste: Burrata Cheese (Mild, lactic), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))
Side-by-Side Comparison
| Burrata Cheese | Pecorino Crotonese Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | Provinces Of Crotone, Catanzaro, And Cosenza |
| Milk Type | Cow, occasionally water buffalo | Whole sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw, thermised, or pasteurised |
| Texture | Soft, creamy | Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm |
| Rind | Thin | Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs |
| Aging | Within 48 hours | Fresh, semi-hard, ripened (more than six months for ripened) |
| Taste | Mild, lactic | Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened) |
Taste Comparison: Does Burrata Cheese Taste Like Pecorino Crotonese Cheese?
Burrata Cheese reads as mild, lactic, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).
Can You Substitute Burrata Cheese for Pecorino Crotonese Cheese?
Burrata Cheese can stand in for Pecorino Crotonese Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy bite and body where the recipe calls for fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Burrata Cheese reads as mild, lactic while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.
Which Is Better, Burrata Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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Frequently Asked Questions
Is Burrata Cheese the same as Pecorino Crotonese Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).
Is Burrata Cheese similar to Pecorino Crotonese Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Pecorino Crotonese Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Pecorino Crotonese Cheese?
Burrata Cheese reads as mild, lactic, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).
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 Pecorino Crotonese Cheese made of?
Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).
Which should I choose, Burrata Cheese or Pecorino Crotonese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.