Burrata Cheese vs Pecorino di Picinisco Cheese

Q: Is Burrata Cheese the same as Pecorino di Picinisco Cheese?

No. Burrata Cheese and Pecorino di Picinisco Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Burrata Cheese for Pecorino di Picinisco Cheese?

In most recipes you can swap Burrata Cheese for Pecorino di Picinisco Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Burrata Cheese or Pecorino di Picinisco Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Pecorino di Picinisco Cheese is compact and made from goat or sheep milk, originating in Italy.

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 di Picinisco Cheese?

Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.

What's the Difference Between Burrata Cheese and Pecorino di Picinisco Cheese?

Milk type: Burrata Cheese (cow, occasionally water buffalo), Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Pecorino di Picinisco Cheese (Raw)
Texture: Burrata Cheese (Soft, creamy), Pecorino di Picinisco Cheese (Compact)
Rind: Burrata Cheese (Thin), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
Aging: Burrata Cheese (Within 48 hours), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
Taste: Burrata Cheese (Mild, lactic), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)

Side-by-Side Comparison

	Burrata Cheese	Pecorino di Picinisco Cheese
Country of Origin	Italy	Italy
Specific Origin	Andria, Apulia	Comino Valley, Frosinone
Milk Type	Cow, occasionally water buffalo	Ewe's milk, optional goat's milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Soft, creamy	Compact
Rind	Thin	Straw-colored, thin, rough
Aging	Within 48 hours	Lamb or kid rennet paste
Taste	Mild, lactic	Mild for scamosciato, strong for stagionato

Taste Comparison: Does Burrata Cheese Taste Like Pecorino di Picinisco Cheese?

Burrata Cheese reads as mild, lactic, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Pecorino di Picinisco Cheese leans toward mountain pasture aroma. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pecorino di Picinisco Cheese at lamb or kid rennet paste.

Can You Substitute Burrata Cheese for Pecorino di Picinisco Cheese?

Burrata Cheese can stand in for Pecorino di Picinisco 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 compact. Flavor-wise, Burrata Cheese reads as mild, lactic while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.

Which Is Better, Burrata Cheese or Pecorino di Picinisco 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 compact profile, Pecorino di Picinisco Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pecorino di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.

Which is your favorite?

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Frequently Asked Questions

Is Burrata Cheese the same as Pecorino di Picinisco Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Pecorino di Picinisco Cheese uses goat or sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pecorino di Picinisco Cheese lamb or kid rennet paste.

Is Burrata Cheese similar to Pecorino di Picinisco Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Burrata Cheese for Pecorino di Picinisco Cheese?

You can, but expect a shift in richness and milk character.

Does Burrata Cheese taste like Pecorino di Picinisco Cheese?

Burrata Cheese reads as mild, lactic, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato.

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 di Picinisco Cheese made of?

Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.

Which should I choose, Burrata Cheese or Pecorino di Picinisco Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Pecorino di Picinisco Cheese is compact.