Burrata Cheese vs Pecorino Romano Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Pecorino Romano Cheese is hard and made from 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 Romano Cheese?

Pecorino Romano is a hard, salty Italian cheese made only from sheep milk, most often grated over pasta. It began in the countryside around Rome and is now made almost entirely in Sardinia.

What's the Difference Between Burrata Cheese and Pecorino Romano Cheese?

• Milk type: Burrata Cheese (cow, occasionally water buffalo), Pecorino Romano Cheese (sheep's milk)
• Texture: Burrata Cheese (Soft, creamy), Pecorino Romano Cheese (Hard)
• Rind: Burrata Cheese (Thin), Pecorino Romano Cheese (Pale yellow to brown or black)
• Aging: Burrata Cheese (Within 48 hours), Pecorino Romano Cheese (5–8 months or longer)
• Taste: Burrata Cheese (Mild, lactic), Pecorino Romano Cheese (Sharp, salty)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Pecorino Romano Cheese?

Burrata Cheese reads as mild, lactic, while Pecorino Romano Cheese brings sharp, salty character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Pecorino Romano Cheese leans toward bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pecorino Romano Cheese at 5–8 months or longer.

Can You Substitute Burrata Cheese for Pecorino Romano Cheese?

Burrata Cheese can stand in for Pecorino Romano 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 hard. Flavor-wise, Burrata Cheese reads as mild, lactic while Pecorino Romano Cheese brings sharp, salty notes.

Which Is Better, Burrata Cheese or Pecorino Romano 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 hard profile, Pecorino Romano Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pecorino Romano Cheese fits dishes calling for sharp, salty.

Frequently Asked Questions

Is Burrata Cheese the same as Pecorino Romano Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Pecorino Romano Cheese uses sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pecorino Romano Cheese 5–8 months or longer.

Is Burrata Cheese similar to Pecorino Romano Cheese?

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

Can I substitute Burrata Cheese for Pecorino Romano Cheese?

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

Does Burrata Cheese taste like Pecorino Romano Cheese?

Burrata Cheese reads as mild, lactic, while Pecorino Romano Cheese is sharp, salty.

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 Romano Cheese made of?

Pecorino Romano Cheese is made from sheep milk, using animal (sheep) rennet. It's typically aged 5–8 months or longer. It originates in Italy.

Which should I choose, Burrata Cheese or Pecorino Romano Cheese?

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