Burrata Cheese vs Pecorino Romano Cheese
In this article, we’ll explore the answers to the most common questions about Burrata Cheese and Pecorino Romano Cheese, including:
- "What is the difference between Burrata Cheese and Pecorino Romano Cheese?"
- "Is Burrata Cheese and Pecorino Romano Cheese the same?"
- "How does Burrata Cheese compare to Pecorino Romano Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Pecorino Romano Cheese?"
- "Is Burrata Cheese or Pecorino Romano 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.
Pecorino Romano Cheese Overview
Pecorino Romano is one of the most ancient types of cheese and a staple in Italian cuisine. Made from sheep's milk, it is salty and sharp, traditionally used grated over pasta dishes, incorporated into sauces, or eaten on its own with a drizzle of honey. Pecorino Romano is predominantly produced in the regions of Lazio, Sardinia, and Tuscany.
Comparing the Two Cheeses
Ranking
Burrata is ranked #41 out of 376 types.
Pecorino Romano is ranked #97 out of 376 types.
Country of Origin
Burrata Cheese comes from Italy. Pecorino Romano 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. Pecorino Romano Cheese has a DOP (1996).
Milk Type and Treatment
Burrata Cheese is made with cow milk that is typically raw. Pecorino Romano Cheese is made with sheep milk.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Pecorino Romano Cheese has a fat content of ~36%. Pecorino Romano's texture can be described as "hard".
Flavor and Aroma
Burrata Cheese has a mild, lactic flavor. Pecorino Romano Cheese has a sharp, salty flavor.
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Pecorino Romano Cheese has a color of white interior, pale yellow to brown/black rind , comes in wheels, 49–71 lbs, 12–13" high, 11–12" wide and has an aging period of 5–8 months or longer .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Pecorino Romano Cheese's rind is described as pale yellow to brown or black , with rennet rennet.
Side-by-Side Comparison Table
Burrata Cheese | Pecorino Romano Cheese | |
---|---|---|
Country of Origin | Italy | Italy |
Specific Origin | Andria, Apulia | Lazio, Sardinia, Grosseto |
Certification | None | DOP (1996) |
Milk Type | Cow's Milk | Ewe's milk |
Milk Treatment | Fresh, Raw | |
Fat Content | 60% fat in dry matter | ~36% |
Rind | Thin | Pale yellow to brown or black |
Texture | Soft, creamy | Hard |
Flavor | Mild, lactic | Sharp, salty |
Colors | White interior, pale yellow to brown/black rind | |
Forms | Pouch-shaped, wrapped | Wheels, 49–71 lbs, 12–13" high, 11–12" wide |
Age | Within 48 hours | 5–8 months or longer |
Rennet Type | Rennet |