All Comparisons

Burrata Cheese vs Pecorino Romano Cheese

Burrata Cheese

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

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

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.

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
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