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Burrata Cheese vs Pecorino Romano Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Pecorino Romano Cheese comes from Italy, specifically from Lazio, Sardinia, Grosseto. It is certified with designations including DOP (1996).

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Pecorino Romano Cheese uses milk that is ewe's milk .

Composition and Texture

Burrata Cheese's composition reveals that it has a fat content of 60% fat in dry matter . The texture is described as soft, creamy. Similarly, Pecorino Romano Cheese shows that it has a fat content of ~36% . The texture is described as hard.

Flavor and Aroma

Burrata Cheese's flavor profile is characterized by a general flavor of mild, lactic and notes of creamy, rich, delicate; best enjoyed fresh. The aroma is not specified.. Similarly, Pecorino Romano Cheese is described by a general flavor of sharp, salty and notes of bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely. The aroma is not specified..

Appearance and Aging

Burrata Cheese's appearance can be described by its color, which is not specified, and it is available in pouch-shaped, wrapped. This variety is aged within 48 hours. Similarly, Pecorino Romano Cheese features a color that is 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, and it uses an unspecified type rennet. Similarly, the rind of Pecorino Romano Cheese is pale yellow to brown or black, with rennet type 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
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Bright, tangy notes balancing sheepy sweetness with salinity, crumbles nicely
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