Burrata Cheese vs Pecorino Sardo Cheese

Q: Is Burrata Cheese the same as Pecorino Sardo Cheese?

No. Burrata Cheese and Pecorino Sardo 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 Sardo Cheese?

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

Q: Which should I choose, Burrata Cheese or Pecorino Sardo 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

Pecorino Sardo Cheese

Burrata Cheese is a soft, creamy buffalo-milk cheese from Italy, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo and made from sheep milk, originating in Italy.

What Is 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.

What Is Pecorino Sardo Cheese?

Pecorino Sardo, also known as Fiore Sardo, is a firm sheep’s milk cheese from Sardinia, Italy. It comes in two varieties: Dolce (sweet), which is younger and softer, and Maturo (mature), which is harder and has a more intense flavor. Both types have a rich, nutty flavor with a hint of saltiness, ideal for grating over dishes or enjoying with fruit and wine.

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

Milk type: Burrata Cheese (water buffalo's milk), Pecorino Sardo Cheese (Sheep's Milk)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Pecorino Sardo Cheese (Pasteurized or Thermized)
Texture: Burrata Cheese (Soft, creamy), Pecorino Sardo Cheese (Firm but springy and elastic for Dolce, Hard and grainy for Maturo)
Rind: Burrata Cheese (Thin), Pecorino Sardo Cheese (Pale yellow to mahogany)
Aging: Burrata Cheese (Within 48 hours), Pecorino Sardo Cheese (20 to 60 days for Dolce, At least 60 days for Maturo)
Taste: Burrata Cheese (Mild, lactic), Pecorino Sardo Cheese (Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo)

Side-by-Side Comparison

	Burrata Cheese	Pecorino Sardo Cheese
Country of Origin	Italy	Italy
Specific Origin	Andria, Apulia	Sardinia
Milk Type	Water buffalo's milk	Sheep's Milk
Milk Treatment	Pasteurized or unpasteurized	Pasteurized or Thermized
Texture	Soft, creamy	Firm but springy and elastic for Dolce, Hard and grainy for Maturo
Rind	Thin	Pale yellow to mahogany
Aging	Within 48 hours	20 to 60 days for Dolce, At least 60 days for Maturo
Taste	Mild, lactic	Mild and sweet for Dolce, More piquant and pronounced in salt for Maturo

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

Burrata Cheese reads as mild, lactic, while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo character. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pecorino Sardo Cheese at 20 to 60 days for dolce, at least 60 days for maturo.

Can You Substitute Burrata Cheese for Pecorino Sardo Cheese?

Burrata Cheese can stand in for Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo. Flavor-wise, Burrata Cheese reads as mild, lactic while Pecorino Sardo Cheese brings mild and sweet for dolce, more piquant and pronounced in salt for maturo notes.

Which Is Better, Burrata Cheese or Pecorino Sardo 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 firm but springy and elastic for dolce, hard and grainy for maturo profile, Pecorino Sardo Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pecorino Sardo Cheese fits dishes calling for mild and sweet for dolce, more piquant and pronounced in salt for maturo.

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Frequently Asked Questions

Is Burrata Cheese the same as Pecorino Sardo Cheese?

No, they're distinct cheeses. Burrata Cheese is made from buffalo milk; Pecorino Sardo Cheese uses sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pecorino Sardo Cheese 20 to 60 days for dolce, at least 60 days for maturo.

Is Burrata Cheese similar to Pecorino Sardo Cheese?

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

Can I substitute Burrata Cheese for Pecorino Sardo Cheese?

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

Does Burrata Cheese taste like Pecorino Sardo Cheese?

Burrata Cheese reads as mild, lactic, while Pecorino Sardo Cheese is mild and sweet for dolce, more piquant and pronounced in salt for maturo.

What is Burrata Cheese made of?

Burrata Cheese is made from buffalo milk (pasteurized or unpasteurized). It's typically aged within 48 hours. It originates in Italy.

What is Pecorino Sardo Cheese made of?

Pecorino Sardo Cheese is made from sheep milk (pasteurized or thermized), using calf rennet. It's typically aged 20 to 60 days for dolce, at least 60 days for maturo. It originates in Italy.

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

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Pecorino Sardo Cheese is firm but springy and elastic for dolce, hard and grainy for maturo.