Burrata Cheese vs Picodon Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Burrata Cheese and Picodon Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Picodon Cheese (Goat's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Burrata Cheese (Soft, creamy), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Burrata Cheese (Thin), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Burrata Cheese (Within 48 hours), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Burrata Cheese (Mild, lactic), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Burrata Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow, occasionally water buffalo | Goat's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw, non-standardized, unhomogenized |
| Texture | Soft, creamy | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Thin | Fine, lightly covered with uniform or speckled moulds |
| Aging | Within 48 hours | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Mild, lactic | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Burrata Cheese Taste Like Picodon Cheese?
Burrata Cheese reads as mild, lactic, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Burrata Cheese for Picodon Cheese?
Burrata Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Burrata Cheese reads as mild, lactic while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Burrata Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
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Frequently Asked Questions
Is Burrata Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Picodon Cheese uses goat. Aging also differs: Burrata Cheese is typically aged within 48 hours, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Burrata Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Picodon Cheese?
Burrata Cheese reads as mild, lactic, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Burrata Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.