Burrata Cheese vs Pont-l'Évêque Cheese

Burrata Cheese is a fresh, creamy cow or buffalo-milk cheese from Italy, while Pont-l'Évêque Cheese is semi-soft, creamy, washed-rind and made from cow milk, originating in France.

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 Pont-l'Évêque Cheese?

Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.

What's the Difference Between Burrata Cheese and Pont-l'Évêque Cheese?

• Origin: Burrata Cheese (Italy), Pont-l'Évêque Cheese (France)
• Milk type: Burrata Cheese (Cow's milk, sometimes with water buffalo's milk), Pont-l'Évêque Cheese (Cow's milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Pont-l'Évêque Cheese (Raw or Thermal Treatments)
• Texture: Burrata Cheese (Fresh, creamy), Pont-l'Évêque Cheese (Semi-soft, creamy, washed-rind)
• Rind: Burrata Cheese (Thin), Pont-l'Évêque Cheese (Mix of white and reddish-orange)
• Aging: Burrata Cheese (Within 48 hours), Pont-l'Évêque Cheese (18+ days)
• Taste: Burrata Cheese (Mild, lactic), Pont-l'Évêque Cheese (Mild: herbaceous, milky, and creamy)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Pont-l'Évêque Cheese?

Burrata Cheese reads as mild, lactic, while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Pont-l'Évêque Cheese leans toward sweet and acid, fresh and pleasant taste. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pont-l'Évêque Cheese at 18+ days.

Can You Substitute Burrata Cheese for Pont-l'Évêque Cheese?

Burrata Cheese can stand in for Pont-l'Évêque Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh, creamy bite and body where the recipe calls for semi-soft, creamy, washed-rind. Flavor-wise, Burrata Cheese reads as mild, lactic while Pont-l'Évêque Cheese brings mild: herbaceous, milky, and creamy notes.

Which Is Better, Burrata Cheese or Pont-l'Évêque Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, creamy cheese, go with Burrata Cheese. For a semi-soft, creamy, washed-rind profile, Pont-l'Évêque Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pont-l'Évêque Cheese fits dishes calling for mild: herbaceous, milky, and creamy.

Frequently Asked Questions

Is Burrata Cheese the same as Pont-l'Évêque Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Pont-l'Évêque Cheese comes from France. Burrata Cheese is made from cow or buffalo milk; Pont-l'Évêque Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pont-l'Évêque Cheese 18+ days.

Is Burrata Cheese similar to Pont-l'Évêque Cheese?

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

Can I substitute Burrata Cheese for Pont-l'Évêque Cheese?

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

Does Burrata Cheese taste like Pont-l'Évêque Cheese?

Burrata Cheese reads as mild, lactic, while Pont-l'Évêque Cheese is mild: herbaceous, milky, and creamy.

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 Pont-l'Évêque Cheese made of?

Pont-l'Évêque Cheese is made from cow milk (raw or thermal treatments), using lamb or kid rennet. It's typically aged 18+ days. It originates in France.

Which should I choose, Burrata Cheese or Pont-l'Évêque Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is fresh, creamy, while Pont-l'Évêque Cheese is semi-soft, creamy, washed-rind.