Burrata Cheese vs Provolone Valpadana Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow milk, originating in Italy.
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 Provolone Valpadana Cheese?
Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.
What's the Difference Between Burrata Cheese and Provolone Valpadana Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Provolone Valpadana Cheese (cow's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Provolone Valpadana Cheese (Pasteurized or thermized)
- Texture: Burrata Cheese (Soft, creamy), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
- Rind: Burrata Cheese (Thin), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
- Aging: Burrata Cheese (Within 48 hours), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
- Taste: Burrata Cheese (Mild, lactic), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)
Side-by-Side Comparison
| Burrata Cheese | Provolone Valpadana Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Andria, Apulia | Lombardy, Veneto, Emilia-Romagna, Province Of Trento |
| Milk Type | Cow, occasionally water buffalo | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized or thermized |
| Texture | Soft, creamy | Compact, may have slight and rare holes |
| Rind | Thin | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) |
| Aging | Within 48 hours | Two to three months for Dolce, minimum of three months to more than a year for Piccante |
| Taste | Mild, lactic | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses |
Taste Comparison: Does Burrata Cheese Taste Like Provolone Valpadana Cheese?
Burrata Cheese reads as mild, lactic, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.
Can You Substitute Burrata Cheese for Provolone Valpadana Cheese?
Burrata Cheese can stand in for Provolone Valpadana 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 compact, may have slight and rare holes. Flavor-wise, Burrata Cheese reads as mild, lactic while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.
Which Is Better, Burrata Cheese or Provolone Valpadana 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 compact, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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Frequently Asked Questions
Is Burrata Cheese the same as Provolone Valpadana Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Provolone Valpadana Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.
Is Burrata Cheese similar to Provolone Valpadana Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Provolone Valpadana Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Provolone Valpadana Cheese?
Burrata Cheese reads as mild, lactic, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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 Provolone Valpadana Cheese made of?
Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.
Which should I choose, Burrata Cheese or Provolone Valpadana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Provolone Valpadana Cheese is compact, may have slight and rare holes.