Burrata Cheese vs Puzzone di Moena Cheese

Q: Is Burrata Cheese the same as Puzzone di Moena Cheese?

No. Burrata Cheese and Puzzone di Moena 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 Puzzone di Moena Cheese?

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

Q: Which should I choose, Burrata Cheese or Puzzone di Moena 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

Puzzone di Moena Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic 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 Puzzone di Moena Cheese?

Puzzone di Moena is a semi-hard Italian PDO cheese made from raw cow's milk in Val di Fassa, Val di Fiemme and Valle di Primiero. Its washed rind is brick red and greasy, and the cheese is known for a penetrating odor with hints of ammonia.

What's the Difference Between Burrata Cheese and Puzzone di Moena Cheese?

Milk type: Burrata Cheese (cow, occasionally water buffalo), Puzzone di Moena Cheese (Cow)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Puzzone di Moena Cheese (Raw, partially skimmed by natural surface skimming)
Texture: Burrata Cheese (Soft, creamy), Puzzone di Moena Cheese (Semi-cooked, medium-hard, elastic)
Rind: Burrata Cheese (Thin), Puzzone di Moena Cheese (Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown)
Aging: Burrata Cheese (Within 48 hours), Puzzone di Moena Cheese (Minimum 90 days, mature after 150 days)
Taste: Burrata Cheese (Mild, lactic), Puzzone di Moena Cheese (Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste)

Side-by-Side Comparison

	Burrata Cheese	Puzzone di Moena Cheese
Country of Origin	Italy	Italy
Specific Origin	Andria, Apulia	Province Of Trento And Province Of Bolzano
Milk Type	Cow, occasionally water buffalo	Cow
Milk Treatment	Pasteurized or unpasteurized	Raw, partially skimmed by natural surface skimming
Texture	Soft, creamy	Semi-cooked, medium-hard, elastic
Rind	Thin	Smooth or with a few wrinkles, unctuous, yellow ochre to reddish brown
Aging	Within 48 hours	Minimum 90 days, mature after 150 days
Taste	Mild, lactic	Strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste

Taste Comparison: Does Burrata Cheese Taste Like Puzzone di Moena Cheese?

Burrata Cheese reads as mild, lactic, while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Puzzone di Moena Cheese leans toward slightly bitter aftertaste. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Puzzone di Moena Cheese at minimum 90 days, mature after 150 days.

Can You Substitute Burrata Cheese for Puzzone di Moena Cheese?

Burrata Cheese can stand in for Puzzone di Moena 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 semi-cooked, medium-hard, elastic. Flavor-wise, Burrata Cheese reads as mild, lactic while Puzzone di Moena Cheese brings strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste notes.

Which Is Better, Burrata Cheese or Puzzone di Moena 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 semi-cooked, medium-hard, elastic profile, Puzzone di Moena Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Puzzone di Moena Cheese fits dishes calling for strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

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Frequently Asked Questions

Is Burrata Cheese the same as Puzzone di Moena Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Puzzone di Moena Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Puzzone di Moena Cheese minimum 90 days, mature after 150 days.

Is Burrata Cheese similar to Puzzone di Moena Cheese?

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

Can I substitute Burrata Cheese for Puzzone di Moena Cheese?

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

Does Burrata Cheese taste like Puzzone di Moena Cheese?

Burrata Cheese reads as mild, lactic, while Puzzone di Moena Cheese is strong, intense, slightly salty and/or sharp, with a barely-perceptible bitter aftertaste.

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 Puzzone di Moena Cheese made of?

Puzzone di Moena Cheese is made from cow milk (raw, partially skimmed by natural surface skimming), using bovi rennet. It's typically aged minimum 90 days, mature after 150 days. It originates in Italy.

Which should I choose, Burrata Cheese or Puzzone di Moena Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Puzzone di Moena Cheese is semi-cooked, medium-hard, elastic.