Burrata Cheese vs Queijo de Cabra Transmontano

Q: Is Burrata Cheese the same as Queijo de Cabra Transmontano?

No. Burrata Cheese and Queijo de Cabra Transmontano 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 Queijo de Cabra Transmontano?

In most recipes you can swap Burrata Cheese for Queijo de Cabra Transmontano, though the result will shift in richness and milk character.

Q: Which should I choose, Burrata Cheese or Queijo de Cabra Transmontano?

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

Queijo de Cabra Transmontano

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery 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 Queijo de Cabra Transmontano?

Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a strong aroma and a slightly piquant taste, and ages at least 60 days, or 90 days for the Velho version.

What's the Difference Between Burrata Cheese and Queijo de Cabra Transmontano?

Milk type: Burrata Cheese (cow, occasionally water buffalo), Queijo de Cabra Transmontano (Goat's milk)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Queijo de Cabra Transmontano (Raw)
Texture: Burrata Cheese (Soft, creamy), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
Rind: Burrata Cheese (Thin), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
Aging: Burrata Cheese (Within 48 hours), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
Taste: Burrata Cheese (Mild, lactic), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)

Side-by-Side Comparison

	Burrata Cheese	Queijo de Cabra Transmontano
Country of Origin	Italy	—
Specific Origin	Andria, Apulia	Trás-Os-Montes Region, Including Municipalities In The Districts Of Bragança And Vila Real
Milk Type	Cow, occasionally water buffalo	Goat's milk
Milk Treatment	Pasteurized or unpasteurized	Raw
Texture	Soft, creamy	Closed, semi-hard to extra-hard, not buttery
Rind	Thin	Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color
Aging	Within 48 hours	Minimum ripening time of 60 to 90 days
Taste	Mild, lactic	Clean taste, usually with a slight tang

Taste Comparison: Does Burrata Cheese Taste Like Queijo de Cabra Transmontano?

Burrata Cheese reads as mild, lactic, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.

Can You Substitute Burrata Cheese for Queijo de Cabra Transmontano?

Burrata Cheese can stand in for Queijo de Cabra Transmontano 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 closed, semi-hard to extra-hard, not buttery. Flavor-wise, Burrata Cheese reads as mild, lactic while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.

Which Is Better, Burrata Cheese or Queijo de Cabra Transmontano?

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 closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.

Which is your favorite?

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Frequently Asked Questions

Is Burrata Cheese the same as Queijo de Cabra Transmontano?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Queijo de Cabra Transmontano uses goat. Aging also differs: Burrata Cheese is typically aged within 48 hours, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.

Is Burrata Cheese similar to Queijo de Cabra Transmontano?

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

Can I substitute Burrata Cheese for Queijo de Cabra Transmontano?

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

Does Burrata Cheese taste like Queijo de Cabra Transmontano?

Burrata Cheese reads as mild, lactic, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang.

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 Queijo de Cabra Transmontano made of?

Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.

Which should I choose, Burrata Cheese or Queijo de Cabra Transmontano?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.