Burrata Cheese vs Reblochon Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Burrata Cheese and Reblochon Cheese?

• Origin: Burrata Cheese (Italy), Reblochon Cheese (France)
• Milk type: Burrata Cheese (cow, occasionally water buffalo), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Reblochon Cheese (Raw)
• Texture: Burrata Cheese (Soft, creamy), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Burrata Cheese (Thin), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Burrata Cheese (Within 48 hours), Reblochon Cheese (3 to 4 months)
• Taste: Burrata Cheese (Mild, lactic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Reblochon Cheese?

Burrata Cheese reads as mild, lactic, while Reblochon Cheese brings creamy, nutty character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Burrata Cheese for Reblochon Cheese?

Burrata Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Burrata Cheese reads as mild, lactic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Burrata Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Burrata Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Reblochon Cheese comes from France. Burrata Cheese is made from cow or buffalo milk; Reblochon Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Reblochon Cheese 3 to 4 months.

Is Burrata Cheese similar to Reblochon Cheese?

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

Can I substitute Burrata Cheese for Reblochon Cheese?

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

Does Burrata Cheese taste like Reblochon Cheese?

Burrata Cheese reads as mild, lactic, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Burrata Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Reblochon Cheese is ivory-colored, creamy and supple.