Go Back

Burrata Cheese vs Red Leicester Cheese

Origin and Certification

Burrata Cheese originates from Italy, specifically from Andria, Apulia. It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Burrata Cheese can be made out of milk from cow's milk and is typically fresh, raw during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) during processing.

Composition and Texture

Burrata Cheese's composition reveals that it has a fat content of 60% fat in dry matter . The texture is described as soft, creamy. Similarly, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

Flavor and Aroma

Burrata Cheese's flavor profile is characterized by a general flavor of mild, lactic and notes of creamy, rich, delicate; best enjoyed fresh. The aroma is not specified.. Similarly, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

Appearance and Aging

Burrata Cheese's appearance can be described by its color, which is not specified, and it is available in pouch-shaped, wrapped. This variety is aged within 48 hours. Similarly, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

Rind and Rennet Type

Burrata Cheese's rind is described as thin, and it uses an unspecified type rennet. Similarly, the rind of Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Burrata Cheese Red Leicester Cheese
Country of Origin Italy United Kingdom
Specific Origin Andria, Apulia Leicestershire
Milk Type Cow's Milk Cow's milk
Milk Treatment Fresh, Raw Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content 60% fat in dry matter High
Moisture Content Medium
Rind Thin Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Soft, creamy Hard, similar to Cheddar but more moist, crumbly
Flavor Mild, lactic Annatto for distinctive red color
Flavor Notes Creamy, rich, delicate; best enjoyed fresh Mild
Aroma Reddish-orange
Colors Traditional cylindrical, industrial block
Forms Pouch-shaped, wrapped 6 months (traditional), varies for industrial
Age Within 48 hours Animal
Rennet Type No