Burrata Cheese vs Robiola di Roccaverano Cheese

Q: Is Burrata Cheese the same as Robiola di Roccaverano Cheese?

No. Burrata Cheese and Robiola di Roccaverano 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 Robiola di Roccaverano Cheese?

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

Q: Which should I choose, Burrata Cheese or Robiola di Roccaverano 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

Robiola di Roccaverano Cheese

Burrata Cheese is a soft, creamy buffalo-milk cheese from Italy, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato) and made from cow, goat, and sheep milk, originating in Italy.

What Is Burrata Cheese?

Burrata is a fresh Italian cheese, similar to mozzarella but with a creamy interior that oozes out when cut open. Made from cow's milk, the outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an extraordinarily rich, buttery flavor and soft texture.

What Is Robiola di Roccaverano Cheese?

Robiola di Roccaverano is a PDO cheese from Piedmont, specifically the Roccaverano area, made exclusively from goat's milk or a blend including cow's and sheep's milk. It has a creamy texture and a fresh, mildly acidic flavor, and can be enjoyed either fresh or aged, with the latter having a stronger flavor.

What's the Difference Between Burrata Cheese and Robiola di Roccaverano Cheese?

Milk type: Burrata Cheese (water buffalo's milk), Robiola di Roccaverano Cheese (Goat's milk, or goat's and ewe's/cow's milk)
Texture: Burrata Cheese (Soft, creamy), Robiola di Roccaverano Cheese (Soft, rubbery, soluble; Crumbly (for affinato))
Rind: Burrata Cheese (Thin), Robiola di Roccaverano Cheese (Thin with molds (for affinato))
Aging: Burrata Cheese (Within 48 hours), Robiola di Roccaverano Cheese (Fresco: 4-10 days; Affinato: After 11 days)
Taste: Burrata Cheese (Mild, lactic), Robiola di Roccaverano Cheese (Acidic, savory)

Side-by-Side Comparison

	Burrata Cheese	Robiola di Roccaverano Cheese
Country of Origin	Italy	Italy
Specific Origin	Andria, Apulia	Province Of Asti And Alessandria, Piedmont
Milk Type	Water buffalo's milk	Goat's milk, or goat's and ewe's/cow's milk
Milk Treatment	Pasteurized or unpasteurized	—
Texture	Soft, creamy	Soft, rubbery, soluble; Crumbly (for affinato)
Rind	Thin	Thin with molds (for affinato)
Aging	Within 48 hours	Fresco: 4-10 days; Affinato: After 11 days
Taste	Mild, lactic	Acidic, savory

Taste Comparison: Does Burrata Cheese Taste Like Robiola di Roccaverano Cheese?

Burrata Cheese reads as mild, lactic, while Robiola di Roccaverano Cheese brings acidic, savory character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Robiola di Roccaverano Cheese leans toward acidic; fine and delicate. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Robiola di Roccaverano Cheese at fresco: 4-10 days; affinato: after 11 days.

Can You Substitute Burrata Cheese for Robiola di Roccaverano Cheese?

Burrata Cheese can stand in for Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato). Flavor-wise, Burrata Cheese reads as mild, lactic while Robiola di Roccaverano Cheese brings acidic, savory notes.

Which Is Better, Burrata Cheese or Robiola di Roccaverano 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 soft, rubbery, soluble; crumbly (for affinato) profile, Robiola di Roccaverano Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Robiola di Roccaverano Cheese fits dishes calling for acidic, savory.

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Frequently Asked Questions

Is Burrata Cheese the same as Robiola di Roccaverano Cheese?

No, they're distinct cheeses. Burrata Cheese is made from buffalo milk; Robiola di Roccaverano Cheese uses cow, goat, and sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Robiola di Roccaverano Cheese fresco: 4-10 days; affinato: after 11 days.

Is Burrata Cheese similar to Robiola di Roccaverano Cheese?

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

Can I substitute Burrata Cheese for Robiola di Roccaverano Cheese?

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

Does Burrata Cheese taste like Robiola di Roccaverano Cheese?

Burrata Cheese reads as mild, lactic, while Robiola di Roccaverano Cheese is acidic, savory.

What is Burrata Cheese made of?

Burrata Cheese is made from buffalo milk (pasteurized or unpasteurized). It's typically aged within 48 hours. It originates in Italy.

What is Robiola di Roccaverano Cheese made of?

Robiola di Roccaverano Cheese is made from cow, goat, and sheep milk. It's typically aged fresco: 4-10 days; affinato: after 11 days. It originates in Italy.

Which should I choose, Burrata Cheese or Robiola di Roccaverano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Robiola di Roccaverano Cheese is soft, rubbery, soluble; crumbly (for affinato).