Burrata Cheese vs Robiola Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Robiola Cheese is soft-ripened, creamy and made from cow, goat, or sheep 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 Robiola Cheese?

Robiola is an Italian soft-ripened cheese from the Langhe, made with varying proportions of cow's, goat's and sheep's milk. Its taste and look shift by producer, from the rindless Robiola di Roccaverano to the bloomy-rinded Robiola Lombardia.

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

• Milk type: Burrata Cheese (cow, occasionally water buffalo), Robiola Cheese (cow, goat, sheep)
• Texture: Burrata Cheese (Soft, creamy), Robiola Cheese (soft-ripened, creamy)
• Rind: Burrata Cheese (Thin), Robiola Cheese (bloomy, or none depending on variety)
• Taste: Burrata Cheese (Mild, lactic), Robiola Cheese (tangy, mildly sour)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Robiola Cheese?

Burrata Cheese reads as mild, lactic, while Robiola Cheese brings tangy, mildly sour character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Robiola Cheese leans toward smooth and full, tangy-lactic, sweet and yielding in the roccaverano style.

Can You Substitute Burrata Cheese for Robiola Cheese?

Burrata Cheese can stand in for Robiola 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-ripened, creamy. Flavor-wise, Burrata Cheese reads as mild, lactic while Robiola Cheese brings tangy, mildly sour notes.

Which Is Better, Burrata Cheese or Robiola 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-ripened, creamy profile, Robiola Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Robiola Cheese fits dishes calling for tangy, mildly sour.

Frequently Asked Questions

Is Burrata Cheese the same as Robiola Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Robiola Cheese uses cow, goat, or sheep.

Is Burrata Cheese similar to Robiola Cheese?

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

Can I substitute Burrata Cheese for Robiola Cheese?

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

Does Burrata Cheese taste like Robiola Cheese?

Burrata Cheese reads as mild, lactic, while Robiola Cheese is tangy, mildly sour.

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 Robiola Cheese made of?

Robiola Cheese is made from cow, goat, or sheep milk. It originates in Italy.

Which should I choose, Burrata Cheese or Robiola Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Robiola Cheese is soft-ripened, creamy.