Burrata Cheese vs Romano Cheese
Burrata Cheese
Romano Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Romano Cheese is hard 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 Romano Cheese?
Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.
What's the Difference Between Burrata Cheese and Romano Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Romano Cheese (cow's, goat's or sheep's milk)
- Texture: Burrata Cheese (Soft, creamy), Romano Cheese (hard)
- Rind: Burrata Cheese (Thin), Romano Cheese (natural)
- Taste: Burrata Cheese (Mild, lactic), Romano Cheese (mild, sharp, tangy)
Side-by-Side Comparison
| Burrata Cheese | Romano Cheese | |
|---|---|---|
| Country of Origin | Italy | Italy |
| Specific Origin | Andria, Apulia | The U.S. And Canada |
| Milk Type | Cow, occasionally water buffalo | Cow's, goat's or sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized or unpasteurized |
| Texture | Soft, creamy | Hard |
| Rind | Thin | Natural |
| Aging | Within 48 hours | — |
| Taste | Mild, lactic | Mild, sharp, tangy |
Taste Comparison: Does Burrata Cheese Taste Like Romano Cheese?
Burrata Cheese reads as mild, lactic, while Romano Cheese brings mild, sharp, tangy character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Romano Cheese leans toward salty.
Can You Substitute Burrata Cheese for Romano Cheese?
Burrata Cheese can stand in for Romano 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 hard. Flavor-wise, Burrata Cheese reads as mild, lactic while Romano Cheese brings mild, sharp, tangy notes.
Which Is Better, Burrata Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Burrata Cheese the same as Romano Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Romano Cheese uses cow, goat, or sheep.
Is Burrata Cheese similar to Romano Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Romano Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Romano Cheese?
Burrata Cheese reads as mild, lactic, while Romano Cheese is mild, sharp, tangy.
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 Romano Cheese made of?
Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.
Which should I choose, Burrata Cheese or Romano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Romano Cheese is hard.