Burrata Cheese vs Roquefort Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Burrata Cheese (Italy), Roquefort Cheese (France)
• Milk type: Burrata Cheese (cow, occasionally water buffalo), Roquefort Cheese (sheep's milk)
• Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Roquefort Cheese (unpasteurized)
• Texture: Burrata Cheese (Soft, creamy), Roquefort Cheese (Moist, very creamy)
• Rind: Burrata Cheese (Thin), Roquefort Cheese (none)
• Aging: Burrata Cheese (Within 48 hours), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Burrata Cheese (Mild, lactic), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Roquefort Cheese?

Burrata Cheese reads as mild, lactic, while Roquefort Cheese brings mild to strong character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Burrata Cheese for Roquefort Cheese?

Burrata Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Burrata Cheese reads as mild, lactic while Roquefort Cheese brings mild to strong notes.

Which Is Better, Burrata Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Burrata Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Roquefort Cheese comes from France. Burrata Cheese is made from cow or buffalo milk; Roquefort Cheese uses sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Burrata Cheese similar to Roquefort Cheese?

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

Can I substitute Burrata Cheese for Roquefort Cheese?

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

Does Burrata Cheese taste like Roquefort Cheese?

Burrata Cheese reads as mild, lactic, while Roquefort Cheese is mild to strong.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Burrata Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Roquefort Cheese is moist, very creamy.