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Burrata Cheese vs Roquefort Cheese
Burrata Cheese
Roquefort Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Roquefort Cheese, including:
- "What is the difference between Burrata Cheese and Roquefort Cheese?"
- "Is Burrata Cheese and Roquefort Cheese the same?"
- "How does Burrata Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Roquefort Cheese?"
- "Is Burrata Cheese or Roquefort Cheese better?"
Burrata Cheese Overview
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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Roquefort Cheese originated from France.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Burrata is not a protected cheese. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Roquefort's texture can be described as "moist, very creamy".
Taste and Aroma
Burrata Cheese has a mild, lactic taste. Roquefort Cheese has a mild to strong taste. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Burrata Cheese's rind is described as thin . Roquefort Cheese uses animal rennet.
Ranking
Burrata is ranked #43 out of 996 types based on community views. Roquefort is ranked #19 out of 996 types based on community views.
Pairing Comparison
| Burrata | Roquefort | |
|---|---|---|
| Best Pairings | No pairings listed. | Bordeaux |
| Other Good Pairings | No additional pairings listed. | Barleywine, Beaujolais, Madeira, Port |
For more details, check the full pairing guides on the Burrata and Roquefort pages.
Side-by-Side Comparison Table
| Burrata Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | France |
| Specific Origin | Andria, Apulia | Roquefort-Sur-Soulzon, South Of France |
| Certification | Not Specified | PDO (1996), AOC (1925) |
| Milk Type | Water buffalo's milk | Sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized |
| Fat Content | 60% fat in dry matter | Not Specified |
| Rind | Thin | Not Specified |
| Texture | Soft, creamy | Moist, very creamy |
| Taste | Mild, lactic | Mild to strong |
| Aroma | Not Specified | Sweet |
| Colors | Not Specified | Blue-veined |
| Forms | Pouch-shaped, wrapped | Wheels, wrapped in impermeable foil |
| Age | Within 48 hours | Minimum of 90 days, average of 5 months |
| Rennet Type | Not Specified | Animal |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Burrata has a mild, lactic taste, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
