Burrata Cheese vs 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
Ranking
Burrata is ranked #42 out of 376 types.
Roquefort is ranked #19 out of 376 types.
Country of Origin
Burrata Cheese comes from Italy. 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 cow milk that is typically raw. Roquefort Cheese is made with sheep milk that is typically raw.
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".
Flavor and Aroma
Burrata Cheese has a mild, lactic flavor. Roquefort Cheese has a mild to strong flavor.
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.
Side-by-Side Comparison Table
Burrata Cheese | Roquefort Cheese | |
---|---|---|
Country of Origin | Italy | France |
Specific Origin | Andria, Apulia | Roquefort-sur-Soulzon, south of France |
Certification | None | PDO (1996), AOC (1925) |
Milk Type | Cow's Milk | Sheep’s milk |
Milk Treatment | Fresh, Raw | Raw |
Fat Content | 60% fat in dry matter | |
Rind | Thin | |
Texture | Soft, creamy | Moist, very creamy |
Flavor | Mild, lactic | Mild to strong |
Colors | 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 | Animal |