Burrata Cheese vs Saint Marcellin Cheese

Burrata Cheese is a fresh, creamy cow or buffalo-milk cheese from Italy, while Saint Marcellin Cheese is soft and made from cow 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 Saint Marcellin Cheese?

Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.

What's the Difference Between Burrata Cheese and Saint Marcellin Cheese?

• Origin: Burrata Cheese (Italy), Saint Marcellin Cheese (France)
• Milk type: Burrata Cheese (Cow's milk, sometimes with water buffalo's milk), Saint Marcellin Cheese (Cow's milk)
• Texture: Burrata Cheese (Fresh, creamy), Saint Marcellin Cheese (Soft)
• Aging: Burrata Cheese (Within 48 hours), Saint Marcellin Cheese (2 to 3 weeks)
• Taste: Burrata Cheese (Mild, lactic), Saint Marcellin Cheese (mild, tangy)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Saint Marcellin Cheese?

Burrata Cheese reads as mild, lactic, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.

Can You Substitute Burrata Cheese for Saint Marcellin Cheese?

Burrata Cheese can stand in for Saint Marcellin Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh, creamy bite and body where the recipe calls for soft. Flavor-wise, Burrata Cheese reads as mild, lactic while Saint Marcellin Cheese brings mild, tangy notes.

Which Is Better, Burrata Cheese or Saint Marcellin Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, creamy cheese, go with Burrata Cheese. For a soft profile, Saint Marcellin Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.

Frequently Asked Questions

Is Burrata Cheese the same as Saint Marcellin Cheese?

No, they're distinct cheeses. Burrata Cheese originates in Italy, while Saint Marcellin Cheese comes from France. Burrata Cheese is made from cow or buffalo milk; Saint Marcellin Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Saint Marcellin Cheese 2 to 3 weeks.

Is Burrata Cheese similar to Saint Marcellin Cheese?

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

Can I substitute Burrata Cheese for Saint Marcellin Cheese?

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

Does Burrata Cheese taste like Saint Marcellin Cheese?

Burrata Cheese reads as mild, lactic, while Saint Marcellin Cheese is mild, 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 Saint Marcellin Cheese made of?

Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.

Which should I choose, Burrata Cheese or Saint Marcellin Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is fresh, creamy, while Saint Marcellin Cheese is soft.