Burrata Cheese vs San Simón da Costa Cheese

Q: Is Burrata Cheese the same as San Simón da Costa Cheese?

No. Burrata Cheese and San Simón da Costa Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Burrata Cheese for San Simón da Costa Cheese?

In most recipes you can swap Burrata Cheese for San Simón da Costa Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Burrata Cheese or San Simón da Costa Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.

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 San Simón da Costa Cheese?

San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.

What's the Difference Between Burrata Cheese and San Simón da Costa Cheese?

Milk type: Burrata Cheese (cow, occasionally water buffalo), San Simón da Costa Cheese (cow)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), San Simón da Costa Cheese (raw or pasteurized)
Texture: Burrata Cheese (Soft, creamy), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
Rind: Burrata Cheese (Thin), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
Aging: Burrata Cheese (Within 48 hours), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
Taste: Burrata Cheese (Mild, lactic), San Simón da Costa Cheese (mild, slightly salty, smoky)

Side-by-Side Comparison

	Burrata Cheese	San Simón da Costa Cheese
Country of Origin	Italy	—
Specific Origin	Andria, Apulia	Terra Chá, Galicia, Spain
Milk Type	Cow, occasionally water buffalo	Cow
Milk Treatment	Pasteurized or unpasteurized	Raw or pasteurized
Texture	Soft, creamy	Semi-hard and creamy, with small irregular holes
Rind	Thin	Smooth, hard, waxy, brown, 1 to 3 mm thick
Aging	Within 48 hours	At least 30 days ('bufón') or 45 days
Taste	Mild, lactic	Mild, slightly salty, smoky

Taste Comparison: Does Burrata Cheese Taste Like San Simón da Costa Cheese?

Burrata Cheese reads as mild, lactic, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.

Can You Substitute Burrata Cheese for San Simón da Costa Cheese?

Burrata Cheese can stand in for San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Burrata Cheese reads as mild, lactic while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.

Which Is Better, Burrata Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.

Which is your favorite?

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Frequently Asked Questions

Is Burrata Cheese the same as San Simón da Costa Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; San Simón da Costa Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.

Is Burrata Cheese similar to San Simón da Costa Cheese?

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

Can I substitute Burrata Cheese for San Simón da Costa Cheese?

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

Does Burrata Cheese taste like San Simón da Costa Cheese?

Burrata Cheese reads as mild, lactic, while San Simón da Costa Cheese is mild, slightly salty, smoky.

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 San Simón da Costa Cheese made of?

San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.

Which should I choose, Burrata Cheese or San Simón da Costa Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.