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Burrata Cheese vs Toma Cheese
Burrata Cheese
Toma Cheese
In this article, we'll explore the answers to the most common questions about Burrata Cheese and Toma Cheese, including:
- "What is the difference between Burrata Cheese and Toma Cheese?"
- "Is Burrata Cheese and Toma Cheese the same?"
- "How does Burrata Cheese compare to Toma Cheese cheese?"
- "How does the taste of Burrata Cheese compare to Toma Cheese?"
- "Is Burrata Cheese or Toma 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.
Toma Cheese Overview
Toma is a generic term used across the Piedmont and Aosta Valley regions of Italy to describe a family of farmhouse cheeses made from cow's milk. These cheeses can vary but typically have a soft to semi-hard texture and a mild, buttery flavor, making them versatile for both table cheese and melting in dishes.
Comparing the Two Cheeses
Country of Origin
Burrata Cheese comes from Italy and United States. Toma Cheese originated from Italy.
Milk Type and Treatment
Burrata Cheese is made with buffalo milk that is typically pasteurized or unpasteurized. Toma Cheese is made with cow milk that is typically pasteurized.
Composition and Texture
Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy". Toma's texture can be described as "semi-hard".
Taste and Aroma
Burrata Cheese has a mild, lactic taste.
Appearance and Aging
Burrata Cheese's appearance is available in pouch-shaped, wrapped and is aged within 48 hours .
Rind and Rennet Type
Burrata Cheese's rind is described as thin .
Ranking
Burrata is ranked #35 out of 996 types based on community views. Toma is ranked #121 out of 996 types based on community views.
Side-by-Side Comparison Table
| Burrata Cheese | Toma Cheese | |
|---|---|---|
| Country of Origin | Italy And United States | Italy |
| Specific Origin | Andria, Apulia | Not Specified |
| Milk Type | Water buffalo's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Pasteurized |
| Fat Content | 60% fat in dry matter | Not Specified |
| Rind | Thin | Not Specified |
| Texture | Soft, creamy | Semi-hard |
| Taste | Mild, lactic | Not Specified |
| Forms | Pouch-shaped, wrapped | Not Specified |
| Age | Within 48 hours | Not Specified |
Which One Should You Choose?
If you prefer a soft, creamy cheese, go for Burrata. But if you enjoy a semi-hard consistency, Toma might be the better pick.
