Burrata Cheese vs Tomme des Pyrénées Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens and made from cow, goat, or sheep 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 Tomme des Pyrénées Cheese?
Tomme des Pyrénées is a mild pressed cheese from the French Pyrenees, made from raw or pasteurized cow's milk. It is known for its supple paste, slightly salty taste, and the black or gold wax skin that covers many wheels.
What's the Difference Between Burrata Cheese and Tomme des Pyrénées Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Tomme des Pyrénées Cheese (Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk))
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Tomme des Pyrénées Cheese (Heat-treated or raw)
- Texture: Burrata Cheese (Soft, creamy), Tomme des Pyrénées Cheese (Soft, melty, creamy, becomes firmer as it ripens)
- Rind: Burrata Cheese (Thin), Tomme des Pyrénées Cheese (Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses)
- Aging: Burrata Cheese (Within 48 hours), Tomme des Pyrénées Cheese (Minimum ripening period varies from 21 to 90 days depending on weight and milk type)
- Taste: Burrata Cheese (Mild, lactic), Tomme des Pyrénées Cheese (Varies from fresh whey aromas to more pronounced aromas)
Side-by-Side Comparison
| Burrata Cheese | Tomme des Pyrénées Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | French Side Of The Pyrenees |
| Milk Type | Cow, occasionally water buffalo | Cow's milk, goat's milk, mixed milk (cow's milk with ewe's milk or goat's milk, goat's milk with ewe's milk) |
| Milk Treatment | Pasteurized or unpasteurized | Heat-treated or raw |
| Texture | Soft, creamy | Soft, melty, creamy, becomes firmer as it ripens |
| Rind | Thin | Orange with hints of white, yellow, or grey; black or gold coating for heat-treated milk cheeses |
| Aging | Within 48 hours | Minimum ripening period varies from 21 to 90 days depending on weight and milk type |
| Taste | Mild, lactic | Varies from fresh whey aromas to more pronounced aromas |
Taste Comparison: Does Burrata Cheese Taste Like Tomme des Pyrénées Cheese?
Burrata Cheese reads as mild, lactic, while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Tomme des Pyrénées Cheese leans toward not excessively bitter. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Tomme des Pyrénées Cheese at minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Can You Substitute Burrata Cheese for Tomme des Pyrénées Cheese?
Burrata Cheese can stand in for Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens. Flavor-wise, Burrata Cheese reads as mild, lactic while Tomme des Pyrénées Cheese brings varies from fresh whey aromas to more pronounced aromas notes.
Which Is Better, Burrata Cheese or Tomme des Pyrénées 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 soft, melty, creamy, becomes firmer as it ripens profile, Tomme des Pyrénées Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Tomme des Pyrénées Cheese fits dishes calling for varies from fresh whey aromas to more pronounced aromas.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Burrata Cheese the same as Tomme des Pyrénées Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Tomme des Pyrénées Cheese uses cow, goat, or sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Tomme des Pyrénées Cheese minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Is Burrata Cheese similar to Tomme des Pyrénées Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Tomme des Pyrénées Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Tomme des Pyrénées Cheese?
Burrata Cheese reads as mild, lactic, while Tomme des Pyrénées Cheese is varies from fresh whey aromas to more pronounced aromas.
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 Tomme des Pyrénées Cheese made of?
Tomme des Pyrénées Cheese is made from cow, goat, or sheep milk (heat-treated or raw), using coagulating enzyme (not limited to animal rennet) rennet. It's typically aged minimum ripening period varies from 21 to 90 days depending on weight and milk type.
Which should I choose, Burrata Cheese or Tomme des Pyrénées Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Tomme des Pyrénées Cheese is soft, melty, creamy, becomes firmer as it ripens.