Burrata Cheese vs Caciocavallo Cheese

Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Caciocavallo Cheese is firm to semihard, chewy to crumbly and made from cow milk, originating in Italy.

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 Caciocavallo Cheese?

Caciocavallo is a stretched-curd cheese from southern Italy, made with sheep's or cow's milk and shaped like a teardrop. It has a hard edible rind and tastes much like the aged provolone of the same region.

What's the Difference Between Burrata Cheese and Caciocavallo Cheese?

• Milk type: Burrata Cheese (cow, occasionally water buffalo), Caciocavallo Cheese (cow's milk)
• Texture: Burrata Cheese (Soft, creamy), Caciocavallo Cheese (Firm to semihard, chewy to crumbly)
• Rind: Burrata Cheese (Thin), Caciocavallo Cheese (Smooth, thickens with age)
• Aging: Burrata Cheese (Within 48 hours), Caciocavallo Cheese (2 to 12 months, up to 5 years)
• Taste: Burrata Cheese (Mild, lactic), Caciocavallo Cheese (Slightly sweet to sharp, piquant, complex)

Side-by-Side Comparison

Taste Comparison: Does Burrata Cheese Taste Like Caciocavallo Cheese?

Burrata Cheese reads as mild, lactic, while Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Caciocavallo Cheese leans toward sweet when young; intensifies and becomes piquant and complex with age, dotted with small crystals. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Caciocavallo Cheese at 2 to 12 months, up to 5 years.

Can You Substitute Burrata Cheese for Caciocavallo Cheese?

Burrata Cheese can stand in for Caciocavallo 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 firm to semihard, chewy to crumbly. Flavor-wise, Burrata Cheese reads as mild, lactic while Caciocavallo Cheese brings slightly sweet to sharp, piquant, complex notes.

Which Is Better, Burrata Cheese or Caciocavallo 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 firm to semihard, chewy to crumbly profile, Caciocavallo Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Caciocavallo Cheese fits dishes calling for slightly sweet to sharp, piquant, complex.

Frequently Asked Questions

Is Burrata Cheese the same as Caciocavallo Cheese?

No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Caciocavallo Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Caciocavallo Cheese 2 to 12 months, up to 5 years.

Is Burrata Cheese similar to Caciocavallo Cheese?

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

Can I substitute Burrata Cheese for Caciocavallo Cheese?

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

Does Burrata Cheese taste like Caciocavallo Cheese?

Burrata Cheese reads as mild, lactic, while Caciocavallo Cheese is slightly sweet to sharp, piquant, complex.

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 Caciocavallo Cheese made of?

Caciocavallo Cheese is made from cow milk. It's typically aged 2 to 12 months, up to 5 years. It originates in Italy.

Which should I choose, Burrata Cheese or Caciocavallo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Caciocavallo Cheese is firm to semihard, chewy to crumbly.