Burrata Cheese vs Fontina Val d'Aosta Cheese

Q: Is Burrata Cheese the same as Fontina Val d'Aosta Cheese?

No. Burrata Cheese and Fontina Val d'Aosta 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 Fontina Val d'Aosta Cheese?

In most recipes you can swap Burrata Cheese for Fontina Val d'Aosta Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Burrata Cheese or Fontina Val d'Aosta 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 buffalo-milk cheese from Italy, while Fontina Val d'Aosta Cheese is smooth, compact, dense and made from cow milk, originating in Italy.

What Is Burrata Cheese?

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.

What Is Fontina Val d'Aosta Cheese?

Fontina Val d'Aosta is a PDO-protected cheese, specific to the Aosta Valley in Italy. This version of Fontina is aged longer, which develops a stronger, more intense flavor compared to regular Fontina. It has a rich, creamy texture, and a complex flavor profile with notes of butter and roasted nuts. This cheese is often used in traditional Italian dishes requiring melted cheese, such as Valdostana veal.

What's the Difference Between Burrata Cheese and Fontina Val d'Aosta Cheese?

Milk type: Burrata Cheese (water buffalo's milk), Fontina Val d'Aosta Cheese (cow's milk)
Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Fontina Val d'Aosta Cheese (unpasteurized)
Texture: Burrata Cheese (Soft, creamy), Fontina Val d'Aosta Cheese (Smooth, compact, dense)
Rind: Burrata Cheese (Thin), Fontina Val d'Aosta Cheese (Orange-tinged chestnut brown)
Aging: Burrata Cheese (Within 48 hours), Fontina Val d'Aosta Cheese (Minimum of 80 days to 6-9 months)
Taste: Burrata Cheese (Mild, lactic), Fontina Val d'Aosta Cheese (Subtle, complex)

Side-by-Side Comparison

	Burrata Cheese	Fontina Val d'Aosta Cheese
Country of Origin	Italy	Italy
Specific Origin	Andria, Apulia	Valle D'Aosta
Milk Type	Water buffalo's milk	Cow's milk
Milk Treatment	Pasteurized or unpasteurized	Unpasteurized
Texture	Soft, creamy	Smooth, compact, dense
Rind	Thin	Orange-tinged chestnut brown
Aging	Within 48 hours	Minimum of 80 days to 6-9 months
Taste	Mild, lactic	Subtle, complex

Taste Comparison: Does Burrata Cheese Taste Like Fontina Val d'Aosta Cheese?

Burrata Cheese reads as mild, lactic, while Fontina Val d'Aosta Cheese brings subtle, complex character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Fontina Val d'Aosta Cheese leans toward floral, nutty, barnyardy, sweet, with lactic zing on the finish. notes of fruity, grassy, nutty, hints of truffle.. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Fontina Val d'Aosta Cheese at minimum of 80 days to 6-9 months.

Can You Substitute Burrata Cheese for Fontina Val d'Aosta Cheese?

Burrata Cheese can stand in for Fontina Val d'Aosta 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 smooth, compact, dense. Flavor-wise, Burrata Cheese reads as mild, lactic while Fontina Val d'Aosta Cheese brings subtle, complex notes.

Which Is Better, Burrata Cheese or Fontina Val d'Aosta 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 smooth, compact, dense profile, Fontina Val d'Aosta Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Fontina Val d'Aosta Cheese fits dishes calling for subtle, complex.

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Frequently Asked Questions

Is Burrata Cheese the same as Fontina Val d'Aosta Cheese?

No, they're distinct cheeses. Burrata Cheese is made from buffalo milk; Fontina Val d'Aosta Cheese uses cow. Aging also differs: Burrata Cheese is typically aged within 48 hours, Fontina Val d'Aosta Cheese minimum of 80 days to 6-9 months.

Is Burrata Cheese similar to Fontina Val d'Aosta Cheese?

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

Can I substitute Burrata Cheese for Fontina Val d'Aosta Cheese?

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

Does Burrata Cheese taste like Fontina Val d'Aosta Cheese?

Burrata Cheese reads as mild, lactic, while Fontina Val d'Aosta Cheese is subtle, complex.

What is Burrata Cheese made of?

Burrata Cheese is made from buffalo milk (pasteurized or unpasteurized). It's typically aged within 48 hours. It originates in Italy.

What is Fontina Val d'Aosta Cheese made of?

Fontina Val d'Aosta Cheese is made from cow milk (unpasteurized). It's typically aged minimum of 80 days to 6-9 months. It originates in Italy.

Which should I choose, Burrata Cheese or Fontina Val d'Aosta Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Fontina Val d'Aosta Cheese is smooth, compact, dense.