Burrata Cheese vs Pecorino del Monte Poro Cheese
Burrata Cheese is a soft, creamy cow or buffalo-milk cheese from Italy, while Pecorino del Monte Poro Cheese is compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato and made from 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 Pecorino del Monte Poro Cheese?
Pecorino del Monte Poro is a type of cheese from Italy, specifically from the Monte Poro district in the Vibo Valentia province. It is made from raw whole sheep's milk and comes in three types based on the maturing period: fresco (fresh), semistagionato (semi-mature), and stagionato (mature). The cheese has a hard and coarse rind, with colors ranging from golden yellow to light or medium brown. Its flavor is rich and nutty, becoming more intense with age, and it has an aroma reminiscent of wildflowers and Mediterranean scrub. The cheese is produced using traditional methods, including the use of rennet from lambs or kids. Pecorino del Monte Poro is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are linked to its geographical area. The cheese has been recognized for its quality and has won awards, including the Gambero Rosso 'outstanding' award in
What's the Difference Between Burrata Cheese and Pecorino del Monte Poro Cheese?
- Milk type: Burrata Cheese (cow, occasionally water buffalo), Pecorino del Monte Poro Cheese (Sheep's milk)
- Milk treatment: Burrata Cheese (pasteurized or unpasteurized), Pecorino del Monte Poro Cheese (Raw)
- Texture: Burrata Cheese (Soft, creamy), Pecorino del Monte Poro Cheese (Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato)
- Rind: Burrata Cheese (Thin), Pecorino del Monte Poro Cheese (Hard and coarse)
- Aging: Burrata Cheese (Within 48 hours), Pecorino del Monte Poro Cheese (Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months))
- Taste: Burrata Cheese (Mild, lactic), Pecorino del Monte Poro Cheese (Rich and nutty, more intense with age)
Side-by-Side Comparison
| Burrata Cheese | Pecorino del Monte Poro Cheese | |
|---|---|---|
| Country of Origin | Italy | — |
| Specific Origin | Andria, Apulia | Monte Poro District, Vibo Valentia Province |
| Milk Type | Cow, occasionally water buffalo | Sheep's milk |
| Milk Treatment | Pasteurized or unpasteurized | Raw |
| Texture | Soft, creamy | Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato |
| Rind | Thin | Hard and coarse |
| Aging | Within 48 hours | Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months) |
| Taste | Mild, lactic | Rich and nutty, more intense with age |
Taste Comparison: Does Burrata Cheese Taste Like Pecorino del Monte Poro Cheese?
Burrata Cheese reads as mild, lactic, while Pecorino del Monte Poro Cheese brings rich and nutty, more intense with age character. More specifically, Burrata Cheese shows creamy, rich, delicate; best enjoyed fresh, while Pecorino del Monte Poro Cheese leans toward fragrant with wildflowers, mediterranean scrub, hay, and a slightly nutty or grassy aftertaste. Aging plays into this as well. Burrata Cheese at within 48 hours develops a different profile than Pecorino del Monte Poro Cheese at fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
Can You Substitute Burrata Cheese for Pecorino del Monte Poro Cheese?
Burrata Cheese can stand in for Pecorino del Monte Poro 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 compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato. Flavor-wise, Burrata Cheese reads as mild, lactic while Pecorino del Monte Poro Cheese brings rich and nutty, more intense with age notes.
Which Is Better, Burrata Cheese or Pecorino del Monte Poro 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 compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato profile, Pecorino del Monte Poro Cheese is the better fit. Flavor-wise, Burrata Cheese suits recipes that want mild, lactic notes, while Pecorino del Monte Poro Cheese fits dishes calling for rich and nutty, more intense with age.
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Frequently Asked Questions
Is Burrata Cheese the same as Pecorino del Monte Poro Cheese?
No, they're distinct cheeses. Burrata Cheese is made from cow or buffalo milk; Pecorino del Monte Poro Cheese uses sheep. Aging also differs: Burrata Cheese is typically aged within 48 hours, Pecorino del Monte Poro Cheese fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
Is Burrata Cheese similar to Pecorino del Monte Poro Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Burrata Cheese for Pecorino del Monte Poro Cheese?
You can, but expect a shift in richness and milk character.
Does Burrata Cheese taste like Pecorino del Monte Poro Cheese?
Burrata Cheese reads as mild, lactic, while Pecorino del Monte Poro Cheese is rich and nutty, more intense with age.
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 Pecorino del Monte Poro Cheese made of?
Pecorino del Monte Poro Cheese is made from sheep milk (raw), using from the lining of the fourth stomach of lambs and/or kids rennet. It's typically aged fresco (20-60 days), semistagionato (61 days to 6 months), stagionato (6-24 months).
Which should I choose, Burrata Cheese or Pecorino del Monte Poro Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Burrata Cheese is soft, creamy, while Pecorino del Monte Poro Cheese is compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato.