All Comparisons

Roquefort Cheese vs Burrata Cheese

Roquefort Cheese

Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.

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.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Roquefort Cheese has a PDO (1996), AOC (1925). Burrata is not a protected cheese.

Milk Type and Treatment

Roquefort Cheese is made with sheep milk that is typically raw. Burrata Cheese is made with cow milk that is typically raw.

Composition and Texture

Roquefort's texture can be described as "moist, very creamy". Burrata Cheese has a fat content of 60% fat in dry matter. Burrata's texture can be described as "soft, creamy".

Flavor and Aroma

Roquefort Cheese has a mild to strong flavor. Burrata Cheese has a mild, lactic flavor.

Appearance and Aging

Roquefort Cheese's appearance is colored blue-veined , is available in wheels, wrapped in impermeable foil and is aged minimum of 90 days, average of 5 months . Burrata Cheese comes in pouch-shaped, wrapped and has an aging period of within 48 hours .

Rind and Rennet Type

Roquefort Cheese uses animal rennet. Burrata Cheese's rind is described as thin .

Roquefort Cheese Burrata Cheese
Country of Origin France Italy
Specific Origin Roquefort-sur-Soulzon, south of France Andria, Apulia
Certification PDO (1996), AOC (1925) None
Milk Type Sheep’s milk Cow's Milk
Milk Treatment Raw Fresh, Raw
Fat Content 60% fat in dry matter
Rind Thin
Texture Moist, very creamy Soft, creamy
Flavor Mild to strong Mild, lactic
Colors Blue-veined
Forms Wheels, wrapped in impermeable foil Pouch-shaped, wrapped
Age Minimum of 90 days, average of 5 months Within 48 hours
Rennet Type Animal