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Blue Cheese vs Mozzarella Cheese
Blue Cheese
Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about Blue Cheese and Mozzarella Cheese, including:
- "What is the difference between Blue Cheese and Mozzarella Cheese?"
- "Is Blue Cheese and Mozzarella Cheese the same?"
- "How does Blue Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Blue Cheese compare to Mozzarella Cheese?"
- "Is Blue Cheese or Mozzarella Cheese better?"
Blue Cheese Overview
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
Mozzarella Cheese Overview
Mozzarella is a soft, white cheese originally from Southern Italy. Traditionally made from water buffalo milk (mozzarella di bufala), it's also commonly produced from cow's milk (fior di latte). Mozzarella is famous for its mild, milky flavor and stretchy texture, making it ideal for pizzas and caprese salads.
Comparing the Two Cheeses
Country of Origin
Blue Cheese comes from France. Mozzarella Cheese originated from Italy.
Milk Type and Treatment
Blue Cheese is made with cow, goat, or sheep milk that is typically raw or pasteurized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
Composition and Texture
Blue Cheese has a fat content of around 25-35% and a moisture content of around 30-50%. Blue's texture can be described as "crumbly, creamy, semi-soft". Mozzarella Cheese has a fat content of varies and a moisture content of around 30-50%. Mozzarella's texture can be described as "soft, creamy".
Taste and Aroma
Blue Cheese has a sharp, tangy, savory, salty, pungent taste. Blue's aroma can be described as "strong, pungent, earthy, funky". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
Appearance and Aging
Blue Cheese's appearance is colored white to creamy yellow base with blue-green veining , is available in wheel, block, wedge, crumbles and is aged typically aged 2-6 months . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Blue Cheese's rind is described as natural and uses traditional (animal rennet) or microbial (varies by producer) rennet. Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
Blue is ranked #3 out of 996 types based on community views. Mozzarella is ranked #43 out of 996 types based on community views.
Pairing Comparison
| Blue | Mozzarella | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | Albariño, Asparagus, Asti Spumante, Bresaola, Clam Chowder, Cod, Ham, Kolsch, Macaroni and Cheese, Pastrami, Prosecco, Pulled Pork, Roasted Vegetables, Salami, Sangiovese, Seaweed, Turkey |
For more details, check the full pairing guides on the Blue and Mozzarella pages.
Side-by-Side Comparison Table
| Blue Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Not Specified | Not Specified |
| Milk Type | Cow, Sheep, Goat | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Pasteurized or Raw | Pasteurized |
| Fat Content | Around 25-35% | Varies |
| Moisture Content | Around 30-50% | High |
| Rind | Natural | None |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, creamy |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Mild, milky |
| Aroma | Strong, Pungent, Earthy, Funky | Mild |
| Colors | White to Creamy Yellow base with Blue-Green Veining | White |
| Forms | Wheel, Block, Wedge, Crumbles | Balls, blocks, shredded |
| Age | Typically aged 2-6 months | Eaten fresh |
| Rennet Type | Traditional (animal rennet) or Microbial (varies by producer) | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a crumbly, creamy, semi-soft cheese, go for Blue. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Blue has a sharp, tangy, savory, salty, pungent taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
