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Cheddar Cheese vs Mozzarella Cheese
Cheddar Cheese
Mozzarella Cheese
In this article, we'll explore the answers to the most common questions about Cheddar Cheese and Mozzarella Cheese, including:
- "What is the difference between Cheddar Cheese and Mozzarella Cheese?"
- "Is Cheddar Cheese and Mozzarella Cheese the same?"
- "How does Cheddar Cheese compare to Mozzarella Cheese cheese?"
- "How does the taste of Cheddar Cheese compare to Mozzarella Cheese?"
- "Is Cheddar Cheese or Mozzarella Cheese better?"
Cheddar Cheese Overview
Cheddar cheese, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.
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
Cheddar Cheese comes from England. Mozzarella Cheese originated from Italy.
Milk Type and Treatment
Cheddar Cheese is made with cow milk that is typically raw, pasteurized, or thermized. Mozzarella Cheese is made with cow, goat, sheep, or buffalo milk that is typically pasteurized.
Composition and Texture
Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Mozzarella Cheese has a fat content of varies and a moisture content of up to 39%. Mozzarella's texture can be described as "soft, creamy".
Taste and Aroma
Cheddar Cheese has a mild to sharp, buttery to brothy and savory taste. Cheddar's aroma can be described as "varies". Mozzarella Cheese has a mild, milky taste. Mozzarella's aroma can be described as "mild".
Appearance and Aging
Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . Mozzarella Cheese has a color of white , comes in balls, blocks, shredded and has an aging period of eaten fresh .
Rind and Rennet Type
Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) . Mozzarella Cheese's rind is described as none , with calf's or microbial rennet.
Ranking
Cheddar is ranked #1 out of 996 types based on community views. Mozzarella is ranked #40 out of 996 types based on community views.
Pairing Comparison
| Cheddar | Mozzarella | |
|---|---|---|
| Best Pairings | Chicken, Ham, Macaroni and Cheese, Merlot, Tuna, Turkey | Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna |
| Other Good Pairings | Kombucha, Tomatoes | 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 Cheddar and Mozzarella pages.
Side-by-Side Comparison Table
| Cheddar Cheese | Mozzarella Cheese | |
|---|---|---|
| Country of Origin | England | Italy |
| Specific Origin | Southwest (Somerset, Gloucester) | Not Specified |
| Milk Type | Cow's milk | Cow's, goat's, sheep's or water buffalo's milk |
| Milk Treatment | Raw, Thermized, Pasteurized | Pasteurized |
| Fat Content | At least 50% fat in dry matter | Varies |
| Moisture Content | Up to 39% | High |
| Rind | Varies (natural, cloth, wax, plastic) | None |
| Texture | Varies (rubbery to friable and crystalline) | Soft, creamy |
| Taste | Mild to sharp, buttery to brothy and savory | Mild, milky |
| Aroma | Varies | Mild |
| Colors | Natural or dyed orange | White |
| Forms | Tiny truckles to 650-pound blocks | Balls, blocks, shredded |
| Age | A few months to several years | Eaten fresh |
| Rennet Type | Not Specified | Calf's or microbial rennet |
Which One Should You Choose?
If you prefer a varies (rubbery to friable and crystalline) cheese, go for Cheddar. But if you enjoy a soft, creamy consistency, Mozzarella might be the better pick. Cheddar has a mild to sharp, buttery to brothy and savory taste, making it great for various dishes. Meanwhile, Mozzarella offers a mild, milky profile, ideal for different meals.
