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Cheddar Cheese vs Mozzarella Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Mozzarella Cheese uses milk that is cow's and is typically pasteurized during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Mozzarella Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Mozzarella Cheese is described by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Its aroma is described as mild.

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Mozzarella Cheese features a color that is 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), and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Cheddar Cheese Mozzarella Cheese
Country of Origin United Kingdom Italy
Specific Origin Southwest (Somerset, Gloucester)
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's
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
Flavor Mild to sharp, buttery to brothy and savory Mild, milky
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
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 Calf's or microbial rennet