All Comparisons

Cheddar Cheese vs Mozzarella Cheese

Cheddar Cheese

Cheddar, 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

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

Milk Type and Treatment

Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Mozzarella Cheese is made with cow 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".

Flavor and Aroma

Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Mozzarella Cheese has a mild, milky flavor. 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.

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
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
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