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Edam Cheese vs Mozzarella Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. It is not classified as a protected cheese. Mozzarella Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Edam Cheese can be made out of milk from cow's milk and is typically mostly pasteurized during processing. Similarly, Mozzarella Cheese uses milk that is cow's and is typically pasteurized during processing.

Composition and Texture

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to 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

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified.. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, and it uses an unspecified type rennet. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Edam Cheese Mozzarella Cheese
Country of Origin Netherlands Italy
Specific Origin North of Holland
Milk Type Cow's Milk Cow's
Milk Treatment Mostly pasteurized Pasteurized
Fat Content Varies
Moisture Content High
Rind Smooth, waxed None
Texture Rubber-textured to crystalline Soft, creamy
Flavor Sweet, milky, nutty, buttery Mild, milky
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors Red White
Forms Round Balls, blocks, shredded
Age 3 months to longer Eaten fresh
Rennet Type Calf's or microbial rennet