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Emmental Cheese vs Mozzarella Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). Mozzarella Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

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

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. 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

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Emmental Cheese Mozzarella Cheese
Country of Origin Switzerland Italy
Specific Origin Emmental, Canton of Bern
Certification PDO (2004) None
Milk Type Raw Cow's Milk Cow's
Milk Treatment Raw Pasteurized
Fat Content Minimum of 45% (dry matter) Varies
Moisture Content High
Rind None
Texture Hard or medium-hard Soft, creamy
Flavor Nutty, sweet Mild, milky
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors Yellow White
Forms Round loaves Balls, blocks, shredded
Age 4 months to over 1 year Eaten fresh
Rennet Type Calf's or microbial rennet