Go Back

Gruyère Cheese vs Mozzarella Cheese

Origin and Certification

Gruyère Cheese originates from Switzerland, specifically from Switzerland, specifically the Gruyère region.. It holds certifications such as . Mozzarella Cheese comes from Italy. It does not have protected designation status.

Milk Type and Treatment

Information on the milk type and treatment for Gruyère Cheese is not available. Similarly, Mozzarella Cheese uses milk that is cow's and is typically pasteurized during processing.

Composition and Texture

Gruyère Cheese's composition reveals that it has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of approximately 35-37%, characteristic of its dense texture.. 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

The flavor and aroma details of Gruyère Cheese are not available. 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

Detailed information on the appearance and aging of Gruyère Cheese is not available. 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 Gruyère Cheese is not provided. Similarly, the rind of Mozzarella Cheese is none, with rennet type calf's or microbial rennet.

Gruyère Cheese Mozzarella Cheese
Country of Origin Switzerland Italy
Specific Origin Switzerland, specifically the Gruyère region.
Certification None
Milk Type Cow's
Milk Treatment Pasteurized
Fat Content Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. Varies
Moisture Content Approximately 35-37%, characteristic of its dense texture. High
Rind None
Texture Soft, creamy
Flavor Mild, milky
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors White
Forms Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet