All Comparisons

Mozzarella Cheese vs Cheddar Cheese

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.

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.

Comparing the Two Cheeses

Milk Type and Treatment

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

Composition and Texture

Mozzarella Cheese has a fat content of varies and a moisture content of high. Mozzarella's texture can be described as "soft, creamy". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of high. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

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

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

Mozzarella Cheese Cheddar Cheese
Country of Origin Italy United Kingdom
Specific Origin Southwest (Somerset, Gloucester)
Milk Type Cow's Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Pasteurized Raw, Thermized, Pasteurized
Fat Content Varies At least 50% fat in dry matter
Moisture Content High Up to 39%
Rind None Varies (natural, cloth, wax, plastic)
Texture Soft, creamy Varies (rubbery to friable and crystalline)
Flavor Mild, milky Mild to sharp, buttery to brothy and savory
Aroma Mild Varies
Colors White Natural or dyed orange
Forms Balls, blocks, shredded Tiny truckles to 650-pound blocks
Age Eaten fresh A few months to several years
Rennet Type Calf's or microbial rennet
Random Icon
RANDOM