Mozzarella Cheese vs Edam 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.

Edam Cheese

Edam is a semi-hard Dutch cheese that is recognizable by its typically red or yellow wax coating. Made from partially skimmed cow's milk, it has a mild, slightly salty flavor and a firm but creamy texture. Edam ages well and does not spoil; instead, it hardens, which makes it an excellent cheese for long-term storage.

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Edam Cheese is made with cow milk that is typically pasteurized.

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". Edam's texture can be described as "rubber-textured to crystalline".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Edam Cheese has a sweet, milky, nutty, buttery flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Edam Cheese has a color of red , comes in round and has an aging period of 3 months to longer .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Edam Cheese's rind is described as smooth, waxed .

	Mozzarella Cheese	Edam Cheese
Country of Origin	Italy	Netherlands
Specific Origin		North of Holland
Milk Type	Cow's	Cow's Milk
Milk Treatment	Pasteurized	Mostly pasteurized
Fat Content	Varies
Moisture Content	High
Rind	None	Smooth, waxed
Texture	Soft, creamy	Rubber-textured to crystalline
Flavor	Mild, milky	Sweet, milky, nutty, buttery
Aroma	Mild
Colors	White	Red
Forms	Balls, blocks, shredded	Round
Age	Eaten fresh	3 months to longer
Rennet Type	Calf's or microbial rennet