All Comparisons

Mozzarella Cheese vs Emmental 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.

Emmental Cheese

Emmental is a classic Swiss cheese, known for its large holes and nutty, mild flavor. It is made from cow's milk and has a hard, dense texture. The holes, or "eyes," develop during the fermentation process as a result of gas released by the bacteria in the cheese. Emmental is often used in sandwiches and is a key ingredient in traditional Swiss fondue.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Mozzarella is not a protected cheese. Emmental Cheese has a PDO (2004).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Emmental Cheese is made with cow milk that is typically raw.

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". Emmental Cheese has a fat content of minimum of 45% (dry matter). Emmental's texture can be described as "hard or medium-hard".

Flavor and Aroma

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

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Emmental Cheese has a color of yellow , comes in round loaves and has an aging period of 4 months to over 1 year .

Rind and Rennet Type

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

Mozzarella Cheese Emmental Cheese
Country of Origin Italy Switzerland
Specific Origin Emmental, Canton of Bern
Certification None PDO (2004)
Milk Type Cow's Raw Cow's Milk
Milk Treatment Pasteurized Raw
Fat Content Varies Minimum of 45% (dry matter)
Moisture Content High
Rind None
Texture Soft, creamy Hard or medium-hard
Flavor Mild, milky Nutty, sweet
Aroma Mild
Colors White Yellow
Forms Balls, blocks, shredded Round loaves
Age Eaten fresh 4 months to over 1 year
Rennet Type Calf's or microbial rennet
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