All Comparisons

Mozzarella Cheese vs Feta 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.

Feta Cheese

Feta is a brined curd white cheese from Greece, made traditionally from sheep's milk, or from a mixture of sheep and goat's milk. It is crumbly with a slightly grainy texture and has a salty, tangy flavor. Feta is commonly used in salads, pastries, and as a table cheese, and is central to Greek cuisine.

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. Feta Cheese has a PDO (2002).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Feta Cheese is made with goat or sheep milk that is typically raw or 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". Feta Cheese has a moisture content of high. Feta's texture can be described as "soft, white, aged in brine".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Feta Cheese has a sharp to mild flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Feta Cheese has a color of white , comes in blocks submerged in brine, barrels and has an aging period of 2 months to longer .

Rind and Rennet Type

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

Mozzarella Cheese Feta Cheese
Country of Origin Italy Greece
Specific Origin Throughout Greece
Certification None PDO (2002)
Milk Type Cow's Sheep's Milk, or blend with Goat's
Milk Treatment Pasteurized Pasteurized, sometimes raw
Fat Content Varies
Moisture Content High High
Rind None None
Texture Soft, creamy Soft, white, aged in brine
Flavor Mild, milky Sharp to mild
Aroma Mild
Colors White White
Forms Balls, blocks, shredded Blocks submerged in brine, barrels
Age Eaten fresh 2 months to longer
Rennet Type Calf's or microbial rennet
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