All Comparisons

Mozzarella Cheese vs Gorgonzola 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.

Gorgonzola Cheese

Gorgonzola is one of the world's oldest blue-veined cheeses, produced in Northern Italy. It's rich and creamy with a sharp, piquant flavor that varies depending on its age. Gorgonzola can be spicy (Piccante) or sweet (Dolce), with the latter being softer and less aged.

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. Gorgonzola Cheese has a PDO (1996).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Gorgonzola 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". Gorgonzola's texture can be described as "soft to crumbly".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Gorgonzola Cheese has a sweet to savory flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Gorgonzola Cheese has a color of straw-white, blue-green veins , comes in 13 to 26 pounds and has an aging period of 2 to 3 months .

Rind and Rennet Type

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

Mozzarella Cheese Gorgonzola Cheese
Country of Origin Italy Italy
Specific Origin Lombardy, Piedmont
Certification None PDO (1996)
Milk Type Cow's Cow’s milk
Milk Treatment Pasteurized Pasteurized
Fat Content Varies
Moisture Content High
Rind None None
Texture Soft, creamy Soft to crumbly
Flavor Mild, milky Sweet to savory
Aroma Mild
Colors White Straw-white, blue-green veins
Forms Balls, blocks, shredded 13 to 26 pounds
Age Eaten fresh 2 to 3 months
Rennet Type Calf's or microbial rennet
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