All Comparisons

Mozzarella Cheese vs Gruyère 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.

Gruyère Cheese

Gruyère is a famous Swiss hard cheese, known for its rich, creamy, slightly nutty flavor. It is typically aged for six months or more and has a dense, slightly grainy texture. Gruyère is a staple in fondue and is also used in French onion soup, croque-monsieur, and various baked dishes.

Comparing the Two Cheeses

Certification

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. Gruyère Cheese has a AOP (2007).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Gruyère 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". Gruyère Cheese has a fat content of around 32-35% fat in dry matter, which translates to about 45-50% overall fat content. and a moisture content of high. Gruyère's texture can be described as "dense, moister".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Gruyère Cheese has a nutty, complex flavor. Gruyère's aroma can be described as "earthy, fruity, possibly barnyardy".

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Gruyère Cheese has a color of varies , comes in cylindrical and has an aging period of 5 months to 24+ .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Gruyère Cheese's rind is described as natural, orangy , with animal rennet.

Mozzarella Cheese Gruyère Cheese
Country of Origin Italy Switzerland
Specific Origin Switzerland, specifically the Gruyère region.
Certification None AOP (2007)
Milk Type Cow's Cow’s milk
Milk Treatment Pasteurized Raw
Fat Content Varies Around 32-35% fat in dry matter, which translates to about 45-50% overall fat content.
Moisture Content High Approximately 35-37%, characteristic of its dense texture.
Rind None Natural, orangy
Texture Soft, creamy Dense, moister
Flavor Mild, milky Nutty, complex
Aroma Mild Earthy, fruity, possibly barnyardy
Colors White Varies
Forms Balls, blocks, shredded Cylindrical
Age Eaten fresh 5 months to 24+
Rennet Type Calf's or microbial rennet Animal
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