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Mozzarella Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's and is typically pasteurized during processing. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Mozzarella Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy. Similarly, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

Mozzarella Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. It has an aroma of mild. Similarly, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Its aroma is described as mild, milky.

Appearance and Aging

Mozzarella Cheese's appearance can be described by its color, which is white, and it is available in balls, blocks, shredded. This variety is aged eaten fresh. Similarly, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 months.

Rind and Rennet Type

Mozzarella Cheese's rind is described as none, and it uses calf's or microbial rennet rennet. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Mozzarella Cheese Parmigiano Reggiano Cheese
Country of Origin Italy Italy
Specific Origin Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow's Cow's milk
Milk Treatment Pasteurized Raw
Fat Content Varies Minimum 32%
Moisture Content High
Rind None Hard
Texture Soft, creamy Grainy, flaky
Flavor Mild, milky Umami
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty
Aroma Mild Mild, Milky
Colors White Straw or light straw
Forms Balls, blocks, shredded Cylindrical, slightly convex sides
Age Eaten fresh 12 to 36 months
Rennet Type Calf's or microbial rennet Calf rennet