All Comparisons

Mozzarella Cheese vs Parmigiano Reggiano 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.

Parmigiano Reggiano Cheese

Parmigiano Reggiano is an iconic Italian cheese produced in specific regions of Italy, including Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. It is made from raw cow's milk and aged at least 12 months, developing a deep, complex flavor that's slightly nutty and salty. Parmigiano Reggiano is essential in Italian cooking and as a finishing cheese.

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. Parmigiano Reggiano Cheese has a PDO (1996).

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Parmigiano Reggiano 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". Parmigiano Reggiano Cheese has a fat content of minimum 32%. Parmigiano Reggiano's texture can be described as "grainy, flaky".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Parmigiano Reggiano Cheese has a umami flavor. Parmigiano Reggiano's aroma can be described as "mild, milky".

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Parmigiano Reggiano Cheese has a color of 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 uses calf's or microbial rennet. Parmigiano Reggiano Cheese's rind is described as hard , with 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
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
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