Mozzarella Cheese vs Parmigiano Reggiano Cheese
In this article, we’ll explore the answers to the most common questions about Mozzarella Cheese and Parmigiano Reggiano Cheese, including:
- "What is the difference between Mozzarella Cheese and Parmigiano Reggiano Cheese?"
- "Is Mozzarella Cheese and Parmigiano Reggiano Cheese the same?"
- "How does Mozzarella Cheese compare to Parmigiano Reggiano Cheese cheese?"
- "How does the taste of Mozzarella Cheese compare to Parmigiano Reggiano Cheese?"
- "Is Mozzarella Cheese or Parmigiano Reggiano Cheese better?"
Mozzarella Cheese Overview
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 Overview
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
Ranking
Mozzarella is ranked #37 out of 375 types.
Parmigiano Reggiano is ranked #127 out of 375 types.
Country of Origin
Mozzarella Cheese comes from Italy. Parmigiano Reggiano Cheese originated from Italy.
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.
Side-by-Side Comparison Table
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 |