All Comparisons

Mozzarella Cheese vs Raclette 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.

Raclette Cheese

Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.

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. Raclette Cheese has a .

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Raclette 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". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Raclette Cheese has a mildly acidic flavor.

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Raclette Cheese's rind is described as washed , with animal rennet.

Mozzarella Cheese Raclette Cheese
Country of Origin Italy Switzerland
Specific Origin Alpine regions
Certification None
Milk Type Cow's Cow's milk
Milk Treatment Pasteurized Raw
Fat Content Varies
Moisture Content High 36-44%
Rind None Washed
Texture Soft, creamy Semisoft, smooth
Flavor Mild, milky Mildly acidic
Aroma Mild
Colors White
Forms Balls, blocks, shredded Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Eaten fresh 3-4 months
Rennet Type Calf's or microbial rennet Animal
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