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Mozzarella Cheese vs Raclette Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. Raclette Cheese comes from Switzerland, specifically from Alpine regions. It is certified with designations including .

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's and is typically pasteurized during processing. Similarly, Raclette 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, Raclette Cheese shows that the fat content is not specified a moisture content of 36-44%. The texture is described as semisoft, smooth.

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, Raclette Cheese is described by a general flavor of mildly acidic and notes of 'slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'. The aroma is not specified..

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, Raclette Cheese features a color that is not specified, 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 it uses calf's or microbial rennet rennet. Similarly, the rind of Raclette Cheese is washed, with rennet type animal.

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
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. 'Slightly lactic', 'milky', 'fresh butter', 'floral', 'vegetal'
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