All Comparisons

Mozzarella Cheese vs Red Leicester 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.

Red Leicester Cheese

Red Leicester is a traditional English cheese made from cow's milk, similar to cheddar but with a more moist, crumblier texture and a milder flavor. It's notable for its vibrant orange color, achieved by adding annatto to the milk. Aged Red Leicester develops a slightly nutty taste, making it a favorite for cheese platters and grating over dishes.

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Red Leicester Cheese is made with cow milk that is typically pasteurized or unpasteurized.

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". Red Leicester Cheese has a fat content of high and a moisture content of high. Red Leicester's texture can be described as "hard, similar to cheddar but more moist, crumbly".

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella's aroma can be described as "mild". Red Leicester's aroma can be described as "mild".

Appearance and Aging

Mozzarella Cheese's appearance is colored white , is available in balls, blocks, shredded and is aged eaten fresh . Red Leicester Cheese has a color of reddish-orange , comes in traditional cylindrical, industrial block and has an aging period of 6 months (traditional), varies for industrial .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet. Red Leicester Cheese's rind is described as clothbound (sparkenhoe farm), plastic (industrial) , with animal rennet.

Mozzarella Cheese Red Leicester Cheese
Country of Origin Italy United Kingdom
Specific Origin Leicestershire
Milk Type Cow's Cow's milk
Milk Treatment Pasteurized Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content Varies High
Moisture Content High Medium
Rind None Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Soft, creamy Hard, similar to Cheddar but more moist, crumbly
Flavor Mild, milky
Aroma Mild Mild
Colors White Reddish-orange
Forms Balls, blocks, shredded Traditional cylindrical, industrial block
Age Eaten fresh 6 months (traditional), varies for industrial
Rennet Type Calf's or microbial rennet Animal
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