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Mozzarella Cheese vs Red Leicester Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's and is typically pasteurized during processing. Similarly, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) 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, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

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, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

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, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

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 Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

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 Annatto for distinctive red color
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Mild
Aroma Mild Reddish-orange
Colors White Traditional cylindrical, industrial block
Forms Balls, blocks, shredded 6 months (traditional), varies for industrial
Age Eaten fresh Animal
Rennet Type Calf's or microbial rennet No