Mozzarella Cheese vs Soft-Ripened Cheese

Comparing the Two Cheeses

Milk Type and Treatment

Mozzarella Cheese is made with cow milk that is typically pasteurized. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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". Soft-Ripened Cheese has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of high.

Flavor and Aroma

Mozzarella Cheese has a mild, milky flavor. Mozzarella'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 .

Rind and Rennet Type

Mozzarella Cheese's rind is described as none and uses calf's or microbial rennet.

	Mozzarella Cheese	Soft-Ripened Cheese
Country of Origin	Italy
Specific Origin		Varied, with many coming from France.
Milk Type	Cow's
Milk Treatment	Pasteurized
Fat Content	Varies	Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content	High	Approximately 50-55%, contributing to the soft, spreadable texture.
Rind	None
Texture	Soft, creamy
Flavor	Mild, milky
Aroma	Mild
Colors	White
Forms	Balls, blocks, shredded
Age	Eaten fresh
Rennet Type	Calf's or microbial rennet