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Mozzarella Cheese vs Soft-Ripened Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. The origin of Soft-Ripened Cheese is not specified.

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's and is typically pasteurized during processing. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

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, Soft-Ripened Cheese shows that it 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 approximately 50-55%, contributing to the soft, spreadable texture..

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. The flavor and aroma details of Soft-Ripened Cheese are not available.

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. Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Mozzarella Cheese's rind is described as none, and it uses calf's or microbial rennet rennet. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

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
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common.
Aroma Mild
Colors White
Forms Balls, blocks, shredded
Age Eaten fresh
Rennet Type Calf's or microbial rennet