All Comparisons

Mozzarella Cheese vs Triple Crème 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 Triple Crème 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". Triple Crème Cheese has a fat content of typically above 75% in the dry matter, which translates to about 40-50% 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 Triple Crème Cheese
Country of Origin Italy
Specific Origin France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's
Milk Treatment Pasteurized
Fat Content Varies Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content High Approximately 50-60%, contributing to its lush, creamy 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
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