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Mozzarella Cheese vs Triple Crème Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. The origin of Triple Crème 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 Triple Crème 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, Triple Crème Cheese shows that it 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 approximately 50-60%, contributing to its lush, creamy 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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

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
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