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Mozzarella Cheese vs Wensleydale Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's and is typically pasteurized during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed 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, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and 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, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

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, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

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 Wensleydale Cheese is not provided.

Mozzarella Cheese Wensleydale Cheese
Country of Origin Italy United Kingdom
Specific Origin Yorkshire Dales
Certification None
Milk Type Cow's Cow’s milk
Milk Treatment Pasteurized Pressed
Fat Content Varies
Moisture Content High
Rind None
Texture Soft, creamy Firm and crumbly
Flavor Mild, milky Fresh, lemony tang
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Aroma Mild
Colors White Creamy white
Forms Balls, blocks, shredded
Age Eaten fresh 1 to 4 months old
Rennet Type Calf's or microbial rennet