Patrick Oconnell
Cheddar and mozzarella are two of the most popular types of cheese, each with distinct characteristics. Cheddar, which originated in England, is a matured semi-hard cheese with a sharp, tangy taste, while mozzarella, which first appeared in Italy, is a soft, un-matured cheese with a mild, slightly milky flavour. Beyond their taste and textural differences, these two cheeses also vary in terms of nutritional content, production methods, and shelf life, making them unique and versatile ingredients in the culinary world.
| Characteristics | Values |
|---|---|
| Origin | Cheddar: England; Mozzarella: Italy |
| Preparation | Cheddar: matured, semi-hard, aged for about a year or more; Mozzarella: soft, un-matured, ball of cheese in a brine |
| Texture | Cheddar: hard; Mozzarella: semi-soft |
| Taste | Cheddar: sharp, tangy; Mozzarella: mild |
| Milk | Cheddar: cow's milk; Mozzarella: traditionally made from buffalo's milk, but now also from cow's milk |
| Calories | Cheddar: 100 per ounce; Mozzarella: lower (70 per ounce) |
| Fat | Cheddar: higher fat content; Mozzarella: lower fat content |
| Saturated Fat | Cheddar: higher; Mozzarella: lower |
| Sodium | Cheddar: higher; Mozzarella: lower |
| Protein | Cheddar: higher; Mozzarella: lower, but still a good source |
| Vitamins | Cheddar: more thiamin, pantothenic acid, and folate; Mozzarella: more niacin |
| Shelf Life | Cheddar: longer shelf life; Mozzarella: can be stored for a month or more |
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Nutritional differences
Cheddar and mozzarella are two of the most popular types of cheese. While both are made from cow's milk, mozzarella was traditionally made from the milk of water buffalo, and this variety, called bufala mozzarella, is still available. Cheddar is aged for about a year, or sometimes several years, to give it a sharper, tangier taste. Mozzarella, on the other hand, is a soft, un-matured cheese with a very mild, slightly milky taste and a semi-soft texture.
Cheddar and mozzarella have different nutritional profiles. Cheddar is generally higher in calories than mozzarella, with 100 calories per ounce compared to 70 for mozzarella. Cheddar also has a higher fat content, with 5 grams of saturated fat per ounce, compared to 3 grams for mozzarella. This makes mozzarella a better option for those watching their heart health. Cheddar, however, is richer in certain vitamins and omega-3 fatty acids, including thiamin, pantothenic acid, and folate, while mozzarella contains more niacin. Both cheeses are good sources of protein, with cheddar having a slightly higher protein content, and both are rich in calcium.
Cheddar is often pasteurized, while mozzarella is less commonly pasteurized. Cheddar is also packaged differently, usually in black wax or larded cloth. Mozzarella has a longer shelf life than cheddar and can be stored in the refrigerator for up to a month or even six months or more in some cases. Cheddar, on the other hand, is known for its long shelf life and can be preserved for 60 months or more.
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Taste and texture
Cheddar and mozzarella are two of the most popular types of cheese, but they differ in taste and texture. Cheddar is a matured, semi-hard cheese with a sharp, tangy taste. Its flavour can range from mild to strong, depending on how long it is matured – sometimes as long as several years. Mozzarella, on the other hand, is a soft ball of un-matured cheese with a very mild, slightly milky taste. It is semi-soft in texture and not very hard.
Mozzarella is usually made from part-skimmed cow's milk, although it was traditionally made from the milk of water buffalo, and this type, called bufala mozzarella, is still available. Cheddar is also made from cow's milk, although it is sometimes made from buffalo milk, too.
Cheddar is an aged cheese, which makes it richer in flavour but also means it is more likely to contain added salt. Mozzarella is minimally processed, so it often contains fewer additives and preservatives.
Both cheeses are good sources of protein and calcium, although cheddar generally has more protein. Cheddar is also richer in certain vitamins and omega-3 fatty acids, while mozzarella has fewer calories and less fat. Cheddar has more thiamin, pantothenic acid, and folate, while mozzarella has more niacin.
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Origin
Cheddar cheese originates from the village of Cheddar in Somerset, southwest England. Cheddar Gorge, on the edge of the village, contains several caves that provided the ideal humidity and steady temperature for maturing the cheese. Cheddar traditionally had to be made within 30 miles of Wells Cathedral. In the 19th century, Somerset dairyman Joseph Harding played a central role in modernising and standardising cheddar. The Slow Food Movement has argued that only three cheeses should be called "original cheddar", specifying that it should be made in Somerset using traditional methods such as raw milk, traditional animal rennet, and a cloth wrapping. Today, cheddar is produced not only in the UK but also in other countries, including the United States, Canada, Australia, and New Zealand.
Mozzarella, on the other hand, has its origins in southern Italy, particularly near Naples in the region of Campania. It is said to be derived from the southern Italian dialects spoken in various regions, including Campania, Apulia, and Abruzzo. The term mozzarella was first mentioned in a 1570 cookbook by Bartolomeo Scappi, and an earlier reference by Monsignor Alicandri describes how pilgrims were offered bread with "mozza" in the 12th century. Mozzarella was traditionally made from the milk of water buffaloes, although today it is more commonly produced with cow's milk. It is a semi-soft, non-aged cheese prepared using the pasta filata or 'stretched-curd' method. While mozzarella was once a regional specialty in southern Italy due to its short shelf life, improvements in cheese technology, refrigeration, and transportation have made it available worldwide.
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Shelf life
Cheddar cheese is a matured semi-hard cheese with a sharp taste and higher fat content. It is known to have a longer shelf life compared to softer, fresher cheeses like mozzarella.
Mozzarella is a soft, un-matured cheese with a mild, slightly milky taste and a very soft texture. It is more perishable than cheddar due to its higher water content. Therefore, it is best to buy mozzarella closer to when you plan on eating it.
When it comes to storing cheese, it is essential to maintain a safe fridge temperature of below 40°F (4°C). Proper storage can help extend the shelf life of cheese. Blocks of cheese or those not in resealable packaging should be wrapped in wax, parchment, or cheese paper. This helps to maintain moisture and prevent the cheese from drying out.
Soft cheeses like mozzarella should be consumed within a week of opening, while hard cheeses like cheddar can last for 3-4 weeks in the fridge. It is important to note that these are general guidelines, and the actual shelf life may vary depending on the quality and storage conditions of the cheese.
Both cheddar and mozzarella can be frozen to extend their shelf life. However, freezing is not recommended for soft cheeses like mozzarella as they do not freeze well. Hard cheeses like cheddar can be frozen for up to 6 months at a temperature of 0°F (-18°C) or below.
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Pasteurization
Cheddar cheese and mozzarella are two very different cheeses. Mozzarella is a soft cheese ball of un-matured cheese in a brine, with a very mild, slightly milky taste and a very soft texture. Cheddar, on the other hand, is a matured, semi-hard cheese with a sharp taste that can be altered by varying levels of maturation, from mild to strong.
When it comes to nutrition, both cheeses have their unique benefits. Cheddar is richer in certain vitamins and omega-3 fatty acids, while mozzarella is lower in fat and calories. Cheddar typically has more protein than mozzarella, but both cheeses are good sources of protein.
Now, let's delve into the topic of pasteurization, a critical aspect of cheese production that applies to both cheddar and mozzarella. Pasteurization is a process discovered by French scientist Louis Pasteur in 1862. It involves heating milk to eliminate pathogenic bacteria and other undesirable microorganisms that can cause health issues, such as Listeria monocytogenes, Campylobacter jejuni, Mycobacterium tuberculosis, and Coxiella burnetii.
There are two main types of pasteurization methods used in cheese making:
- Low-Temperature Long Hold (LTLH) or Low-Temperature Long Time (LTLT): In this method, milk is heated to around 63°C to 65°C (149°F) for 30 to 40 minutes. This technique is commonly used in small-scale and artisanal cheese-making operations and is referred to as "batch" or "vat" pasteurization. It is less complex and expensive than the alternative method.
- High-Temperature Short Hold (HTSH) or High-Temperature Short Time (HTST): This method involves heating milk to a higher temperature of 72°C (174°F) for a shorter duration of 15 to 40 seconds. This technique is typically used in large-scale cheese-making facilities and is known as "continuous" or "flash" pasteurization due to its rapid process. The equipment required for HTST is more complex and costly.
The choice between raw milk cheese and pasteurized cheese is a matter of preference and regulation compliance. Raw milk cheese enthusiasts argue that it has been consumed safely for centuries, and potential health risks are rare. On the other hand, pasteurized cheese supporters emphasize the potential dangers of selling unpasteurized cheese on a mass market scale. In some countries, such as Canada, domestic or imported unpasteurized cheese must be aged for at least 60 days before being sold to consumers.
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Frequently asked questions
Cheddar is a matured, semi-hard cheese with a sharp, tangy flavour. Mozzarella is an un-matured, soft cheese with a very mild, slightly milky taste. Cheddar is also packaged differently, usually in black wax or larded cloth.
Cheddar cheese originated in the village of Cheddar in Somerset, England. Mozzarella originated in Italy and was traditionally made from the milk of water buffalo.
Cheddar is generally higher in calories, fat and protein. Mozzarella has less saturated fat and sodium, making it a healthier option for those watching their heart health. Cheddar is richer in vitamins and omega-3 fatty acids.
Mozzarella is a better option for weight loss as it is lower in calories and fat. However, both cheeses are good sources of protein, which can help you feel full for longer.
Cheddar has the longest shelf life of the two and can be preserved for 60 or more months. Mozzarella can be stored for up to a month in the refrigerator and up to six months in some instances.
