The Differences between Mozzarella cheese and Parmesan Cheese is given here. Cheeses have always differed in flavor, color, and degree of aging. Soft cheeses are characterized by having a lot of water and fat, while hard cheeses are characterized by having a stronger flavor and less being less fatty.
Mozzarella cheese and Parmesan cheese are completely opposite and different cheeses and now you will understand why:
Mozzarella is a cheese originating in Italy that is made with cow’s or buffalo’s milk, it can be pasteurized or not and does not go through any aging process.
The mozzarella di Bufala Campana cheese is protected by PDO, a regulation that protects the designation of the origin of a product.
It is a fibrous and fatty cheese that can be used fresh and tender and can be tasted in its natural or melted state, it is used to make pizzas, consume it in salads, or as an accompaniment to toasts.
It is made from fresh milk from which the whey is separated by means of rennet or curd. The curd is acidified and cut into cubes, it is taken to a saucepan with water at 60ºC and the cubes are allowed to join until a large, very elastic mass is formed, capable of stretching several meters. At this point the mozzarella cheese is spun, work that is risky and annoying due to the high temperatures.
Then fist-sized balls are formed that are dipped in cold brine to prevent the cheese from losing its whey and to stop acidification by bacteria.
It is a cheese also produced in Italy, it is not pasteurized and can be aged for a minimum of one year for the low point, aged 2 years, and for the dry up to 3 years.
It is a hard and grainy cheese, it is usually used grated or au gratin. It is claimed to contain large amounts of the fifth recognized basic flavor, umami.
Parmigiano-Reggiano cheese is protected by a PDO just like Mozzarella cheese.
This cheese is made with milk from Vaca Reggiana or Friesian cow’s milk. The milk is left to rest overnight to then remove the top cream and add the milk that was milked that same day, then the curd is added, the cheese is allowed to curdle and is placed in molds called fasciae.
Wait a day before salting the cheese, this process can take up to 30 days, then it is stored and left to age. Once the time has elapsed, the quality of the cheese is checked by hitting it with a special instrument, if it meets the standard then it is ready to be marketed.
It is consumed as an aperitif if it is a young cheese accompanied by pears and figs or as a grated condiment in various dishes.
suggested video: Mozzarella cheese vs Parmesan Cheese
Differences between Mozzarella cheese and Parmesan Cheese
- Parmesan goes through an aging process, mozzarella cheese does not.
- Parmesan cheese has high amounts of salt.
- Mozzarella is high in fat.
- Parmesan cheese contains a high concentration of nutrients since 16 liters of milk is used to manufacture 1 kg.