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Whether dining at a restaurant or at home, cheese is one of the key ingredients that adds a burst of flavour to countless dishes and is enjoyed worldwide in many forms. The two most popular types are parmesan and mozzarella cheese.
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Parmesan cheese, often called parmigiano-reggiano, is a hard, aged cheese originating from Italy. The production process of parmesan cheese involves heating the milk and then adding rennet, a natural enzyme, which helps the milk curdle. Once curdled, the curds are separated, moulded, and salted, then aged for at least 12 months to develop its intense flavour. Longer ageing periods, sometimes lasting up to 36 months, give parmesan its sharp, complex taste and crumbly texture. Known as the "king of cheeses" in Italy, its rich, nutty flavour adds depth to recipes, making it a key ingredient in Italian cuisine.
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However, on the other hand, mozzarella cheese is a soft, fresh cheese that originates from Italy. It is produced through a process called pasta filata, where curds are heated and stretched, creating a smooth, stretchy texture. Its stretchy texture when melted makes it perfect for Italian dishes, and it’s commonly found in both fresh and shredded forms in supermarkets.
Key Difference Between These Two Cheese Types
Flavour
Parmesan and mozzarella have noticeably different flavours. Parmesan is sharp, savoury, and slightly nutty, a result of its ageing process. The long ageing period gives it a deep flavour profile that stands out in dishes. Mozzarella, on the other hand, is mild and milky, with a soft flavour that complements rather than dominates recipes. Parmesan’s bold flavour is ideal for garnishing and enhancing a dish, while mozzarella’s subtle taste makes it suitable for dishes where cheese needs to melt without overpowering other ingredients.
Texture
The texture of parmesan is hard and crumbly, especially when aged. It can be grated or shaved, which makes it perfect as a topping for pasta or salads. Mozzarella has a soft, stretchy texture due to its fresh, unaged state and the stretching technique used in its production. Fresh mozzarella is smooth and moist, while low-moisture mozzarella (often found shredded) is firmer and better for melting.
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Culinary Uses
Parmesan and mozzarella serve different purposes in cooking. Parmesan is often used as a garnish or seasoning due to its strong flavour. It’s ideal for pasta, risottos, salads, and soups. Mozzarella is widely used in recipes that require melting, like pizza, lasagna, and caprese salad. Its stretchy texture and mild flavour make it a favourite for dishes where cheese is a main component.
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Milk
Parmesan and mozzarella are traditionally made from cow’s milk, though mozzarella was originally made from buffalo milk. Parmesan uses only cow’s milk, while mozzarella can be made from either buffalo or cow’s milk. Buffalo milk mozzarella is creamier and has a richer taste, whereas cow’s milk mozzarella is milder and more widely available.
Ageing
One of the major differences between these cheeses is their ageing process. Parmesan is aged for a minimum of 12 months, sometimes even longer, which gives it a hard texture and strong, complex flavour. Mozzarella, in contrast, is typically enjoyed fresh, with no ageing process. This lack of ageing keeps it soft and gives it a gentle, milky flavour that’s quite different from parmesan’s robust taste.
Colour
Parmesan and mozzarella also differ in colour. Parmesan is pale yellow or golden due to the ageing process, which deepens its colour. Mozzarella, especially fresh mozzarella, is white and sometimes has a slight ivory hue if made from buffalo milk. The colour difference reflects the ingredients and production process of each cheese, with parmesan’s ageing adding depth to its appearance and mozzarella’s fresh preparation keeping it lighter.
