Mozzarella vs Gouda


Mozzarella and gouda are both the popular cheese that gained their reputation across the globe. These cheese share some similarities, and yet, so different in many ways. Below, we will get into detail for each of them and the reason why are they so popular.

MozzarellaGouda
OriginNaples, ItalyGouda, Holland
TextureSemi-softSemi-hard
TasteTangy, sweet, milkyMild, nutty
ColorWhiteYellow, orange
Source of milkBuffalo, cow, sheep or goat milk.Cow milk
PasteurisationDependsDepends
Lactose (per 100g)~1 g<1 g
Histamine (per 100g)<5mg (Low)Depends. The longer aging the higher.
Aging time0-4 weeks1-36 months
Calories (per 100g)280 kcal356 kcal
Price (per lb)$24 (This one via Amazon)$12 (This one via Amazon)

The history and how it’s made

Mozzarella is a soft kind of cheese that has been around since the 11th century. It comes from Italy, and traditionally made using milk from a water buffalo, however, mostly cow or sheep milk is used these days since there isn’t that much access to buffalo milk. Fresh mozzarella should be eaten in a few hours while commercial mozzarella has stabilizers and so it lasts longer. 

This cheese has a tangy yet sweet taste and milky flavor. It’s manufactured by heating milk with rennet to make curds, which are separated from the whey, then cut so it drains and left to sit. The cheese curds get spun after they are put into hot water, which causes them to get soft and stringy. If the curds don’t form strings, they sit longer and are not acidic enough. Then more hot water is put into the mix, and it is formed into balls or other shapes and stored in brine or oil. It can usually be eaten within 24 hours, and it’s not a type of cheese that needs to be aged for a long period of time, like our next cheese we will talk about — Gouda.

Gouda cheese, on the other hand, is a hard cheese comes from Holland and is named for the city of Gouda. Its creation dates clear back to the 12th century. It lasts longer than Mozzarella if made fresh and can stay good if refrigerated for up to a month. The longer it aged, the stronger the flavor it has. Varieties are aged for between 12 weeks to two years. 

Gouda has a very distinct flavor that is mild and somewhat nutty. It is in yellowish color, while mozzarella cheese is white in color. There are four types of Gouda to include baby Gouda, goat’s milk Gouda, American Gouda, and aged Gouda. The different types are varied in their firmness and flavor.

Gouda is made using cow’s milk (however, some fancier versions use goat or sheep’s milk). Once the curd formed, it is then collected and squished into molds, allowed to sit for a while, then soaked in brine. The cheese is allowed to dry out and afterward gets coated in wax to seal in its moisture. It is aged anywhere from a few days to a few years, while mozzarella cheese is unripened and soft, and best to be eaten within 24 hours of being made.

See comparison: Parmasan vs Cheddar.

Nutrition

When it comes to nutrition, mozzarella is not a low-fat cheese, but certainly lower than the other cheeses. Given the lower fat, it also has lesser calories than them of the same weight. To be exact, mozzarella has 280 calories (per 100 grams) and contains nutrients such as tryptophan, isoleucine, valine, biotin, zinc, phosphorus, potassium, calcium, riboflavin, niacin, iron, sodium and some vitamins to include Vitamin E, B-12, as well as A and D.  

Gouda, on the other hand, has the following nutritional values. It has 356 calories (per 100 grams), and provides nutrients such as calcium, iron, choline, potassium, copper, phosphorus, zinc, riboflavin, and Vitamin B-12, A, and K. Both are good sources of protein and are considered to be dairy products since they are made using various kinds of milk.

When & How to use

When it comes to cooking with these cheeses, both offer great opportunities for making delicious dishes. Mozzarella is used in making several pasta dishes like lasagna, as well as a topping for pizza, and is often used in tomato based recipes. It works well if you need a cheese that must be melted since it is a soft kind of cheese, so also works well in things like casseroles, omelets, fondues, and souffles. You can also use it melted over sandwiches or as a topping for various other types of veggies or foods.

Gouda can be used instead of cheddar on foods like sprinkling it over a baked potato or making macaroni and cheese dishes. You can also eat it with bread, crackers or fruit for cheese platters. It also works well in sandwiches, on burgers, or in a grilled cheese sandwich. It is great if you want a cheese that can be grated or shredded as well. 

All in all both of these cheeses are delicious and can be used to create lots of great meals or snacks. It all depends on what you want it to do and how you want to enjoy them. 

See: Mozzarella vs Swiss Cheese

AaronMH

I have a background in biotechnology, and I love cats.

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