In this article, I am going to compare gouda and mozzarella side by side. Not sure about substituting gouda for mozzarella? the short answer is yes, but gouda and mozzarella serve best in their own way, I’ll explain more below.
Nope, they are not the same. Gouda is a wax-rind aged cheese originated from Netherlands, the rind is edible but you shouldn’t eat it. Mozzarella is an Italian fresh cheese, meaning it didn’t go through the curing (or aging) stage and should be eaten fresh, some varieties may lightly aged for a few weeks.
The waxing on gouda is actually help to prevent dry out of cheese therefore maintaining a good moisture inside. It has a good amount of fat content too, depending on the milk source which can go anywhere around 25-35%. For that reason, gouda is a good melting cheese and also grilled cheese. You can use it on pizza too.
Mozzarella is a stretched curd cheese, also a cousin of burrata but without the cream fillings. It’s mild, delicate, and the best part – it’s super stretchy and stringy!
Before we move further into detail, here is a comparison table:
|Origin||Naples, Italy||Gouda, Holland|
|Taste||Tangy, mild, milky||Mild, nutty, sweet|
|Source of milk||Water Buffalo milk. And also cow, sheep or goat milk.||Raw cow milk|
|Lactose (per 100g)||~1 g||<1 g|
|Histamine (per 100g)||<5mg (Low)||Depends. The longer aging the higher.|
|Aging time||0-4 weeks||1-36 months|
|Calories (per 100g)||280 kcal||356 kcal|
|Price (per lb)||$24 (This one via Amazon)||$12 (This one via Amazon)|
Mozzarella is Different
Mozzarella is an elastic fresh cheese, aka pizza cheese. It was first recorded in 12th century, then mentioned in a cookbook by Bartolomeo Scappi in 1570.
This Italian cheese is first made using water buffalo milk traditionally. Then, cow and sheep milk are often used to replace the buffalo milk for larger quantity with more stable supplies.
What made this thousand-year-old cheese so special is first of all the stretched-curd method. People normally curd the milk, drain the whey, press into shape, brined, and preserve (or age) the cheese. But mozz has to be lightly “bath” in the 176-94 F hot water until the texture just right, it’s then kneaded and pulled.
To name a few, the other stretched-curd cheeses include provolone, halloumi, caciocavallo, and of course stracciata and burrata.
Typically, fresh mozzarella should be eaten in a few hours and gone bad quite fast if didn’t store properly. The taste is mild, sweet, and milky. There is another version called regular mozzarella, also known as low-moisture or dry mozzarella.
Let’s go through quickly of how it’s made:
It starts by heating milk with rennet to form curds then separate the mass from the whey. The curd mass is then drain, press, and cut into small chunks. Magic happens here, the cheese curds get soften in hot water in minutes. The hard part is when the curds don’t form strings, where it could be due to the temperature or the acidity. It takes years of experience to master. The kneading and pulling repeats a few more times, until they get the desire texture. Freshly made mozzarella is stored in brine or oil.
If you have an hour to spare. you can actually make a fresh mozzarella at home in just 30 minutes, watch how in this YouTube video by Joshua. Here is everything exactly you need I found for you on Amazon:
- Whole milk (not ultra pasteurized) – this one
- Rennet – this one; or this one for vegetarian
- Citric acid for cheese – this one
And that’s it! easy eh? By the way, you can actually make mozzarella without citric acid.
Gouda in comparison
Gouda cheese is a semi-hard Dutch cheese named after the town of Gouda. Most of the Gouda varieties normally aged for 1-24 months. Some may age longer, up to 7 years. Gouda is usually coated with red or yellow paraffin wax to keep the moisture inside. It’s safe to eat, but some people may find it unpleasant and it’s totally okay to cut it off.
Gouda has a delicate flavor of mild and somewhat nutty, making it great to balance with dark chocolate and toffee. Younger gouda tends to be creamy and mild, but the older gouda is sweeter and tangier.
There are basically 7 types of gouda based on age: young gouda (1 month/2 month), matured gouda (4 month/5 month/7 month), and old gouda (10 month/12 month above). Notably, some varieties use goat or sheep milk too.
Unlike mozzarella’s doughy texture, gouda is firm, smooth to cut and will stick a little to the knife.
Gouda is made differently too. First by adding acid and rennet to the raw milk to form curds, then washing the curds with lukewarm water (will help the gouda cheese taste sweeter and creamier). After that, wrap the curd blocks with linen cloth and pressed into mold. For about half a day, the cheese blocks are transferred to soak in brined water for a few more days. Gouda are then coated with edible wax and store. Watch how it’s made here.
What About the Nutritional Comparison
*Based on 1 slice (1oz or 28g) serving
|Energy||100 Kcal||70 Kcal|
|Protein||7 g||5.01 g|
|Total fat||8.01 g||5.01 g|
|Saturated fat||5.01 g||3 g|
|Carbohydrate||0 g||1 g|
|Calcium||200 mg||150 mg|
|Sodium||240 mg||85.1 mg|
|Vitamin A||200 IU||200 IU|
|Cholesterol||30 mg||19.9 mg|
At a glance, gouda is clearly packed with slightly more nutrient than mozzarella in a single serving. It is probably due to gouda is denser and has less moisture than the mozzarella.
If you plan having a light diet, mozzarella sure is a good choice to go. Not today? then try the fried mozzarella stick! It’s delicious. But wait, I compiled a comparison table of fresh mozzarella vs mozzarella stick here, Is that still healthy after deep-fried? explained.
When & How to use
When it comes to cooking with them, sky is the limit!
Mozzarella often used in pizza, tomato salad, and of course the sandwich! This stretchy cheese oozes out of the bread when heated is simply heavenly and add a little bit of wow factor to your dish. Not to mention, mozzarella’s mild sweet creamy taste go exceptionally well with heavy dishes like potatoes and macaroni.
If you are not into gluten, is mozzarella gluten free? answered.
Gouda is thick and dense, at the same time it’s also creamy with minimal tanginess than many other aged cheeses. The natural sweetness pairs well with pasta, carbonara, macaroni, spaghetti, or my favorite way – eat with dessert and fruit! It’s basically a go-to cheese.